Almond Flour Pizza Crust

Low-carb, keto-friendly, and gluten-free, this almond flour crust satisfies pizza cravings for a variety of dietary restrictions without sacrificing deliciousness. One area where alternative pizza crusts can vary from traditional crusts is flavor. Yeast is a key ingredient that helps traditional pizza crusts rise. Because it doesn’t rise with gluten-free flours, it often gets omitted from diet-friendly recipes. However, if you want to get as close to the taste of a real-deal NYC slice, we recommend adding a touch of yeast for flavor. If you don’t have any, just skip it! This recipe works just fine without it.

For a crisp crust that you can pick up with your hands, parbake the crust before adding the sauce and toppings to ensure that it is baked all the way through. Then finish baking the crust as the cheese melts. 

We went with the classic pepperoni and cheese combo for this recipe, but the toppings are just as versatile as any crust. Our only suggestion is to keep the sauce-to-toppings ratio the same so everything cooks in the same amount of time.

They’re both wonderful gluten-free ingredients and while they are similar (they’re both ground almonds afterall), they differ slightly. 

• Almond flour: Typically made from finely ground blanched almonds. 
• Almond meal: Usually coarser and contains skins.

(You can read more about their differences here.)

Almond flour does not have gluten, which is necessary for the rise you’d expect out of doughs made with flour. While the egg and baking soda do help keep this crust from being cracker-crisp, it won’t rise much due to the lack of gluten.