Grain-Free Almond Flour Pizza Crust is crispy on the outside, airy on the inside for all your favorite pizzas! This simple pizza crust recipe has amazing texture and flavor!
You guys, this almond flour pizza crust recipe brings tears to my eye sockets, it’s just that good.
While I’ve been known to make Kale Pizza Crust, Cauliflower Pizza Crust, or pizza using gluten-free pizza mix, I’m particularly fond of almond flour pizza crust.
Combining almond flour, tapioca flour, and yeast results in a crispy-on-the-outside-airy-on-the-inside crust that expertly holds your toppings in its warm and fluffy embrace. It’s just the loveliest thing.
All things considered, this almond flour pizza crust is:
Recipe Highlights:
- Grain-free, gluten-free, paleo friendly
- Requires no more time or effort than pizza dough made with all-purpose flour
- Has a yeasty-cheesy flavor that tickles your taste buds.
- Contains optimal crispy outside with joyful airy inside
- Packed with protein for extra nutrient value
- Won’t make you beg for belly bloat forgiveness.
How to Make Almond Flour Pizza Crust!:
Add the yeast and coconut sugar (or honey or maple syrup) to a mixing bowl, and mix with warm water (be sure the water is between 95 and 115 degrees F).
You will almost instantly begin smelling the yeast and it smells delicious! Let that elixir sit for 5 minutes to give the yeasties a chance to procreate.
While the yeast is doing its thing, stir together the almond flour, tapioca flour, and salt.
Whisk the egg, oil, and cider vinegar into the yeast mixture, followed by the flour mixture.
Stir it all together for 30 seconds to a minute (really get in there!).
Place the bowl in a warm spot (I put mine next to a window that had sun shining through) and allow it to ferment and rise for 60 to 90 minutes (mine took 60 minutes to double in size).
You then pour the dough onto a parchment-lined cookie sheet and spread it evenly. The dough will be very sticky, unlike regular pizza dough…this is totally normal.
Pre-bake the dough without any toppings to allow it to firm up. The dough does rise, so bear this in mind when choosing your crust thickness.
Mine turned out thick and delightful, but in the future, I will spread the dough a little thinner for extra crunch.
Time to top the pizza! Add your favorite sauces and toppings and put the pizza back in the oven to get the melty flavor meld going.
Pizza Toppings
Turn this almond flour pizza crust into your favorite pizza!
Let’s talk about this caprese pizza situation. It’s cuh-pray-say (get it? Like cuh-ray-zay? Caprese? Too much? Moving on).
I used fresh mozzarella cheese, super juicy heirloom tomatoes, homemade chimichurri sauce, and a balsamic reduction with a sprinkle of fresh basil.
You can make this an appetizer pizza or do as I did and stuff yourself silly with it.
The mozzarella melts into the most delicious stringy goo, and even the heirloom tomatoes become more flavorful after roasting.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this Almond Flour Pizza Crust, feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Get that almond flour pizza crust!
Almond Flour Pizza Crust
Ingredients
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:
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
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.
I made this pizza crust tonight. I made the recipe at 1-1/2 x yours in everything but the yeast – that I used 2 Tbsp. It made 2 pizzas with a rolled edge crust. I used traditional tomato sauce and cheddar and mozzerella cheese. I cooked crust at 450 degrees for 10-12 mins then reduced temp to 435 added sauce and cheese and cooked about another 12 mins. The 2nd crust I cooked for the initial 10-12 mins and let cool and froze. This was hands down the BEST almond flour, non grain pizza crust I have ever made! I make homemade pizza every week and I have tried many recipes but this is the best for taste, and bite. It actually is pretty close to traditional thick crust pizza. The dough is a little wetter/gooier than a traditional dough and you don’t knead the dough either so you will be tempted to add more flour to make it like regular dough but don’t – It will rise. I also used parchment paper to roll dough on and cooked it on the paper on a pizza pan. Delicious!!
Aww I’m so thrilled to hear that, Lisa! Thank you so much for sharing your experience! xoxo
This pizza crust is amazing! I was a bit suspicious at first,but now I am a true believer in almond flour in pizza crust. Question for someone: would cassava flour be an acceptable fill-in for the tapioca flour? I am out of tapioca and I need to make another batch. Thank you for the recipe!
I’m so thrilled you enjoy it, Lynne! I haven’t tested the recipe using cassava as a replacement for the tapioca flour, but my guess is it would work. I’m betting the texture will be a bit different since tapioca flour is much starchier than cassava, but I do think it should be fine as a 1:1 replacement. Feel free to swing back around and let me know if it works! xoxo
this is the best keto pizza dough recipe. Mine came out like a ball of dough. I oiled a pizza pan then spread it in the pan sprayed olive oil on top then baked ,added my sauce ,toppings and cheese baked it for 8 minutes after delicious,thank you
Just made the pizza dough ,not as liquid as picture came like a ball of dough I put in a oiled pizza pan and it came out perfect I luv this recipe
Hello
This is the best grain free pizza that I have ever tasted or made. Do you think that I could convert this dough into a cinnamon roll dough? And if so, what tweaks would you suggest (other than leaving out the sauce, of course)?
Hi Josey! I’m so glad you like the pizza crust! I do think you could tweak the recipe and turn it into cinnamon rolls. My only concern would be it may be difficult to actually roll out the dough since it’s much gooier than regular cinnamon roll dough…so you may need to get creative in terms of making the actual “roll” part happen. I would use a muffin dish in order to keep the dough contained, and I’d swirl in the cinnamon and sugar mixture (you can use coconut sugar in place of cane sugar if you’re refined sugar-free). Other than adding a cinnamon-sugar swirl, you could also add some sweetener (either coconut sugar or pure maple syrup or honey) to the actual dough to sweeten it a bit. I hope this helps! Let me know if you have any other questions! xo
This looks amazing!!! Pizza is something we’ve been missing since going gluten and dairy free. We are also egg-free so I’m wondering if a flax egg would work as a substitute??
Hi Tricia,
Ah, that’s a great question! I’m not sure whether or not a flax egg would work, but I’m confident a gelatin egg would probably work! If you’ve never made a gelatin egg, you can get instructions on how to do so here: https://www.deliciousobsessions.com/2014/08/gelatin-egg-replacement/ Let me know if that helps!! I hope you love the crust! xo
This is the best gluten-free pizza crust I made thus far. I followed the recipe and mine was not watery at all. After incorporating the wet and dry ingredients it was literally a ball of dough. I thought to add water to make it more like the recipe but followed my instincts and left it alone. It was double its size after 1 hour. The dough was manageable and not sticky or runny. I spread it out over a cookie sheet lined with non-stick foil, cause I’m lazy, and added some corn meal for crunch on the bottom and olive oil on top. I baked it for 8 minutes on the bottom rack, took it out and made half of the pizza tomato, mushroom and pepperoni and the other half ham and pineapple. I piled the ingredients high and stuck it back in the oven on the bottom rack for 10 minutes. I cut it into squares and was expecting the middle to be a soggy mess. Not the case, it was free of mush and cooked through. The flavor is legit. The gluteners in the house said it was a good flavor for being GF. The texture was like a deep dish pizza or focaccia bread. The slight resistance that pizza gives when you bite into it was not there but I bet a dash of xanthum gum would fix it. I plan to make it again topping it with garlic butter and maybe adding some xanthum gum. Good find.
Thanks so much for stopping in and giving your feedback! I’m so glad you had such a great experience with the crust – it’s definitely one of my favorite grain-free pizza recipes. Your mushroom-pepperoni and ham-pineapple choices sound amazing!! xo
This recipe quantities are not correct! It says 2-quarter cups of almond and tapioca flour each essentially four and a half cups of flour to only three quarters of a cup of liquid. It’s not enougb liquid or actually way too much flour! If it was supposed to be 2x quarter cups of flour why did it not just say half a cup?? I’ve wasted loaf’s if ingredients!
Hi Vanessa,
My apologies the recipe didn’t turn out for you. The ingredient amount, “2-1/4” denotes two and a quarter cups, so 2 cups plus 1/4 cup…not two quarter cups. Does this make sense? The liquid measurements as written are correct – it may seem like a small amount of liquid, but you do want the pizza dough to be thick, as shown in the photos. Did you include the eggs and oil for the liquid as well? Let me know if you try the recipe again.
I just mixed all of my ingredients for the dough, and it is really thick and sort of dry, nothing like your photos. I added about 2-3 T water which helped a bit. I’m nervous to add more water and ruin it. Is my dough doomed?
Mine did this too! Help!