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Half-eaten pizza with mushrooms and zucchini.

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

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.

Ingredients

Units Scale

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

Find it online: https://www.dishbydish.net/almond-flour-pizza-crust/