If you're craving pizza but want a healthier, gluten-free option, this almond flour pizza recipe is just what you need. Made with simple, wholesome ingredients, this crust is low in carbs, packed with nutrients, and has a deliciously crispy texture.
Whether you're following a specific diet or just looking for a lighter alternative, this recipe delivers all the flavor and satisfaction of traditional pizza. Customize it with your favorite toppings and enjoy a guilt-free pizza night!
This is so far, my favorite low carb and gluten free pizza base and was met with happy munching from my tasters. The texture is very sturdy and can take a lot of toppings!
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Carbs in Almond Flour
Almond flour is a low-carb alternative to traditional wheat flour. Here's a breakdown:
- Net carbs: Approximately 2-3 grams per ¼ cup (28 grams).
- Total carbs: About 5-6 grams per ¼ cup, with 3 grams of fiber contributing to the low net carb count.
This makes almond flour an excellent choice for low-carb and keto-friendly recipes!
Ingredients
Just a few ingredients are all you need to make. This is a great alternative to Fathead Dough pizza base too.
- Almond Flour: The star of the crust, almond flour creates a soft yet sturdy base with a subtle nutty flavor. It's naturally gluten-free and low in carbs, making it perfect for healthier pizza nights.
- Eggs: Acting as the binder, eggs give the crust structure and help hold all the ingredients together for a cohesive dough.
- Olive Oil : Adds richness and a touch of moisture, keeping the crust tender and flavorful.
- Baking Soda : A small amount of baking soda provides a light lift, ensuring the crust isn’t too dense.
- Oregano : This herb infuses the crust with classic Italian flavors, enhancing the overall pizza taste.
- Garlic Powder: A hint of garlic adds a savory depth and complements the oregano for extra flavor.
How to Make Almond Flour Pizza
This is an easy recipe. The hardest part is choosing what toppings to use!
Place all ingredients in a bowl.
Work into a dough.
Spread the dough on a parchment paper lined pizza tray.
Bake until firm, then slather with sauce and toppings.
Recipe Tips
- When you have made the dough, my tip is to dampen your hands before pressing it out on the parchment paper. It is a sticky dough and I find that damp hands help.
- For the best texture, use finely ground almond flour rather than almond meal, which can make the crust grainy.
- Mix just until combined to avoid a dense crust. Almond flour doesn’t behave like wheat flour, so kneading isn’t necessary.
- Feel free to experiment with herbs and spices like basil, rosemary, or paprika for a flavor twist.
- Almond flour crusts can brown quickly, so keep an eye on it to prevent burning, especially during the final bake with toppings.
Storing Leftovers
Place leftover slices in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
Freezing
Allow the pizza to cool completely. Place slices on a baking sheet lined with parchment paper and freeze for 1-2 hours until solid.
Transfer the frozen slices to a freezer-safe bag or container, separating layers with parchment paper. Store in the freezer for up to 2-3 months.
Reheating
- Oven/Toaster Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for 8-10 minutes, or until warmed through and crispy.
- Stovetop: Heat in a non-stick skillet over medium heat for a few minutes to restore crispiness.
- Microwave: Heat for 30-60 seconds, though this may result in a softer crust.
Proper storage and reheating will ensure your almond flour pizza remains delicious even as leftovers!
More Keto Pizza Recipes
For pizza lovers, we have a few other recipes you may enjoy:
Almond Flour Pizza
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Ingredients
- 2 cups Almond Flour
- 2 Eggs beaten
- 3 tablespoons Olive oil
- ¼ teaspoon Baking soda
- 1 tablespoon Oregano
- ½ teaspoon Garlic powder optional
Instructions
- Preheat the oven to 180C/350F degrees.
- Mix all ingredients in a bowl together to make a dough. Form into a ball.
- Line a baking sheet or pizza pan with greased proof or parchment paper. Spread out the dough mixture across the paper. It will be sticky, so I find having damp hands helped.
- Bake the crust for 10 – 15 minutes until lightly golden.Remove from the oven and spread over your toppings. Place back in the oven and cook for a further 15 – 20 minutes.
- Slice, eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This post may contain affiliate links. Please read my disclosure policy for more info.
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Carol B
The recipe says 4 servings, but the nutrition information is for 0.5 pizza. Should the servings be changed to 2 or should the nutrition information read for .25 pizza?
Angela Coleby
Thanks for letting me know. I have adjusted the recipe card for the nutritional information. Enjoy the recipe!
Jazzy Ann
It was yummy , I will make it again and again!
Jackie
Tried this and loved It! A tip I found for making almond crackers. Put the dough in a gallon size zip lock bag. Roll it in the bag and cut the bag down the sides. Just flip the pizza on the parchment paper lined baking sheet! And can you tell me what serving size is the nutrional info for? Thanks!
Divalicious
It should be about 192 grams. Happy baking!
Lynn
Hi Sara. We just made it for lunch! Very yummy taste. We love your bread too. However, substitute Camelina oil for Olive oil (350 smoke point) due to the smoke point (475) and is super! However, I failed to read the instructions and turned out really gooey. Oops! Read it again. Didn't bake it FIRST! So, with my words of wisdom, BAKE before adding the toppings! 🙂 We loved the taste and will definitely fill our cravings for pizza when needed. Thanks Sara! Where do you get all these delicious fine recipes? Do you just experiment until you get it? Which recipe is your all time favorite? We'll keep trying them all! Yum Yum Yum!!!
Kelli
Have you ever partially baked and then frozen these crusts? I might try it but was wondering if anyone had words of wisdom before I do.
Divalicious
Hi Kelli, no I haven't. If you try it and it works out okay, please let me know!
Sara
Oh wow, finally a simple recipe that doesn't include an entire speciality store's worth of ingredients! How would you describe the texture? Also, about how big of a crust does this make?
Thanks!! I can't wait to try it out.
Divalicious
Hi Sara. Thanks for stopping by and glad you like the recipe. I would describe the texture as slightly doughy..and I make a pizza about 8 inches wide with this. Let me know how you get on with it!
Amy
Sounds delicious, I can't wait to try it!
Divalicious
Hope you enjoy it Amy! Thanks for popping by!
Mind of Andy
Awesome! Making it right now 🙂 Using paprika instead of oregano though.. hope it turns out alright 🙂
Divalicious
Oooh- paprika sounds like a good idea! Hope it came out okay and you enjoyed it!
Divalicious
Glad you like it Tina! It's the best subtitute we have found so far...!
Divalicious
Shucks! Glad you like it!
Little Sis
Thanks for sharing this. We make pizza every friday and I've been trying to think of ways to at least REDUCE the gluten a bit. I'll have to give it a go.
Divalicious
Hope you like it! Thanks for popping by!