Almond Flour Pizza Crust

Name: Almond Flour Pizza Crust
Prep time: 6 min
Cook time: 4 min
Total time: 40 min
Yield: 8 slices
Ingredients: 1 ¾ cups + 2 tbsp almond flour; 3 tablespoon whey protein powder; ½ teaspoon xanthan gum; ½ teaspoon baking powder; Pinch of salt; Pinch of garlic powder; Pinch of onion powder; 2 large eggs; 1 tablespoon olive oil

User Reviews

5.0

81 reviews

Excellent

Prep Time
6 mins
Cook Time
6 mins
Chill time
30 mins
Total Time
40 mins
Servings
8 slices
Calories
177 kcal
Course
Main Course
Cuisine
American, British

Almond Flour Pizza Crust

Raiden Walker

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This almond flour pizza crust is light and crispy, just like authentic Italian pizza. The crust is ready in just 10 minutes!

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Ingredients

Servings

BASE

1 ¾ cups + 2 tbsp almond flour 186g
3 tablespoon whey protein powder 20g
½ teaspoon xanthan gum
½ teaspoon baking powder
Pinch of salt
Pinch of garlic powder
Pinch of onion powder
2 large eggs beaten
1 tablespoon olive oil 14g

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Instructions

Preheat your oven to 425F / 220C electric or 390F / 200C fan.
Add all of the dry ingredients to mixing bowl and mix. Then add wet ingredients and fold with spatula to combine.
Use your hands to knead and then roll into a ball of dough. Place in the fridge for 30 minutes to chill.
Roll the dough between 2 sheets parchment paper to about 13 inches in diameter.
Now you lift off the top parchment paper and roll the outer edges in to form an outer crust. The pizza is now about 12 inches. Place the dough (still on the bottom sheet of greaseproof paper) onto a pizza tray.
Bake for 3-4 minutes until the edges are slightly golden and crisp. The thicker you roll the dough, the longer it will take to crisp.
Add your toppings of choice - I added tomato sauce, pepperoni and cheese. Place under the grill / broiler for about 4 - 5 minutes or until the cheese melts. Optional: To prevent the outer crust from becoming too dark, protect it by covering it with a ring of aluminium foil.

Notes

Net carbs: 2.3g per slice (pizza base only). Makes 8 slices.
Net carbs: 2.3g per slice (pizza base only). Makes 8 slices.
With pepperoni pizza topping - 3.6g per slice.
With pepperoni pizza topping - 3.6g per slice.
I topped my pizza with
½ cup (150g) Keto pizza sauce
1 cup grated mozzarella (113g)
12 slices pepperoni (36g)
⅓ cup basil leaves (5g)
cracked black pepper
If you sub the whey protein powder for more almond flour, the pizza crust takes a little longer to bake. Add an additional 3-4 minutes to the oven time if you make a 100% almond flour pizza crust.
Store leftover pizza in the fridge for up to 4 days and reheat in the oven for about 5 minutes or until hot.
You can also freeze keto pizza! I recommend freezing the pizza slices between pieces of parchment paper so they don't stick. It works equally well to freeze the pre-baked pizza base.
Frozen pizza slices can be reheated from frozen at 180 Celsius / 350 Fahrenheit for about 6-9 minutes or until they are crispy and hot.
½ cup (150g) Keto pizza sauce
1 cup grated mozzarella (113g)
12 slices pepperoni (36g)
⅓ cup basil leaves (5g)
cracked black pepper