Almond Flour Pizza Crust

Name: Almond Flour Pizza Crust
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 1 large pizza crust
Ingredients: 2 1/2 tablespoons active dry yeast; 3 tablespoons coconut sugar; ¾ cup warm water; 1 large egg; 3 tablespoons olive oil; 1 ½ tablespoons cider vinegar; 2 ¼ cups finely ground almond flour; 2 ¼ cups tapioca flour; 2 teaspoons sea salt; 4 cups fresh flat-leaf parsley leaves; 2 cups fresh cilantro leaves; 1/4 cup white onion; 4 cloves garlic; 1/2 cup olive oil; 1/4 cup lime juice; 1 teaspoon sea salt; 8 slices thick fresh mozzarella; 2 large heirloom tomatoes; 1/3 cup balsamic vinegar; chimichurri sauce; fresh basil; salt; black pepper

User Reviews

4.3

12 reviews

Good

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 45 mins
Servings
1 large pizza crust
Calories
333 kcal
Cuisine
American

Almond Flour Pizza Crust

Tyler Espinosa

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Almond flour Pizza Crust is a delicious grain-free alternative to regular pizza crust. Top it with your favorite pizza toppings for a real wild ride!

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Ingredients

Servings

Almond Flour Pizza Crust

2 1/2 tablespoons active dry yeast see note*
3 tablespoons coconut sugar
¾ cup warm water between 95 and 115 degrees F
1 large egg
3 tablespoons olive oil
1 ½ tablespoons cider vinegar
2 ¼ cups finely ground almond flour
2 ¼ cups tapioca flour
2 teaspoons sea salt

Chimichurri Sauce:

4 cups fresh flat-leaf parsley leaves
2 cups fresh cilantro leaves
1/4 cup white onion finely chopped
4 cloves garlic
1/2 cup olive oil
1/4 cup lime juice
1 teaspoon sea salt

Caprese Pizza Toppings:

8 slices thick fresh mozzarella
2 large heirloom tomatoes sliced into ¼-inch thick slices
1/3 cup balsamic vinegar reduced (instructions below)
chimichurri sauce recipe above
fresh basil
salt
black pepper

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Instructions

Prepare the Almond Flour Pizza Crust:

Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.
Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes (mine took 60), until it has doubled in size and is full of air bubbles.
Preheat the oven to 500 degrees F and line a large baking sheet with parchment paper. Lightly oil the parchment paper.
Pour the pizza dough mixture onto the parchment-lined baking sheet. Note that the dough will be very sticky - this is normal. Spread the dough to desired thickness. Dough will rise in the oven, so for a crispy crust, be sure to spread dough thinly.
Bake in the preheated oven for 6 to 8 minutes, until firm and golden-brown.

Prepare the Chimichurri Sauce:

Add all ingredients for the chimichurri sauce to a food processor and pulse until well-combined but still chunky. Transfer to a jar and set aside until ready to use.

Prepare the Balsamic Reduction:

Add 1/3 cup of balsamic vinegar to a small saucepan and bring to a full boil. Reduce the heat slightly and allow vinegar to boil, stirring occasionally, until it has thickened and reduced to 1/3 its volume, about 8 to 10 minutes. Transfer to a small cup and allow it to cool to room temperature.

Prepare the Caprese Pizza:

Reduce the oven temperature to 450 degrees F.
Evenly spread the mozarella cheese over the pizza crust. Place on the center rack of the oven and bake until mozarella cheese has melted, about 5 to 8 minutes.
Add the sliced heirloom tomatoes, and drizzle pizza with balsamic reduction and desired amount of chimichurri sauce. Sprinkle with freshly chopped basil, sea salt, and black pepper. Use a pizza cutter or sharp knife to cut large pieces of pizza, and serve.

Notes

*Be sure your yeast is gluten-free if you follow a gluten-free diet.
The almond flour pizza crust dough should be very thick. If it's overly dry, you can add a couple tablespoons of water to get it to the consistency you see in the photos. Note that if you bake at sea level, you may need to adjust the liquid amount and the bake time. I bake at 6,000 feet of elevation.