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!
I have three words for you:
You guys, this pizza crust brings tears to my eye sockets, it’s just that good.
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 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 suuuupah 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.
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 mozarella, 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 mozarella melts into the most delicious stringy goo, and even the heirloom tomatoes become more flavorful after roasting. Like I said: tears.to.eyes.
Caprese pizza! It’s Cuh-Pray-Saaaaay!
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 @TheRoastedRoot on Instagram!
Get that almond flour pizza crust!
Almond Flour Pizza Crust (+ Caprese Pizza with Chimichurri Sauce)Print
Almond Flour Pizza Crust
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
- Black pepper
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.
*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.