Almond Flour Pizza Crust

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!

There’s no need for a pizza pan or rolling pin. All you need is some ingredients, a mixing bowl, and a large rimmed baking sheet.

Why You’ll Love This Recipe

• Grain-free, gluten-free, paleo friendly.
• Requires no more time or effort than traditional dough that’s 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.

Let’s discuss the simple ingredients for our gluten-free pizza crust! Most grocery stores now carry everything you need.

Ingredients for Almond Flour Pizza Crust:

Finely Ground Almond Flour: Taking the place of regular all-purpose flour, we make a grain-free pizza dough using almond flour. It generates a light and airy texture and also adds plant-based protein, healthy fat, and fiber to the crust.

Tapioca Flour: In addition to almond flour, we need some starchy tapioca flour to end up with the perfect texture. The combination of these two flours make a delicious healthy pizza crust recipe!

Active Dry Yeast: In order to achieve a bread-like taste and texture, we need to use yeast. 

Coconut Sugar: The yeast needs sugar or carbohydrate to feed on in order to survive, so I add some coconut sugar. Regular cane sugar works too.

Egg: One egg acts as a binding agent to help keep the ingredients held together nicely.

Olive Oil: Generates a moist crumb for a lovely texture.

Apple Cider Vinegar: Adds the slightest tangy flavor to enhance the dough flavor.

Sea Salt: Big flavor enhancer! Salt makes everything taste better and more robust.

Recipe Customizations:

• Swap the tapioca flour out for arrowroot starch or gluten-free all-purpose flour.
• Add 1 teaspoon of garlic powder and 2 teaspoons of Italian seasoning to the pizza dough for added flavor.

How to Make Almond Flour Pizza Crust:

Add the yeast and coconut sugar (or honey or maple syrup) to a large mixing bowl, and mix with warm water. Be sure the water is between 95 and 115 degrees F for the right temperature to activate the yeast.

You will almost instantly begin smelling the yeast and it smells delicious! Let that elixir sit for 5 minutes to give the yeast a chance to procreate.

While the yeast is doing its thing, stir together the almond flour, tapioca flour, and salt (dry ingredients) in a separate bowl.

Whisk the egg, oil, and cider vinegar into the yeast mixture until the wet ingredients are combined. Mix in the flour mixture.

Stir it all together for 30 seconds to a minute (really get in there!) until a thick and sticky dough forms.

Place the bowl in a warm spot and allow it to ferment and rise for 60 to 90 minutes. Mine takes 60 minutes to double in size. 

When you’re ready to bake, preheat the oven to 500 degrees F. Line a large baking sheet with a sheet of parchment paper. 

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 normal.

Bake crust for 7-8 minutes, until golden brown on top and the edges of the crust. Once the crust has finished pre-baking, lower the oven temperature to 400 degrees F.

Load up the partially baked crust with your choice of toppings, and and bake pizza until the cheese has melted and is turning golden brown, about 10-12 minutes.

Transfer the pizza to a large cutting board and use a pizza cutter to cut individual slices. Enjoy!

Store leftovers in an airtight container in the refrigerator for up to 1 week. Enjoy leftover pizza the next day for breakfast, heated up in the oven or air fryer to keep the crust crispy.

Recipe Tips:

1. The dough does rise, so keep this in mind when choosing the size of your baking sheet or your crust thickness. 
2. For dairy-free pizza, use dairy-free cheese. 

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 Topping Ideas:

Turn this almond flour pizza crust into your favorite pizza!

I used fresh mozzarella cheese, super juicy heirloom tomatoes, homemade chimichurri sauce, and a balsamic reduction with a sprinkle of fresh basil.

You can also go with your favorite pizza sauce, like marinara sauce, pesto sauce, or any other favorite sauce. Add your favorite pizza toppings like mozzarella cheese, parmesan cheese, pepperoni, sausage, olives, bell peppers, spinach, prosciutto, chicken, sun-dried tomatoes, etc.

Frequently Asked Questions:

The next time you’re craving a slice of pizza, whip up this homemade pizza crust with your favorite toppings!

If you follow a gluten-free diet, I truly believe this easy recipe is the next best thing alternative to frozen pizza. 

Almond Flour Pizza Crust

4.90 from 29 votes

By Julia

Prep: 1 hour hr 30 minutes mins

Cook: 15 minutes mins

Total: 1 hour hr 45 minutes mins

Servings: 1 large pizza crust

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Almond flour Pizza Crust is a delicious grain-free alternative to regular pizza crust. Top it with your favorite pizza toppings for a real wild ride!

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Ingredients 

1x2x3x

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:

• ▢ 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 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.

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.

Nutrition

Serving: 1of 8, Calories: 333kcal, Carbohydrates: 38g, Protein: 11g, Fat: 15g, Fiber: 1g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

I originally shared this recipe on July 30, 2015. On January 8, 2026, I updated the recipe with new photos, new tips, an FAQ section, ingredient information, and more detailed info on how to make the recipe.