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Everyone 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’ll Love This 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
This section explains how to choose the best ingredients for healthier pizza crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- 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 Paleo Pizza Crust
This section shows how to make almond flour pizza crust, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- 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.
Storage Instructions
- 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.
What To Serve With Healthy Pizza Crust
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 To Make Almond Flour Pizza Crust
- 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.
Healthy Paleo Almond Flour Pizza Crust Recipe
Paleo Almond Flour Pizza Crust (4 Ingredients!)
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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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
- 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.
- 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.
Serving size: 1 slice, or 1/8 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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409 Comments
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.
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!!
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!