Crispy Almond Flour Pizza Crust

The only drawback: leftovers don’t keep well, so plan on only making as much as you can eat right away. The longer I’m on a low-carb diet, the more I realize that there are very few treats I truly have to give up. Over the years, I have learned to make tasty keto alternatives for many beloved treats. Happily, Pizza is certainly one of the foods that you don’t have to give up. This keto pizza crust is superb. It’s crispy and very flavorful. I would say you are most likely to enjoy it if you like crispy, thin-crust pizza. If you’re more into a soft crust, you’ll probably like this coconut flour pizza crust better.

Ingredients

You’ll only need a few simple ingredients to make this tasty almond flour pizza crust. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Almond flour: This wonderful ingredient is like magic - it bakes so well! I use blanched finely ground flour in this recipe. I don’t recommend using a coarse almond meal. Kosher salt: If using fine salt, use just ½ teaspoon, or the crust could come out too salty. Baking soda: Make sure it’s fresh. It should last for quite a while, but it’s always a good idea to double-check. Garlic powder: You can also add a little onion powder and/or oregano. But I usually only use garlic powder. Egg: I use large eggs in almost all my recipes, this one included. Pizza sauce: See if you can find a sugar-free sauce such as Rao’s. Shredded mozzarella: Shred your own, or use pre-shredded cheese. I’m lazy, so you know what I do. 🙂

Instructions

How to make almond flour pizza crust? It’s easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Create the crust by mixing together the first five ingredients, then knead them into a dough. If the mixture is so dry and crumbly that you can’t knead it into a smooth dough, add a tablespoon of water, as I do in the video below. Place the dough between two parchment paper sheets and roll it into a circle. Bake the dough for about 8 minutes at 400°F. Allow to cool in the pan for 5 minutes, then add the toppings. Top the crust with pizza sauce, cheese, and any other toppings you like. But don’t overdo it on the toppings. Then bake the pizza for 5-10 more minutes to melt the cheese.

Frequently asked questions

Serving suggestion

I usually serve pizza with the simplest side of a salad made from leafy greens (such as this arugula salad) with a simple vinaigrette or with homemade ranch dressing. Sometimes I throw in a handful of leftover steamed broccoli florets if I happen to have them in the fridge.

Storing leftovers

Unfortunately, a pizza crust made with almond flour doesn’t hold up very well in the fridge. It becomes soggy. So I don’t recommend keeping leftovers. Try to make only as much as you’re likely to eat right away.

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