Almond Flour Pizza Crust
User Reviews
5
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Prep Time
6 mins
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Cook Time
4 mins
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Chill time
30 mins
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Total Time
40 mins
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Servings
8 slices
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Calories
177 kcal
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Course
Main Course
Almond Flour Pizza Crust
Description
The crust starts by mixing dry ingredients: almond flour provides a nutty, tender base; whey protein powder adds structure; xanthan gum offers elasticity; and baking powder aids slight rise. Eggs and olive oil hydrate and bind the dough. After kneading and a 30-minute chill to firm the dough, it’s rolled between parchment sheets to a 13-inch diameter and shaped into a crust edge. Baking initially crisps and colors the base slightly before adding toppings.
The crust's texture balances crisp edges with a soft, tender center, capable of holding toppings like tomato sauce, pepperoni, and cheese. Finishing under the broiler melts cheese and finishes toppings. The crust’s low net carbs make it suitable for keto or low-carb diets, while almond flour imparts a mild nutty flavor.
Store leftovers refrigerated up to 4 days; reheat in the oven to restore crispness. The pizza or crust can also be frozen, ideally separated by parchment paper to prevent sticking. Reheating from frozen preserves texture if done at proper oven temperatures. Adjust baking times if substituting whey protein for additional almond flour, as it affects dough firmness.
Ingredients
BASE
- 1 ¾ cups + 2 tbsp almond flour 186g
- 3 tablespoon whey protein powder 20g
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- Pinch salt
- Pinch garlic powder
- Pinch onion powder
- 2 egg beaten, large
- 1 tablespoon olive oil 14g
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
- Each slice of the crust alone has about 2.3g net carbs; with toppings like pepperoni, approximately 3.6g net carbs per slice.
- Refrigerate leftover pizza for up to 4 days and reheat in the oven to regain crispness.
- Freeze pizza slices separated by parchment paper to prevent sticking; thaw and reheat at 180°C (350°F) until hot and crispy.
- If substituting whey protein powder with more almond flour, extend baking time by 3-4 minutes for proper crispness.
- Protect outer crust from over-browning during broiling by covering edges with foil if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Total Carbohydrates | 4.8g | 2% |
| Protein | 8.5g | 17% |
| Fat | 14.8g | 23% |
| Saturated Fat | 2.2g | 11% |
| Fiber | 2.4g | 10% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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