Almond Flour Pizza Crust
This Almond Flour Pizza Crust is thin, crispy, and simple to prepare with just 7 ingredients. With only 4 net carbs per slice and ready in 30 minutes to enjoy immediately or freeze for later!
Servings: 8 slices
Calories: 272kcal
Ingredients
- 2 1/2 cups almond flour not almond meal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dry active yeast it's optional but adds a bread flavor
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3 tablespoons olive oil extra virgin
Instructions
- Preheat oven to 400 degrees F and prep 2 pieces of parchment paper the size of a baking sheet.
- In a large bowl, add almond flour, garlic powder, onion powder, yeast, baking soda and salt. Whisk well. Add olive oil.
- In another small bowl, whisk the eggs and add to the bowl with flour and oil. Mix well with spatula until pizza dough forms.
- Transfer the dough onto parchment paper, form a ball, flatten a bit and cover with another piece of parchment paper. Using a rolling pin, roll out into a round pizza crust about 11 inch (28 cm) diameter. I found this was a perfect thickness but you can make it a bit thinner 12 inch (30 cm) or thicker 10 inch (25 cm). Using your hands, shape the edges so there is a bit of "a lip".
- Transfer the crust on a piece of parchment paper onto baking sheet and bake for 12 minutes or until golden brown on a middle rack. Your pre-baked crust is ready.
- To make pizza, spread thin layer of favorite pizza sauce (I used marinara) and sprinkle with favorite toppings ( I used 2 cups of shredded mozzarella cheese). I recommend not to overload your pizza, so it doesn't become soggy. High water content veggies like mushrooms, zucchini and overall any veggies are best to be pre-cooked (skillet or air fryer), so they do not make crust soggy and come out cooked (we do not bake pizza for long).
- Return pizza to the oven and bake for another 4 minutes or until cheese is bubbly on a middle rack. You can broil it (like I did) but I recommend to cover the edges with foil as almond flour burns fast!
- Allow pizza to set for a few minutes, cut into 8 slices and enjoy!
Video
Notes
- Store: Refrigerate in an airtight container up to 2 days. You can also refrigerate prebaked pizza crust wrapped in plastic wrap for 3 days and add toppings after.
- Freeze: Freeze leftover pizza slices in an airtight container or a resealable Ziploc bag for up to 3 months. If you would like to freeze the crust, I highly recommend to freeze the prebaked pizza crust (vs. the uncooked) wrapped in a plastic wrap for 3 months. Thaw on a counter for 2 hours, the add toppings and bake.
- Ovens vary greatly: I have 2 ovens - one in the house and another one in the studio, and both bake so differently. Watch your crust after 30 minutes as almond flour burns quickly. I prefer to bake on a middle rack in my studio oven as it runs quite hot. If you see your almond flour goodies come out pale and take longer to cook, you could bake on lower rack and for longer time.
- Don’t add too much cheese/toppings: It will weigh down the crust and leave it soggy.
Nutrition
Serving: 1slice | Calories: 272kcal | Carbohydrates: 9g | Protein: 10g | Fat: 24g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 231mg | Fiber: 5g | Sugar: 1g