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Almond Flour Pizza Crust

Rated as 4.05 out of 5 Stars
42

"Making gluten-free pizza at home has never been easier. With this recipe we blend together our signature almond and coconuts flours for a thin, crisp crust that will hold up to all of your favorite toppings. Plus, the crust is also yeast-free, and comes together in less than 40 minutes."
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Ingredients

50 m servings 261
Original recipe yields 8 servings (8 slices)

Directions

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  1. Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet.
  2. Whisk together the dry ingredients in a large mixing bowl; set them aside.
  3. In a separate bowl, beat together the eggs and oil until frothy.
  4. Pour the wet ingredients into the dry ingredients and mix together to form a dough.
  5. Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet.
  6. Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
  7. Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.
  8. If you like browned cheese, broil the pizza for 1 to 2 minutes after baking.
  9. Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.

Nutrition Facts


Per Serving: 261 calories; 22.8 7.9 9.6 70 176 Full nutrition

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Reviews

Read all reviews 17
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Changes: I use 2.5 cups almond flour, no eggs, 3/4th cups egg whites, 1/4 cup almond milk (unsweetened) 1 cup Parmessan cheese, 2tbs garlic powder. Other than that, I follow the recipe. I don't ...

Most helpful critical review

This was ok. It was very dry and crumbly for me. I think it would be a keeper if I could figure out how to tweak it to make it not so dry.

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Changes: I use 2.5 cups almond flour, no eggs, 3/4th cups egg whites, 1/4 cup almond milk (unsweetened) 1 cup Parmessan cheese, 2tbs garlic powder. Other than that, I follow the recipe. I don't ...

This was ok. It was very dry and crumbly for me. I think it would be a keeper if I could figure out how to tweak it to make it not so dry.

Make it again

It was very dry and didn't have a lot of flavor. I cook our pizza on a cast iron griddle so after I preheated I wiped olive oil on it then spread some cornmeal. This worked really good the crust...

The crust did hold together really well. If I made it again, I would roll it a little thinner and maybe put the parchment on a pizza stone, by the second piece the crust tasted a little crumbly...

I really like this crust for an almond flour based crust . I roll it out nice and thin, use a very fine ground almond flour, and bake it until it's golden. I also spread a bit of olive oil on ...

I will definitely make this crust again. It held up well with all my toppings and browned to perfection. Can't wait to share the next one with my husband. Haha

This works for me on keto, I made small modifications due to not having all of the ingredients above & adjusting the fat content applied to the crust. 1. Instead of 3 whole eggs, I used 6 egg ...

This is how I changed it a bit. I used gluten free flour (it was on hand) instead of almond. Plus I had to add about one quarter cup of water to form it into a ball. I also added garlic powde...