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Get It NowEveryone needs a healthy pizza crust recipe in their arsenal. No matter what diet you may be on, pizza is a must, am I right? And this paleo almond flour pizza crust is here to deliver.
The frozen pizza I remember from my college days is a far cry from the homemade versions that I make now. This almond flour pizza crust recipe is gluten-free, naturally low in carbs, and believe it or not, it’s actually good for you. It’s also packed with protein from eggs and healthy fat from coconut oil and almonds, as well as vitamins and minerals.
Classic keto fathead pizza (the reader favorite!) and cauliflower pizza crust are still my two best low carb crust recipes, but for those that want to reduce dairy or need a paleo-friendly option, this is the best of both worlds.
For the best almond flour crust pizza, the choice in flour makes a huge difference. Some brands create crusts that bake up too wet, flimsy, or lacking in flavor. I only use Wholesome Yum Almond Flour for this crust because it creates the best texture and neutral flavor for all my favorite paleo pizza toppings — perfect every time!
Why You Need My Almond Flour Pizza Crust Recipe
- Neutral taste that pairs with your favorite toppings
- Deliciously thin texture
- Just 4 basic ingredients
- 5 minutes prep time
- Naturally grain-free and dairy-free with no yeast or gluten
- Perfect to make on busy weeknights, or freeze for later
Ingredients & Substitutions
Here I explain the best ingredients for my healthier pizza crust recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Almond Flour – The only flour I use for paleo pizza crust! It has a finer grind and a neutral flavor that works well in savory recipes. Cassava flour should be fine to substitute, though the carbs would be much higher. Coconut flour won’t work here, but you can make keto pizza with coconut flour instead if you like.
- Coconut Oil – Use refined coconut oil for a flavorless option, measured solid before gently melting. If you are not strictly dairy-free, you can use ghee or butter instead; I personally prefer these for flavor. I haven’t tried making it with other oils, like olive oil.
- Egg – Use whole, large eggs. I haven’t tried any egg substitutes including flax egg yet — let me know how it goes if you try it.
- Sea Salt – For basic seasoning in this healthy homemade pizza crust. You can also add your favorite dried herbs and spices (such as homemade Italian seasoning mix), if desired.
Need topping ideas?
I have over a dozen combos between my keto pizza and cauliflower pizza posts — visit those to see, as the same toppings can be used on this crust as well. (If you’re making it because it’s a paleo pizza crust, just be sure to skip the cheese.)
How To Make Almond Flour Pizza Crust
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix. Combine almond flour, oil, eggs, and salt in a large mixing bowl or food processor until a dough forms.
- Roll. Roll out the paleo pizza crust into a circle. Prick crust with a fork to prevent bubbling.
TIP: Use two layers of parchment to avoid sticking.
Alternatively, press the almond pizza crust down with your fingers to a uniform thickness. If you find the almond flour dough too sticky for rolling or pressing, you can refrigerate it for a while which will help remedy this problem. Keep the bottom layer of parchment for the baking step so that the crust won’t stick.
- Bake. Transfer crust to a baking sheet or pizza stone and bake until golden brown.
- Top or store. Once the crust is pre-baked, add toppings and bake again until heated. (I added mushrooms, bell peppers, red onion, fresh basil, and a little fresh mozzarella, but skip the cheese for paleo.) Alternatively, leave crust plain and cool completely for storage.
Texture Variations
Paleo pizza crust with almond flour does have some texture differences compared to traditional versions. Use these tips to make it just the way you like.
For Crispy Crust:
This crust naturally comes out pretty crisp, but these tips can help if that’s what you’re going for…
- Roll it out thin. I like to make my almond flour pizza dough about a quarter-inch thick, which gets it pretty crispy. You can make it any thickness you like, but thicker crusts will take longer to cook through and you’ll detect more of the almond flour nutty flavor if you make it thicker.
- Watch closely. Once the crust starts to burn, it progresses quickly.
For Chewy Crust:
I love the simplicity of this paleo pizza recipe, but if you prefer a bit more chew, try adding:
- Xanthan Gum – This wouldn’t be strict paleo, but 1/4 to 1/2 teaspoon of xanthan gum is the easiest addition for a chewy result.
- Gelatin Powder – Mix a tablespoon with a bit of water first, let it bloom, and then use a hand mixer or food processor to incorporate into the dough.
- Tapioca Flour – If you want a paleo pizza but don’t need it to be low carb, you can replace 1/4 to 1/2 of the almond flour with tapioca flour, which will yield a more chewy result.
Serving Ideas
In our house, we like serving our healthy pizza crust with a variety of toppings (plenty of sauce, fresh veggies, and maybe some pepperoni!) with some veggie-packed salads and healthy sides. Here are a few of our favorites.
- Veggie salads – This crust pairs well with creamy cucumber salad, zucchini noodle salad, and cold roast vegetable salad.
- Leafy salads – For a more traditional pairing, try this crust with Italian marinated artichoke salad, chef salad, or spinach bacon salad.
- Sauteed vegetables – While crust bakes, cook up sauteed mushrooms, sauteed broccoli, or pan fried squash.
More Healthy Pizza Recipes
It’s easy to include your favorite pizza flavors into a healthy and satisfying meal! Try these delicious and healthy pizza ideas next time.
Tools I Use For This Recipe
- Rolling Pin – Important for getting this almond flour pizza crust recipe thin and crispy.
- Pizza Pan – If you’re not using a pizza stone, get a basic pan like this one to cook your almond flour paleo pizza crust recipe.
- Pizza Stone and Pizza Peel – If you can get a pizza stone, do it! It will make the grain free pizza crust extra crispy. The pizza peel is to move the pizza on and off the stone.
Almond Flour Pizza Crust
This almond flour pizza crust recipe is thin & crispy! With 4 ingredients, this healthy paleo pizza crust is perfect for your fave toppings.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a pizza pan with parchment paper.
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Mix all the ingredients together until a dough forms (you can use a food processor or just mix well manually).
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Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4 in (.6 cm) thick.
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Bake for 15-20 minutes, until golden.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire recipe
- Finishing touches: To finish making pizza with this crust, top with desired toppings, then return to the oven for 10-15 minutes, until cheese is bubbling and edges are crispy.
- Store: Cool the pre-baked crust completely, wrap tightly, and store in the refrigerator for 3-5 days.
- Reheat: Heat in a 350 degree F oven until golden and any toppings used are warm.
- Freeze: Wrap cooled crust tightly and freeze.
- Ingredient note: Use butter or ghee instead of coconut oil if you are sensitive to the flavor of coconut oil. Refined coconut oil is another option that should be flavorless.
📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Healthy Paleo Almond Flour Pizza Crust Recipe
421 Comments
Kim
1Hi! I make this pizza often and we love it! I actually add garlic powder and a little bit of Italian seasons to the dough to add some flavor. I also use a silicone baking mat instead of parchment paper and it works perfectly. I don’t use a rolling pin either. I get my hands a little wet with cold water and smooth it down that way. But, I am wondering if you’ve ever tried making the dough and putting it in the fridge or freezer for another day? For example, if I want to make a pizza tonight and then I want to make another one tomorrow, I could make two things of dough, wrap one up and store in fridge until I am ready to bake next day? Have you ever tried that?
Maya | Wholesome Yum
0I’m glad you like this recipe, Kim! Thank you for sharing your experience with it. Yes, you can prep the dough and keep it in a ball in the fridge wrapped in plastic wrap. You can also bake the crust in advance and store that in the fridge.
Kathryn
1I’ve made this crust a few times and we really like it! I do 1.5 cups almond flour, 1/2 cup tapioca flour, and 1/2 tsp xanthan gum in the recipe. I also use olive oil instead of the coconut oil, and I add some Italian seasoning. I roll out thin between parchment paper and roll the edges up to be crust. It holds together really well for any toppings we put on.
Sylvia
1This was very good and sturdy. I added some garlic powder, oregano, and basil to the dough. I’m going to make crackers with this recipe since the crust was so sturdy. I really like your recipes, but the ads make it difficult To read the posts. Sometimes I give up because of all the ads.
Wholesome Yum D
0Hi Sylvia, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Madi Lee
0Made this the other night and was very disappointed not what I expected. Texture of crust was not as crispy and overall taste was a little bland. But recipe was easy to follow and well organized.
Wholesome Yum D
0Hi Madi, I’m sorry that you didn’t enjoy this recipe. I just want to confirm that you followed the recipe as written?
Michelle
0I loved it! I cooked mine in a cast iron pan, yes I used parchment paper. I love the crust as it has a little crunch. I also love the fact there are minimal ingredients! I’ll definitely make this again!
Linda Monforte-Ritter
0I can’t use almond flour due to nut allergy of my husband who shares my food during dinner. Maybe because I have to use coconut flour, but anything that makes a dough or crackers mine always has a lot of “dust.” This pizza wasn’t good @ all. Please don’t put it on my menu again. We’re SO enjoying everything else‼️ just not the dough/crackers things-they fall apart
Maya | Wholesome Yum
0Hi Linda, Almond flour and coconut flour are not interchangeable. This recipe definitely will not work with coconut flour. If you want a coconut flour crust, my most popular keto pizza here has an option for coconut flour (be sure to follow the measurements listed for coconut flour, not almond). Hope this helps!
Me
0This recipe was easy, and tasted great. I am not an experienced bread baker and had trouble getting the ball of dough to roll without sliding all over the counter, but eventually secured the parchment paper and rolled it out. I’ll definitely make this again.
Jen
0This just came out of the oven about 15 minutes ago and I was drooling. This was my first ever attempt at nontraditional pizza and I was so excited. On one half I put ricotta, shredded chicken breast, bacon and spinach. The other half I used provolone, fresh mozzarella, onions, mushrooms and green bell peppers. It looked amazing and I was pleasantly pleased at how substantial it was at holding all of the weight of toppings without crumbling or breaking and then….I took a bite. ?My mind couldn’t grasp what I was chewing. The texture was not as it appears to the eye.I had to have a glass of water on standby to get it down without coughing. I followed the recipe exactly and it was like cardboard mixed with a cracker. Luckily the toppings saved the day and I still can eat something for dinner. It’s a good concept but was a failure for me.
Wholesome Yum D
0Hi Jen, I suggest you try my most popular pizza recipe… fathead pizza.
Shamah
0Can someone please tell me about how many grams are in one slice or 1\8 slice? Much appreciated thank you.
Wholesome Yum D
0Hi Samah, To get this info you could slice the crust into eight even pieces and weigh one of those pieces.
Paleo Mom
0I made this per instructions & baked inside my ninja skillet ? worked like a charm! I added Italian seasoning, garlic powder and smoked paprika. I used parchment paper to kinda smash it down into shape in my pan until I got the size I wanted. 10/10! Will be topping with organic marinara, diced red/green pepper, onion, lots of BASIL, and sliced Trader Joe’s jalapeño chicken sausage. P.S my daughter and hubs LOVE IT. It’s perfectly chewy if cooked 3 mins less and a delicious crisp!
Kathleen D
0Tried this tonight. I usually do the fathead dough but wanted to give this a try. We really liked it. I halved the recipe since it is just 2 of us and if there is pizza laying around I will keep eating it. Hard to get used to these tiny portions but at least it tastes good.
Agnes
0I love a thin pizza crust so this recipe is perfect! I appreciate that the ingredients are things I always have readily available in my pantry as well.
cath
0This turned out perfect! Loved the ease of preparation too!
Taylor
0So easy to make and perfectly crispy and delicious! My new favorite paleo pizza crust to make for pizza night!
Kourtney
0Tried this crust tonight and my kids loved adding some homemade spaghetti sauce I made and it was amazing also made another crust with cashew but the ratio of flour to egg is different it was a little runnier so had to add around 1/2 cup more flour.
Jenniffer LaCroix
0Hi, I’m assuming the nutrition is just for the pizza crust? This sounds really good and easy to make.
Wholesome Yum D
0Hi Jennifer, Yes, the nutrition info listed is just for the crust.
Darlene Walberg
0The crust turned out ok. I just do not like almond flour. Can I substitute a different flour? I used Glee instead of coconut oil. The crust was firm and held all my toppings.
April
0We add oregano, garlic powder & parmesan. Covers up the taste of the almond flour.
Wholesome Yum D
0Hi Darlene, Try this keto pizza crust with coconut flour instead, you may find that you like that one more.
Debbie
0I used olive oil instead of coconut oil and used the seasonings garlic powder, onion powder and Italian seasoning as one of the reviewers suggested, doubled the recipe and made 10 balls of dough. Made my own personal pan pizza and it came out SO SO GOOD!!! Thank you !
Yass Queen
0I hate coconut oil in everything so I used butter instead and it was fine.
Susan
0I think this will become my go-to pizza crust. It is so very simple to put together, and it comes out nice and crisp. I used butter in it because my coconut oil had been in the fridge and I couldn’t get any out of the jar. Using this crust means I have to be creative about cooking the pizzas I like to make, which have non-“standard” toppings and generally call for a higher oven temp. But needing to figure out such things is well worth the effort, so I can eat pizza. With this crust I won’t miss any of the recipes I used to like.
Tom Westheimer
0Can I use a silpat silicon sheet instead of parchment paper?
Wholesome Yum M
0Hi Tom, Yes, a Silpat will work great. Just be sure to remove the crust from it before cutting.
Catya
0Even though the pizza has a thin crust, it held all of my toppings so well!! Super crispy and strong. I halved the recipe to make a personal size pizza for lunch and I think I just found a new meal I can rotate around. SO GOOD
Chris K
0Great!!! I like thin crust individual pizza. Works good for me I can get 5 out of this receipe. I just divide up into separate balls and store in my refrigerator. I got my sister hooked on it as well. Thanks again.
Teressa Mitchell-Sears
0I have tried many low carb pizza crust recipes as well as traditional yeast or no yeast dough recipes, fat head dough, cauliflower crust etc. While IMO you can’t beat good ol flour dough and I don’t have a food allergy that prevents me or my husband from eating that, I do need to be carb conscious so have been looking for a next best thing alternative. Well this is it! I added the xanthum gum and 1/2 tsp onion & garlic powder as well as 1tsp Italian seasoning. This was absolutely delicious! My “real” pizza loving husband even agreed. It is the perfect texture, not floppy or soggy and I love that it isn’t cheese loaded. My issue with fat head dough was by the time you make the dough and add the toppings it is way too much cheese for my body. We will definitely be saving this and making it over and over.
Chandra Olivas
0I love this recipe! So easy to make and husband loves it!!
Michelle
0I loved it! I cooked mine in a cast iron pan, yes I used parchment paper. I love the crust as it has a little crunch. I also love the fact there are minimal ingredients! I’ll definitely make this again!
Jose
0This is the best low carb pizza crust recipe I have ever tried. It was simple and the results were delicious. I added some garlic powder to the recipe to further flavor the crust. It was incredible!
beth
0I am wanting to make calzones. how would I do that. Can I put the ingredients in then bake?
Thanks
Beth
Wholesome Yum M
0Hi Beth, Split the dough into two pieces, a bottom and a top crust. Shape the bottom crust and bake before adding any filling. Let the crust cool for a few minutes, then add your topping/filling ingredients. Seal the calzone with the top crust. Be sure to pinch the raw dough into the edges of the crust well, to ensure they don’t burst open during baking. Score the top of your calzone so air can escape and bake until the top crust is golden brown. Feel free to brush the top of the calzone with an egg wash if desired. This should work, but my fathead dough will be easier to work with for a calzone.
Dale Olstinske
0Would this recipe work with egg whites? In need to find something with no cheese or egg yolk.
Wholesome Yum M
0Hi Dale, You will get a different texture without the egg yolks. It may be more difficult to slice.
Nancy
0It’s delicious! I halved the recipe for a lunch personal pizza & used a flaxseed egg. I cooked it in my toaster oven and then put vegan feta, sautéed spinach & tomato. Thanks so much!
Aimee Jo Pion
0Hello! This looks like an exciting recipe to try. Do you think I could substitute olive oil for the butter?
Wholesome Yum D
0Hi Aimee, You could sub olive oil for the coconut oil listed in the ingredients.
Nancy
0I was in the middle of a comment when I lost it so here I go again. If you got the other partial message, disregard. I made this yesterday and mistakenly put twice the amount of mozzarella in the crust. I didn’t discover it until I was checking it at the half way point in the oven. It looked like a huge pool of melted mozzarella. Decided it was too late to stop so I went forward. Added portabella mushrooms, marinara sauce, onions, fresh basil and oregano, mini pepperoni, more mozzarella and parmesan, baked again per the instructions. I was wonderful! I may like it more than the original. Next time, I will for sure add at least 1/2 again the mozzarella to the crust. I’ll have to adjust the nutritional information but it will be worth it. It is so wonderful to have pizza again. Thank you for all you do. Your recipes are great!
Irina
0Tried many gluten free pizza crust recipes in the past few years, but I’ve never been satisfied with the results. Until I stumbled upon this recipe. This is amazing, and super easy to make! I changed it a bit, and added dried basil and oregano, garlic powder, and nutritional yeast, after reading some of the comments. It turned out great, couldn’t be happier with its texture and taste. I can finally stop my search for the perfect GF pizza crust 🙂 Thank you so much!
Elizabeth
0Made it last night. It tasted and felt like Kenetic sand in both our mouth. My husband will eat almost anything, and he only got one slice down. I will not be making this again.
Wholesome Yum M
0Hi Elizabeth, I am sorry this recipe didn’t work out for you. I have several other pizza crust recipes that may suit your needs. Here is a recipe for Cauliflower Pizza Crust, Zucchini Pizza Crust, and Fathead Pizza Crust. Of course, if you prefer to skip the crust entirely, here is a recipe for Crustless Pizza. I hope you find one you love.
J
0Gross. Only taste was almond. Wish I could give it a negative star.
Wholesome Yum M
0Hi J, Sorry this recipe didn’t meet your expectations. I have several other pizza crust recipes that may suit you better. Here is one for Fathead Pizza Crust, and one for Cauliflower Pizza Crust. I hope you find one that you love.
Jascha
0This recipe was so simple and delicious. My fiance and I haven’t been able to have pizza in years as we have allergies with gluten, soy, dairy and brown rice. We both really loved it and it was really quick and easy to make. Thanks for this recipe as we now have a new meal added to our already limited diet. I’m happy we can now enjoy pizza nights together.
Rich Molloy
0Awesome recipe! My first almond crust pizza had mozzarella, pepperoni, jalapeño, and sun dried tomatoes. I cooked it in my Breville toaster oven, at 350 degrees, for 14 minutes (cook time adjusted for toaster oven), and it was cooked perfectly. Next time I will either make a Hawaiian pizza or I’ll substitute extra virgin olive oil for the coconut oil. I like coconut oil, but I love EVOO with most savory foods.
Christy RIddell
0Thanks for the recipe! We are new to keto and were craving pizza. I really enjoyed it and it baked nicely on a pizza stone. Hubby is a little more picky and wanted more flavor. Next time we will add seasoning to the dough.
Jaclyn
0I doubled this recipe and pressed half into a 10″ cast iron pan and the other half into a 12″ cast iron pan. I buttered the pans first to prevent sticking, and they did not stick at all. I usually love a thick crust pizza but in this case, thinner is definitely better! The crust of the 10″ pizza was much too filling for me. Anyway, it was delicious and even my picky husband liked it!
Cheryl
0Adjusted the recipe (eyeballed the salt) and made 4 slices for myself, with toppings: tomato paste, beef pepperoni, bell peppers, diced tomatoes, and shredded cheese. Ended up feeling full just from 2 slices so will save the remainder for dinner. Best part is my blood sugar reading is 5.8 post-meal. Pretty great for pizza! The texture doesn’t feel like actual pizza but it’s pretty close, and the toppings just completed the experience. Will definitely try again and thank you so much for this super easy recipe!
Ty Bryant Evans
0This is the BEST recipe for keto pizza crust hands down! I’ve made cauliflower, fathead, & purchased store bought crust. This beats them all! This will be my go to for pizza for now on! Thank you for sharing…
Oksana Voskresenskaya
0Out of these ingredients, what is the pizza size?
Wholesome Yum M
0Hi Oksana, You can get anywhere between a 10 -12″ pizza from this recipe, depending on how thick you like your crust.
Mary Jordan
0So easy, so GOOD!
Jennifer
0Just made this crust and oh my, I’m hooked and it was so easy to make!! I don’t know why I waited so long but this might turn in to a regular thing and I’m not mad about it!
Janice
0I have tried countless GF, Low Carb and Keto pizza base recipes. This is by far the best ever and I can stop looking now, Thank you so much. I can’t tolerate xanthan gum and it worked fine without it.
Susan
0Really good. My only complaint was that I didn’t make enough!
Wholesome Yum A
0This was wonderful, I prefer it over the fathead crust. I added Italian seasoning and garlic powder, plus the xanthum gum as suggested and used butter instead of coconut oil. I rolled it out thin so it was nice and crispy and we enjoyed the flavor. My 5 yo had 2 slices! Thanks for the great recipe.
Elizabeth
0Another tip for people who want to avoid animal products or tapioca is to try agar agar. It’s what they use in Japan for thickening and it’s very similar to gelatin, but made with seaweed. Next time I make pizza, I’m going to try your recipe (with a teensy bit of agar agar – a very little goes a long way) to see if I can get it chewy. Thanks for sharing your recipe!
Mark
0I just tried this recipe with a few modifications. I added some dried basil and minced garlic and I took the recipe suggestion to use butter instead of coconut oil because I definitely taste coconuts whenever I use it. This is definitely the best Keto friendly pizza crust I’ve made so far. For tracking purposes I input 4 servings vs 8 servings as this recipe only yields enough for a 10 inch pizza and that makes for a very puny slice of pizza for this carb lover.
Sandra
0I’ve just made this for my lunch and it was great and so easy! Thanks for the recipe.
Bonn
0Hi! I am making this for the first time tonight. Wondering if I have to cook the pizza crust first or can I add the sauce and toppings as one would do for a regular pizza? Thanks!
Wholesome Yum M
0Hi Bonn, The crust needs to be baked on it’s own before adding toppings.
April
0Made this for the first time last night. The recipe was super easy and didn’t take long at all. My husband, who’s diabetic and hasn’t eaten pizza in years was pleased. I thought it tasted great, but he commented that the crust needed more flavor, so I may try adding italian seasoning and garlic to the crust next time I make it. Also, it wasn’t as crispy as we would have liked, even baking on a pizza stone, so will try baking a little bit longer and maybe flipping before adding toppings next time. I was afraid of burning it so didn’t want to risk straying too far from the recipe for my first try! Overall, we were very pleased with the results and will definitely make this again.