Almond Flour Pizza Dough
A while ago I gave myself a quest to make an easy keto almond flour pizza crust that actually tasted good. I already have an amazing keto fathead recipe for pizza, but I wanted this to be a dairy free pizza crust recipe. Using a handful of grain free ingredients this keto and paleo pizza crust is perfect! You will love how it is light and crispy and holds firm with all your favourite pizza toppings.
This recipe is originally featured in our new cookbook The Healthy Family Keto Cookbook.
Related Recipes: Keto Pizza Crust with Yeast / Keto Garlic Star Bread
Almond Flour Pizza Crust Ingredients
How To Make It
Here is how to make our very simple keto pizza base. Perfectly easy to make and prepare to add to your keto diet plan.
Step 1. Preheat oven to 180 ̊C. Line a large baking tray with baking paper.
Step 2. Combine all ingredients in a food processor or in a large mixing bowl. Continue to mix until dough forms. (Add a little extra almond meal if the dough is overly sticky).
Step 3. Cut the dough in half. Roll out each half between 2 sheets of baking paper into a 32 cm / 30 inch diameter large pizza base, or cut and roll into 8 individual pizza bases. Transfer pizza base to prepared tray. Prick pizza base with a fork.
Step 4. Bake for 15-20 minutes. Top with favourite topping and bake (at 220℃) for 8-10 minutes or until cheese is bubbly and golden.
Keto Pizza Crust in the Thermomix
- Preheat oven to 180 ̊C. Line a large baking tray with baking paper.
- Place all ingredients into mixing bowl and mix 25 sec/speed 4. Scrape down sides of bowl and repeat if necessary.
- Remove dough from mixing bowl and form into a ball. (Add a little extra almond meal if dough is overly sticky). Follow from Step 3 above.
FAQs
Absolutely! If you par-bake in the oven the pizza bases can be stored in a ziplock bag and kept frozen for up to 3 months (or longer).
Using this gluten free pizza base recipe simply swap the almond meal for sesame flour or use a sunflour meal and pepita meal mix instead.
Ways to Serve Almond Flour Pizza Crust
Firstly you need to make our very delicious Keto Marinara Pizza Sauce. It is so fresh and delicious and is certainly my favourite sugar free pizza sauce recipe.
For delicious keto pizza toppings let your imagination (and keto food lists) be your guide. If you want a tuna mornay pizza go for it! But here are my favourite toppings
- Cheese – it has to include a few varieties,s not just mozzarella
- Sauce – I love a good Napoli Sauce with my pizza. Try one of our other great keto sauce recipes with your pizza. Try Pesto Basilico, Keto Barbecue Sauce, Enchilada Sauce, Garlic Kebab Shop Sauce or even Big Mac Sauce.
- Sides – try Gluten Free Taboule Salad, Pickled Red Onions, or our amazing Guacamole on top of your low carb pizzas.
Our Favorite
Recipes To Try
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Almond Flour Pizza Crust
Ingredients
- 220 g (2 cups) almond meal
- 2 tablespoons (2 tablespoons) sesame seeds (20g) or hemp seeds
- 2 large (2 large) eggs
- 1 tablespoon (1 tablespoon) coconut oil (15g) or any neutral tasting oil
- 1/2 teaspoon (1/2 teaspoon) xanthan gum
- 75 g (2.65 oz) water
Instructions
CONVENTIONAL METHOD
- Preheat oven to 180 ̊C fan/200°C static/400°F. Line a large baking tray with baking paper.
- Combine all ingredients in a food processor or large bowl. Continue to mix until dough forms. (Add a little extra almond meal if dough is overly sticky).
- Cut dough in half Roll out each half between 2 sheets of baking paper into 32cm diameter large pizza base, or cut and roll into 8 individual pizza bases. Transfer pizza base to prepared tray. Prick pizza base with a fork.
- Bake 15-20 minutes. Top with favourite topping and bake (at 220℃) for 8-10 minutes or until cheese is bubbly and golden.
THERMAL METHOD
- Preheat oven to 180 ̊C fan/200°C static/400°F. Line a large baking tray with baking paper.
- Place all ingredients into mixing bowl and mix 25 sec/speed 4. Scrape down sides of bowl and repeat if necessary. Remove dough from mixing bowl and form into a ball. (Add a little extra almond meal if dough is overly sticky). Follow from Step 3 above.
Video
Notes
- Oil – use coconut oil, MCT oil, extra virgin olive oil or light taste avocado oil.
- Xanthan gum – helps to hold the almond pizza crust together. I do not recommend leaving it out.
- Classic Pepperoni Bliss: Top with sugar-free tomato sauce, shredded mozzarella, and pepperoni slices for a timeless favorite.
- Mouthwatering Margherita: Layer fresh tomato, buffalo mozzarella, and basil pesto for an authentic delight.
- Loaded Veggie Delight: Pile on sautéed mushrooms, bell peppers, spinach, and black olives with tomato sauce and grated Parmesan.
- BBQ Chicken Extravaganza: Spread sugar-free BBQ sauce, add cooked shredded chicken, red onions, and a mix of cheeses for a flavorful twist.
Your Own Notes
Nutrition
25 responses to “Almond Flour Pizza Crust”
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Hi there, was wondering if I could use this dough for sausage rolls? Or would it be too thickish?
Renae
Love your work Megan-
Hi Renae, I recommend my yeasted bagel dough for sausage rolls. It is awesome.
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I loved this pizza base as did my non- keto man of the house. It was very sticky after mixing, so I had to incorporate quite a bit more almond flour as I shaped it into two balls. I found it easier to push the dough into place on the pizza tray with my hands (covered in baking paper). I did add some nutritional yeast and Italian herbs to the dough (because I can’t help myself) for an extra bite of flavour. It cooked up beautifully and will definitely use this base again 🙂-
Hi Helen, next time just leave it to rest without the extra flour and it will be fine. You shape it covered between baking paper and there will be no sticky fingers.
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Excellent dough to work with. Love simple ingredients.
Tastes delicious.
Opportunities are endless with this dough. Love that it is dairy free ❤️-
I am so happy you love the pizza base Lynda. Thanks again for also taking the time to leave a review.
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Another perfect recipe. Tastes just like a fully loaded wheat base. -
Very nice recipe. Its the first pizza base I have made on Keto. It was very easy and browned up well. Will be making it again. Thank you -
Hi, are the seeds necessary for some reason or can they be left out? Thanks 🙂
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They actually do absorb some fats and add bulk. It is up to you. I use sesame or hemp seeds
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I posted a question yesterday but it disappeared. Should the sesame seeds be ground before added to the dough? There is no baking powder required,correct?
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Hi Oksana, no they just go in the dough as is.
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Made this last night for dinner while the bf had his bought pizza. I loaded it with heaps of toppings I can tell you now I know who’s looked better and tasted better yummo-
Hehe! I hope you didn’t share either Debbie! So happy you enjoyed and thank you so much for taking the time to leave a review. xx
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This was great and a really nice change from our usual chicken crust pizza. The edges got quite burnt on the second cook at 220C with the toppings, so next time I’ll make sure the toppings go right to the edge to protect it.
Megan, how long do you par-cook the extra base for before freezing? I cooked both bases for 20mins, should I have taken the spare out half way?-
Hey Kristen, I would take them out around that 10 minute mark (if they are firm enough) then cool and freeze. I have honestly been making mine on the roti maker and just using straight from the fridge (and still par-baking before topping).
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I’m keen to try a pizza base using Lupin flour. Could I swap it 1 for 1 with the almond flour Megan?
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Hi Lyn, I am sure it will be fine. It may be a little drier in consistency but should work.
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Hi Just wandering can you use psyllium husk instead of xanthum gum. Cheers
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I would use the powder Amanda. I am sure it will glue it enough for you.
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Love this pizza base, I halved it and it was perfect . Dinner tonight for me and Can’t wait for lunch tomorrow . So delicious, better than fat head dough 100% and easier to make and roll out -
This base was so easy and you could pick a piece up in your hand to eat. The sauce is tasty and so versatile. A quick tasty meal from start to finish -
This is by far the best kero pizza base Recipe I’ve made. It is able to be picked up to eat a slice in my hand. The sauce is really tasty and so versatile. I had a meal on the table in less than an hour making the base, sauce and the adding the Toppings and cooking. 5 stars from me -
This pizza base is even better than shop bought pizza . It’s thin and crispy which is just how we love it. The dough made 2 large 30cm family size bases and I am going to make smaller bases next time and have them in the freezer for when we want a quick easy meal. Thanks for making meal time so enjoyable. This is another great recipe -
I made this for the first time last night….it was tasty but we felt the base was rather dry. It actually tasted a bit better cold the next day!
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