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Almond Flour Pizza Crust Recipe

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4.1 from 14 reviews

This Almond Flour Pizza Crust recipe offers a delicious and gluten-free alternative to traditional pizza dough. Made primarily with almond flour and simple ingredients, it results in a crispy, golden crust perfect for low-carb or keto diets. The crust is prebaked before adding toppings, ensuring a sturdy base that holds up well. Ideal for those seeking a paleo-friendly or grain-free pizza option.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 2 1/2 cups Almond Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/2 tablespoon Dry Active Yeast (optional, adds bread flavor but won’t raise dough)

Wet Ingredients

  • 2 large Beaten Eggs (or 1 flax egg as a substitute)
  • 1/4 cup Extra Virgin Olive Oil

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C), ensuring it’s ready for baking the pizza crust.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, baking soda, salt, garlic powder, onion powder, and dry active yeast if using. Stir until well mixed.
  3. Add Wet Ingredients: Make a well in the center of the dry mix and add the beaten eggs and extra virgin olive oil.
  4. Form Dough: Initially, mix with a spatula then use your hands to combine all ingredients into a ball of pizza dough.
  5. Roll Dough: Place the dough ball between two sheets of parchment paper and lightly press it to flatten. Use a rolling pin to roll it out into a 12-inch (30 cm) diameter circle for an ultra-thin crust or 10 inches (25 cm) for a thicker crust.
  6. Prepare for Baking: Remove the top parchment paper sheet, smooth the edges of the crust for an even look, then slide the parchment with dough onto a baking tray.
  7. Prebake Crust: Bake the crust in the oven for 10-12 minutes until golden and crispy. Thicker crusts will require longer baking time.
  8. Add Toppings: Remove the crust from the oven and spread a thin layer of keto pizza base or unsweetened tomato passata. Add your choice of toppings. Pre-roast moisture-rich vegetables like mushrooms, tomatoes, eggplant, or zucchini for 8 minutes to prevent sogginess.
  9. Bake Pizza: Return the pizza to the oven and bake on the center rack until cheese melts. Optionally, broil for 2-3 minutes on the top rack to brown the cheese, protecting pizza edges with foil to prevent burning.
  10. Serve: Slice the pizza into 8 pieces and serve immediately.
  11. Store Leftovers: Freeze any leftover pizza slices individually using silicone bags or airtight containers. Defrost at room temperature for 2 hours then warm in the oven at 320°F (160°C) for 5-8 minutes before serving.

Notes

  • Using dry active yeast is optional; it does not cause the dough to rise but adds a subtle bread-like flavor.
  • For an egg substitute, use 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
  • Vegetables that release moisture should be pre-roasted to keep the crust from becoming soggy.
  • Protect pizza edges with foil when broiling cheese to avoid excessive browning.
  • This crust freezes well and can be reheated easily without loss of texture.

Find it online: https://cheftinaskitchen.com/almond-flour-pizza-crust-recipe/