Almond Flour Pizza Crust (Gluten-Free, Dairy-Free)

A Low Carb Pizza Crust Worth Raving About

If you’re trying to eat less carbs, and love your pizza, then I’m here to tell you that you don’t have to miss out on pizza nights, because I’ve got a pizza dough recipe that’s low in carbs, but with the perfect texture and structure that you want for a base.

Crispy outside, chewy inside, this low carb pizza crust can also hold up your favorite toppings without falling apart – everything we love about a good crust!

Why You’ll Love this Recipe:

• Simple Ingredients: The small handful of ingredients you’ll need for this grain-free pizza crust are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: This almond flour pizza dough comes together in just 5 minutes of hands-on time, then simply let it rest for 10 minutes before baking!
• Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that this almond flour crust recipe is 100% gluten-free, dairy-free and low-carb, which means that even those who are Celiac or have gluten or lactose intolerances, or are on a low-carb or keto diet can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this low-carb almond flour pizza crust recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: Make sure to use blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds with their skins still on). Blanched almond flour is finer than almond meal and will result in a fluffier texture .
• Psyllium Husk: I used whole psyllium husks in this recipe (not the powder version). Psyllium husks helps to add structure and to bind the ingredients together, so make sure you add it in.
• Egg Whites: The egg whites help to bind the ingredients together as well as give the crust lift, so definitely make sure to add them in.
• Warm Water: The water should be lukewarm (not hot), to properly activate the psyllium husk, turning the husks into a gel more quickly as compared to cold water.
• Apple Cider Vinegar: ACV improves the flavor profile of this almond flour pizza crust as well as helps improve the texture of the psyllium husk.
• Olive Oil: I like using extra virgin olive oil, but you can use whichever vegetable oil you prefer.

How to Make Almond Flour Pizza Crust:

Combine Ingredients: In a large mixing bowl, combine the almond flour, psyllium husk, egg whites, warm water, apple cider vinegar and salt.

Knead to Form Dough: Mix well and then knead with your hands until a uniform dough forms.

Dish by Dish Tips:

• Dough Resting Time: Don’t skip the 10-minute resting period; the psyllium husks needs to hydrate properly to provide structure.
• Handling the Dough: Lightly dampen your hands with water or a little oil; this makes it easier to flatten the dough and spread it into a larger circle without it tearing.
• Pre-Baking: It’s very important to pre-bake the crust before adding the toppings to prevent a soft, cracked base. Trust me, it’ll be so worth it (so don’t skip this!).
• Toppings: Feel free to use your favorite toppings on top of this homemade pizza crust (think basil, salami, etc.)

Other Low-Carb Almond Flour Recipes You’ll Love:

• Almond Flour Bagels (Gluten-Free, Dairy-Free)
• Almond Flour Yeast Rolls (Gluten-Free, Dairy-Free)
• Fluffy Almond Flour Biscuits (Gluten-Free, Dairy-Free)
• Almond Flour Pie Crust (Gluten-Free, Dairy-Free)

Low Carb Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Almond Flour Pizza Crust (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb

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Description

Pizza night shouldn’t feel like a compromise, even if you’re trying to eat healthier. This almond flour pizza crust is everything a great pizza base should be, crispy outside, chewy enough in the middle, and sturdy enough to hold the toppings. Gluten-free, dairy-free and low-carb. No compromise. Just really, really good pizza.

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Ingredients

Units USM Scale 1x2x3x

• 2 1/4 cup blanched almond flour
• 4 tablespoons whole psyllium husks
• 2 egg whites
• 1 cup warm water
• 2 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• Olive oil

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Instructions

1. Combine Ingredients: In a bowl, combine the almond flour, psyllium husk, egg whites, warm water, apple cider vinegar and salt. Mix first with a spoon.
2. Knead to Form Dough: Mix well and then knead with your hands until a uniform dough forms.
3. Let Dough Rest: Let the dough rest for 10-15 minutes to allow the psyllium husk to hydrate.
4. Shape into Round Crust: Line a large baking sheet with parchment paper and brush the parchment with olive oil (to prevent the dough from sticking to the parchment) Alternatively, you can also line the baking sheet with a silpat instead. Place the dough onto the parchment paper, then flatten and shape it into a round crust with your desired thickness.
5. Brush with Oil: Brush olive oil over the top.
6. Pre-Bake Crust: Bake in a preheated oven for about 25 minutes, until the almond flour pizza crust is firm.
7. Add Toppings: Remove from the oven and add tomato sauce, dairy-free cheese and your desired toppings.
8. Bake Until Ready: Return the pizza with toppings to the oven for a few minutes until the cheese is melted.

Notes

Almond Flour: Make sure to use blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds with their skins still on). Blanched almond flour is finer than almond meal and will result in a fluffier texture .

Psyllium Husk: I used whole psyllium husks in this recipe (not the powder version). Psyllium husks helps to add structure and to bind the ingredients together, so make sure you add it in.

Egg Whites: The egg whites help to bind the ingredients together as well as give the crust lift, so definitely make sure to add them in.

Warm Water: The water should be lukewarm (not hot), to properly activate the psyllium husk, turning the husks into a gel more quickly as compared to cold water.

Apple Cider Vinegar: ACV improves the flavor profile of this almond flour pizza crust as well as helps improve the texture of the psyllium husk.

Olive Oil: I like using extra virgin olive oil, but you can use whichever vegetable oil you prefer.

• Prep Time: 5 mins
• Resting Time: 10 mins
• Cook Time: 30 mins
• Category: Basics, Bread
• Method: Baking
• Cuisine: Western