Crispy Almond Flour Pizza Crust

Name: Crispy Almond Flour Pizza Crust
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups superfine almond flour; ½ teaspoon kosher salt; 1 teaspoon baking soda; 1 teaspoon garlic powder; 1 large egg; ½ cup Pizza Sauce; 1 ½ cups mozzarella cheese

User Reviews

4.9

207 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
466 kcal
Course
Main Course
Cuisine
Italian

Crispy Almond Flour Pizza Crust

Winston Campbell

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This almond flour pizza crust is amazing! The almond flour, egg, and seasonings are baked into a crispy, delicious crust.

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Ingredients

Servings

Crust:

2 cups superfine almond flour 8 ounces
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon garlic powder
1 large egg

Topping:

½ cup Pizza Sauce
1 ½ cups mozzarella cheese shredded, part-skim; 6 ounces

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Instructions

Preheat the oven to 400°F. Line a large baking sheet with high-heat-resistant parchment paper.
In a large bowl, whisk together the almond flour, kosher salt, baking soda, and garlic powder.
In a small bowl, whisk the egg. With a rubber spatula, mix the egg into the flour mixture, then knead the crumbly mixture into uniform, smooth dough. If the mixture is so dry and crumbly that you can’t knead it into a smooth dough, add a tablespoon of water.
Transfer the dough to the prepared baking sheet. Cover it with another sheet of parchment paper and use a rolling pin to roll it into a large, 10-inch diameter, ¼-inch-thick circle.
Remove the top parchment layer. Bake the crust until it's golden and the edges are just beginning to brown, 7-8 minutes. Remove the crust from the oven and allow it to rest in the pan for 5 minutes.
Top the crust with pizza sauce, mozzarella, and any other toppings (I like to use Applegate pepperoni). Cover the edges of the crust with strips of foil to prevent them from burning.
Return the pizza to the oven and bake it until the cheese is melted, 5-10 minutes. Remove from the oven and allow to cool and set for 5 minutes, then use a pizza cutter to cut it into 8 triangles. Serve immediately.

Notes

I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces. It's best to measure almond flour by weight and not by volume.
When adding your toppings, such as olives, mushrooms, or peppers, don't overdo it. This crust is different than regular crust and can't handle too many toppings, especially ones that add moisture.
Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use a tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
You can keep the leftovers in an airtight container in the fridge for up to four days. Line the container with paper towels to absorb extra moisture. Reheat the leftovers for a few minutes in a covered skillet over medium heat. This will help crisp up the crust and melt the cheese.

Nutrition Information

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Serving 2slices Calories 466kcal (23%) Carbohydrates 14g (5%) Protein 24g (48%) Fat 37g (57%) Saturated Fat 5g (25%) Sodium 915mg (38%) Fiber 6g (24%) Sugar 1g (2%)