Finding a satisfying pizza crust that fits a low carb lifestyle while remaining low in wellness points can often feel like an impossible challenge. Most store-bought alternative crusts are packed with hidden starches that drive up the carbohydrate count or turn out completely soggy.
Giving up Friday movie night pizza or a comforting slice of cheesy goodness is a sacrifice nobody wants to make. Fortunately, you do not have to banish pizza from your kitchen to stay completely on track with your health goals. This Low Carb Almond Flour Pizza Crust changes everything by delivering a tender, golden base that holds up beautifully to all your favorite heavy toppings without the carb overload or high point burden.
Crafted with simple, grain-free ingredients, this scratch-made dough rolls out easily and bakes up into a delightfully crisp crust. It is a true game-changer for anyone who wants to enjoy an authentic pizza experience while keeping their daily tracking values perfectly in check.
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Why This Works
- Remarkably Low Carbohydrate Profile: Utilizing premium nut flour instead of standard white flour keeps the glycemic impact low and fits flawlessly into a low carb routine.
- Sturdy and Holdable Base: This unique blend ensures the crust stays firm enough to hold with your hands, avoiding the floppy texture common in cauliflower crusts.
- Incredibly Fast Kitchen Prep: There is absolutely no yeast activation or dough rising time required, meaning you can go from raw ingredients to a hot oven in under ten minutes.
- Naturally Gluten Free Base: The foundational ingredients are inherently grain-free, making this a safe option for anyone managing gluten sensitivities.
Ingredients Needed for Low Carb Pizza Crust
- 1 large Egg (Whole) - Eggs function as the primary binding agent, holding the almond flour together and helping the crust brown beautifully in the oven.
- ¼ cup Tap Water - A small splash of warm water helps activate the psyllium husk, transforming the mixture into a smooth, easily workable dough ball.
- 1 tablespoon Extra Virgin Olive Oil
- 1 ½ cups Blanched Almond Flour - Super-fine, blanched almond flour provides a rich, buttery foundation that keeps the crust tender while offering a healthy dose of dietary fiber and protein.
- ½ cup Parmesan Cheese (Grated)
- ½ teaspoon Baking Powder
Substitution Tips
Are you looking for a more suitable recipe to fit your diet, try these pizza crust recipes!
- We love pizza crust recipes on this page.
- Low Carb or Keto: Check out Fat Head Pizza Crust
- Carnivore: Carnivore Pizza Crust
- Weight Watchers: 2 Ingredient Dough (3 Ways!)
- or Chicken Crust Ceasar Salad pizza.
How to Make Low Carb Pizza Crust
Step 1 Whisk together the egg, water, and olive oil in a small bowl. Set aside.
Step 2 Combine the dry ingredients: almond flour, parmesan cheese, and baking powder. Slowly incorporate the first bowl of ingredients into the dry ingredients.
Step 3 Grease two sheets of parchment. Use the parchment paper to help you roll the dough out because it can be a little sticky. Place the dough between two sheets of parchment paper and roll it out into a circular shape with a rolling pin. Take the top parchment paper off and lift the bottom parchment paper off onto a sheet pan.
Bake at 375°F for 20-25 minutes until golden and crisp around the edges. Allow to cool about 20 minutes to form a crunchy crust. Top with toppings and place back in the oven or broiler for a few minutes to cook the toppings. Makes 8 slices.
Pro Tips for Almond Flour Pizza Crust
- To guarantee the ultimate crispy texture, always par-bake the crust completely before adding any sauce or cheese.
- If you spread wet toppings onto the raw dough, the center will trap steam and become incredibly soggy. Additionally, use a light hand with your pizza sauce.
- Spreading a very thin layer of sauce keeps the base perfectly crisp and prevents the heavy toppings from sliding off when you take your first bite.
Storage
If you want to meal prep, you can par-bake the almond flour crust, let it cool completely, and wrap it tightly in plastic wrap. Store it in the refrigerator for up to four days or freeze it for up to three months. When pizza night arrives, simply add your favorite toppings directly to the chilled or thawed crust and bake at 400 degrees for eight minutes until the cheese melts.
Serving Suggestions
This versatile crust acts as the perfect canvas for a classic margherita style pizza topped with light mozzarella, sliced tomatoes, and fresh basil leaves. Spread some of this Basic Marinara Sauce Recipe on top of the crust.
For a high-volume protein boost, load it up with shredded chicken breast, red onion slices, and a drizzle of low-point barbecue sauce.
Pair a couple of slices with a crisp side salad tossed in a light vinaigrette for a complete
Recommended Tools to Make This Recipe
12 Inch pizza pan - is sturdy and commercial grade; designed to distribute heat evenly for the perfect crispy pizza crust
Recipe Tips and FAQS
No, coconut flour absorbs significantly more moisture than almond flour, and swapping them directly will make your dough completely dry and crumbly.
This usually happens if the psyllium husk has not fully absorbed the liquid. Let the dough rest undisturbed on the counter for three minutes to allow it to firm up completely.
If you tried this Low Carb Almond Flour Pizza Crust orany other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Low Carb Almond Flour Pizza Crust
- Prep Time: 8 min
- Cook Time: 20 min
- Total Time: 28 min
- Yield: 1 crust (8 slices) 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
Low carb pizza crust, can it be true?! And guess what? It isn't made with stinkin cauliflower! Hooray! All you do is mix all the ingredients and spread out the dough onto a baking sheet.
Ingredients
- 1 large Egg (Whole)
- ¼ cup Tap Water
- 1 tbsp Extra Virgin Olive Oil
- 1 ½ cups Blanched Almond Flour
- ½ cup Parmesan Cheese (Grated)
- ½ tsp Baking Powder
Optional add-ins:
- ½ tsp of garlic powder
- ¼ tsp of crushed red pepper flakes
Instructions
- Whisk together the egg, water, and olive oil in a small bowl. Set aside.
- Combine the dry ingredients: almond flour, parmesan cheese, and baking powder. Slowly incorporate the first bowl of ingredients into the dry ingredients.
- Grease two sheets of parchment. Use the parchment paper to help you roll the dough out because it can be a little sticky. Place the dough between two sheets of parchment paper and roll it out into a circular shape with a rolling pin. Take the top parchment paper off and lift the bottom parchment paper off onto a sheet pan.
- Bake at 375°F for 20-25 minutes until golden and crisp around the edges. Allow to cool about 20 minutes to form a crunchy crust. Top with toppings and place back in the oven or broiler for a few minutes to cook the toppings. Makes 8 slices.
Notes
Recipe slighlty adapted from Atkins
SmartPoints: 5 per slice
PointsPlus: 5 per slice
Nutrition
- Serving Size: 1 slice
- Calories: 171
- Sugar: .85
- Fat: 14.6
- Saturated Fat: 2.25
- Carbohydrates: 4.8
- Fiber: 2.2
- Protein: 7.69
Deborah Lorraine says
This was good!! I added italian seasoning to the crust, too. The 1X amounts filled my baking sheet with silicon mat. I didnt try to pick it up, i loaded it with so many toppings, but i think I could have. It seemed sturdy enough.
Jayleen says
Really easy and tasty recipe to follow.
Jenna says
8
Nan says
how many slices does this make?
Shelly says
It is a really tasty crust. I added Italian seasoning to the crust. Thank you for the low carb option. Yummy!