This almond flour pizza dough is my favorite grain-free recipe for a fast weeknight meal. It’s inspired by one of my favorite box mixes (from Simple Mills) and comes together just as quickly.
I originally tested this recipe as an egg-free and vegan crust, which is available below. However, I also wanted to offer an alternative with an egg, in case you prefer more protein or less starch. Either way, it’s a flavorful pizza crust that’s easy to pick up with your hands, just like the traditional version!
⭐⭐⭐⭐⭐ Featured Review “The best pizza base ever . Vegan version can’t be beaten . A decade looking for a vegan base. This the winner.” -Dennis
Gluten-Free Pizza Crust Ingredients
- Almond Flour. I tested this recipe with blanched almond flour, which means the almonds were ground without their skins. Almond meal (ground with the skins) will create a softer, less-crispy result.
- Olive Oil. A touch of olive oil helps the pizza crust develop the perfect texture, without sticking to the pan.
- Pantry Spices. A combination of oregano, garlic powder, and salt makes the crust flavorful. It’s hard to stop eating it once you start!
- Binders. As I mentioned earlier, I tested this recipe two different ways. The vegan version uses arrowroot starch and flax seeds as the binder. The low-carb/Paleo version uses an egg instead. Either way is delicious!
- Baking Powder. This helps the crust rise a bit, so it won’t be too dense and chewy.
Once you’ve prepared your crust, all you’ll need is your favorite toppings.
How to Make Almond Flour Pizza Crust
Step 1:
Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the blanched almond flour, the arrowroot starch and ground flax seeds (or the egg), baking powder, garlic powder, oregano, and salt. Whisk well to help break up any clumps.
(For complete measurements, be sure to scroll down to the recipe card below.)
Step 2:
Next, add in the water and olive oil, and stir until the dough sticks together. It should resemble cookie dough, rather than a sticky pizza dough.
Transfer the almond flour pizza dough to the center of the pan and use your hands to press the dough into a large circle, about a 1/4-inch thick and 8 to 10 inches in diameter.
Step 3:
If you want to use a rolling pin to get an even thickness, cover the crust with an extra piece of parchment paper to prevent sticking. (The rolling pin isn’t necessary, though—your crust will mostly be covered in toppings when it’s done.)
Bake the pizza crust for 10 minutes at 400ºF. Par-baking the crust will ensure that the center of the crust is cooked before you add any toppings.
Once the crust has cooked for 10 minutes, remove it from the oven and add a thin layer of tomato sauce. Then add any toppings you like, such as sliced vegetables or sausage, and sprinkle on the cheese.
Step 3:
Return the pizza to the oven to bake until the cheese has melted, about 10 more minutes. Let it cool briefly, about 5 minutes.
Then, it’s ready to slice and serve warm. Garnish with red pepper flakes or fresh basil, if you like!
How to Store Almond Flour Crust
Leftover pizza can be stored in an airtight container in the fridge for up to 5 days. You can enjoy it chilled or reheated for another easy meal.
IngredientsUS CustomaryMetric1x2x3x
Almond Flour Pizza Crust:
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- 1 large egg
- 1 tablespoon olive oil
Vegan Almond Flour Pizza Crust:
- 1/2 cup blanched almond flour
- 6 tablespoons arrowroot starch (tapioca or cornstarch should work, too)
- ¼ cup ground flax seed (or ground chia seeds)
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- 3 tablespoons water
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400ºF and line a baking pan with parchment paper.
- In a large bowl, combine the almond flour, baking powder, garlic powder, oregano, and salt. (If you’re making the vegan version, add in the arrowroot and ground flax seeds, too.) Whisk well to break up any clumps, then stir in the remaining wet ingredients. The dough will have a dense texture, similar to that of cookie dough.
- Transfer the dough to the prepared baking sheet, and use your hands to press it out into a flat circle, about 1/4-inch thick, and roughly 8 to 10 inches in diameter. Bake at 400ºF for 10 minutes.
- When the crust is done baking, add your favorite pizza toppings then return the pizza to the oven and bake for another 10 minutes, or until the cheese is bubbly. If your cheese isn’t bubbly by then, I like to turn on the broiler and watch it 1 more minute with the oven door cracked, to make sure nothing burns. That is usually sufficient for getting all of the toppings nice and hot!
- Slice the pizza into 4 pieces, and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
More Recipes to Try
- Cauliflower Pizza
- Zucchini Pizza Boats
- Almond Flour Pancakes
- Cauliflower Steak Pizza
- Vegan Cauliflower Pizza Crust
- Almond Flour Brownies
- Chocolate Chip Almond Flour Muffins
- Almond Flour Chocolate Chip Cookies
Almond Flour Pizza Crust (With or Without Egg!)
Ingredients
Almond Flour Pizza Crust:
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- 1 large egg
- 1 tablespoon olive oil
Vegan Almond Flour Pizza Crust:
- 1/2 cup blanched almond flour
- 6 tablespoons arrowroot starch (tapioca or cornstarch should work, too)
- ¼ cup ground flax seed (or ground chia seeds)
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- 3 tablespoons water
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400ºF and line a baking pan with parchment paper.
- In a large bowl, combine the almond flour, baking powder, garlic powder, oregano, and salt. (If you’re making the vegan version, add in the arrowroot and ground flax seeds, too.) Whisk well to break up any clumps, then stir in the remaining wet ingredients. The dough will have a dense texture, similar to that of cookie dough.
- Transfer the dough to the prepared baking sheet, and use your hands to press it out into a flat circle, about 1/4-inch thick, and roughly 8 to 10 inches in diameter. Bake at 400ºF for 10 minutes.
- When the crust is done baking, add your favorite pizza toppings then return the pizza to the oven and bake for another 10 minutes, or until the cheese is bubbly. If your cheese isn’t bubbly by then, I like to turn on the broiler and watch it 1 more minute with the oven door cracked, to make sure nothing burns. That is usually sufficient for getting all of the toppings nice and hot!
- Slice the pizza into 4 pieces, and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
