Almond Flour Pizza Crust (+ Caprese Pizza with Chimichurri Sauce)

Grain-free almond flour pizza crust made with tapioca flour and yeast – crispy on the outside, airy on the inside for all your favorite pizzas!

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe




You guys, this pizza crust brings tears to my eye sockets, it’s just that good.

While I’ve been known to make pizza crust out of collard greens, cauliflower, or just straight-up gluten-free pizza mix, I had never made a crustible with almond flour until now. 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:

  • 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 tastebuds.
  • Contains optimal crispy outside with joyful airy inside
  • Packed with protein for extra nutrient value
  • Won’t make you  beg for belly bloat forgiveness.

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe

As part of our monthly recipe series, Alexis, Arman, Lindsay, Kylie, Sarah, and I are bringing you healthful recipes using almond flour.  Almond flour is my number 1 go-to when it comes to gluten-free baking (or no-baking). While I’ve made all sorts of recipes using almond flour in the past, I wanted to try something I had never made before, and pizza crust instantly came to mind. I remembered seeing Natalie’s Grain-Free Breakfast Pizza on Pinterest (originally adapted from Zen Belly’s NY-Style Paleo Pizza Crust) and knew I had to give the crust recipe a try. I made a few tiny adjustments just to make the recipe a Julia spin, and was pleasantly dumbfounded by the result.

6 Healthy Almond Flour Recipes


Here are the almond flour recipes my cohorts are bringing to the table:

Vegan Mocha Chip Muffins from Hummusapien

Vegan Mocha Chip Muffins + 6 Almond Flour Recipes

Gluten-Free Zucchini Bread from Making Thyme for Health

Gluten-free Zucchini Bread + 6 Almond Flour Recipes

Small Batch Chocolate Chip Cookies from The Lean Green Bean

Small Batch Chocolate Chip Cookies + 6 Almond Flour Recipes

3-Ingredient No-Bake Fudge from The Big Man’s World

Three-Ingrediend No-Bake Fudge (Paleo) + 6 Almond Flour Recipes

Almond Flour Crepes from Imma Eat That

Almond Flour Crepes + 6 Almond Flour Recipes

And now…

Almond Flour Pizza Crust!:

For those of you who are familiar with making pizza dough already, this recipe is a total cinch. For those of you who are new to the pizza dough thing, fret not…I’ve got pictures!

Here’s how it works:

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’ll almost instantly begin smelling the yeast and it smells deeeeelicious! Let that elixir sit for 5 minutes to give the yeasties a chance to procreate.

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe

While the yeast is doing its thing, stir together the almond flour, tapioca flour, and salt.

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe

Whisk the egg, oil, and cider vinegar into the yeast mixture, followed by the flour mixture.

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe

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).

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe

You then pour the dough onto a parchment-lined cookie sheet and spread it evenly. The dough will be suuuupah sticky, unlike regular pizza dough…this is totally normal.

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe



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.

Speaking of pizza toppings….let’s talk about this caprese pizza situation. It’s cuh-pray-say (get it? Like cuh-ray-zay? Caprese? Too much? Moving on).

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe

I used fresh mozarella, super juicy heirloom tomatoes, homemade chimichurri sauce, and a balsamic reduction with a sprinkle of fresh basil. I adapted the chimichurri sauce recipe from the August Cooking Light, and thought it made an excellent addition to the pizza.

You can make this an appetizer pizza or do as I did and stuff yourself silly with it. The mozarella melts into the most delicious stringy goo, and even the heirloom tomatoes become more flavorful after roasting. Like I said:
Caprese pizza! It’s Cuh-Pray-Saaaaay!

Get that almond flour!

Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | #glutenfree #pizza #dinner #recipe

Almond Flour Pizza Crust (+ Caprese Pizza with Chimichurri Sauce)

Course: Main Course
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 1 large pizza
Author: Julia
Almond flour pizza crust recipe adapted from Perry's Plate and Zen Belly


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 almond flour/meal
  • 2-¼ cups tapioca flour
  • 2 teaspoons sea salt

Chimichurri Sauce:

  • 4 cups fresh flat-leaf parsley leaves
  • 2 cups fresh cilantro leaves
  • 1/4 cup white onion finely chopped
  • 4 cloves garlic
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1 teaspoon sea salt

Caprese Pizza Toppings:

  • 8 slices thick fresh mozarella
  • 2 inch large heirloom tomatoes sliced into ¼- thick slices
  • 1/3 cup balsamic vinegar reduced (instructions below)
  • Chimichurri sauce recipe above
  • Fresh basil
  • Salt
  • Black pepper


Prepare the Almond Flour Pizza Crust:

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 500 degrees F and line a large baking sheet with parchment paper. Lightly oil the parchment paper.
  5. 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.
  6. Bake in the preheated oven for 6 to 8 minutes, until firm and golden-brown.

Prepare the Chimichurri Sauce:

  1. 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:

  1. 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:

  1. Reduce the oven temperature to 450 degrees F.
  2. 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.
  3. 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.

Recipe Notes

*Be sure your yeast is gluten-free if you follow a gluten-free diet.

The almond flour pizza crust dough should be very thick. If it's overly dry, you can add a couple tablespoons of water to get it to the consistency you see in the photos. Note that if you bake at sea level, you may need to adjust the liquid amount and the bake time. I bake at 6,000 feet of elevation.


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  1. Jenn @ A Toast to the Good Life

    This looks AH-MAZE-ZING. My goodness. I just want a big ol’ piece right now please! I’ll definitely be giving this recipe a try at home. I just sent it to my husband with the title “Friday night dinner?!?! YES!” 🙂 Thanks for sharing! Can’t wait to test it out! xo

  2. Sam @ PancakeWarriors

    This is pure heaven. I love the flavor combos – chimichurri is the best!! Dave just found out he’s dealing with a serious gluten allergy so this is perfect timing because he loves pizza!

  3. Megan

    Oh my gosh I need to try this! I LOVE making new types of pizza crusts but I’ve never tried using almond flour! Looks so good!

  4. Arman @ thebigmansworld

    Hands down, the BEST homemade pizza dough I’ve seen made without gluten- This is amazing and the toppings are on point- Thanks for the step by step pictures too, definitely giving this a go!

  5. Joanne

    If I had to go GF, pizza dough would definitely be something I miss…so I’m glad you’ve got it alllll figured out!!

  6. Izzy

    Homemade pizza crust is always better than pizza crust from a mix, especially if it is gluten free!! And caprese pizza is always better than regular pizza! This seriously looks so good and makes me want to have pizza night every day of the week!

  7. Monique

    This pizza crust recipe is absolutely awesome!! There’s a pizza we had at a restaurant with olive oil & roasted garlic on the crust and chicken/veggies/cheese as toppings. I wanted to replicate it but use this crust. It was so fabulous!! This crust recipe is a keeper at our house!! It’s so amazing & I continue to rave to family and friends about your blog 🙂

    1. Julia Post author

      Yuuuuhs! I’m so happy to hear it! It really is a unique crust and I love that it doesn’t take any more time than regular pizza dough to prepare. So happy you and your family enjoy it and thanks so much for your sweet words!

    1. Julia Post author

      I like adding Italian seasoning to my pizza crusts. I’d say 2ish teaspoons would work! You can also add a little nutritional yeast for some cheesy flavor as well!

  8. Amber

    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?

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  12. Vanessa

    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!

    1. Julia Post author

      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.

  13. ItalianCypress

    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.

    1. Julia Post author

      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

  14. Tricia

    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??

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