Almond Flour Pizza Crust
This vegan almond flour pizza crust is ready in 30 minutes and bakes up perfectly crispy and golden! It’s yeast-free with only 8 ingredients. Use it as a base for all your favorite gluten-free and vegan pizza recipes!
I’m a little obsessed with homemade pizza. I love making the dough from scratch and I’ll never pass up the chance to make it deep-dish in my cast iron skillet! This almond flour pizza crust has been my absolute favourite lately. It’s thin and crispy, the perfect base for a New York-style pizza, with only a fraction of the carbs. I’ve made this easy vegan pizza crust so many times, it’s become a tradition on pizza night. It’s so easy to make and it always turns out great smothered with sauce and loaded up with toppings.
(I love this thin and crispy pizza crust made with almond flour. For another easy pizza base, check out my vegan pizza dough recipe!)
Why This Vegan Pizza Crust Is a Must-Make
Here are all the reasons you’re going to love this vegan, gluten-free pizza crust!
- It ticks all the boxes. This almond flour pizza crust is vegan, gluten-free, yeast-free AND low-carb. I wanted a vegan pizza crust that would cover all the bases, and this recipe delivers. It’s still delicious and crispy, the perfect way to satisfy a pizza craving.
- Only 8 ingredients. I also wanted to keep things simple without any weird add-ins or ingredients. You need just a handful of pantry ingredients to make this pizza and a bag of your favorite almond flour.
- Perfect crust texture. This almond flour pizza has the crispy edges that I love in a pizza crust and holds the toppings beautifully. No flopping around here.
- Quick. From start to finish this crust takes under 30 minutes.
Notes on Ingredients
After countless requests for a gluten-free pizza crust, here it is! These are some quick notes on what you’ll need to make it. Scroll to the recipe card for a printable ingredients list with the full recipe details.
- Almond Flour – Almond flour is not actually milled flour, but rather almonds ground up into a fine powder. I’ve been using Bob’s Red Mill’s Super Fine Almond Flour in EVERYTHING, including this almond flour pizza crust.
- All-Purpose Flour – I wanted this crust to have the crisp, chewy texture of a traditional pizza crust, so I balanced the almond flour with gluten-free all-purpose baking flour. You could also use a gluten-free 1:1 baking flour.
- Egg Replacer – I use Bob’s Red Mill Egg Replacer, but you can also make this crust with a flax egg. I include how to mix both in the recipe card!
- Seasonings – A little sea salt, dried oregano, and garlic powder boost the flavors.
- Nutritional Yeast – Nutritional yeast also helps enhance the flavor in the crust.
- Oil – Olive oil, avocado oil, or another mild-flavored oil.
How to Make an Almond Flour Pizza Crust
This crust is SO easy to make and I’m always blown away by how amazing it bakes up afterward. Follow these short steps:
- Combine the dry ingredients. First, mix your flour with the other dry ingredients. I wanted to zhush up my crust so I added a few Italian seasonings, nutritional yeast, and garlic powder.
- Add the wet ingredients. Next, add in the flax egg, water, and oil. Stir to combine and roll into a disk.
- Bake! Bake it off, add your ingredients, then bake again! That’s it, and your beautiful pizza is done!
Turn This Almond Crust Into a Pizza!
With your almond flour pizza crust ready to go, you can make any kind of pizza you’d like. To make a simple vegan cheese pizza like the one pictured, here’s what to do:
- Par-bake the almond flour crust. Prick the top of the pizza crust and bake at 450ºF for 7-8 minutes.
- Add toppings. Spread the crust with tomato sauce and sprinkle over shredded cheese and chopped kale.
- Bake. Return the finished pizza to the oven and bake for 8-10 minutes. If you’d like, switch the broiler on in the last couple of minutes to get the cheese nice and bubbly.
More Topping Ideas
If you’re looking for some topping inspiration, these are some of my favorite vegan pizza ideas:
How to Store Leftovers
- Refrigerator: Store the baked almond flour pizza airtight in the fridge. Storage times will depend on the toppings you use, but most pizzas last in the fridge for 2-3 days.
- Freezer: I highly recommend freezing the dough ball before baking. Thaw it in the fridge overnight when you need it, and bake it before making and adding the toppings!
- To reheat: Warm your pizza slices in the microwave or the oven.
More Vegan Pizza Recipes
Enjoy friends! If you make this almond flour pizza crust, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Almond Flour Pizza Crust
Ingredients
Pizza Crust
- 1 cup Bob's Red Mill Super Fine Almond Flour, 112g
- ¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 34g
- 1 Bob’s Red Mill Egg Replacer , or 1 flax egg*, see notes
- ½ teaspoon sea salt, 3g
- ½ teaspoon dried oregano, 0.5g
- ½ teaspoon garlic powder, 1.5g
- Additional 2 tablespoons water, there are two in the Egg Replacer, 30g
- 1 tablespoon nutritional yeast, 5g
- 2 tablespoons oil, 27g
Pizza Toppings (Optional and Up to You)
- ⅓ cup tomato sauce, 80g
- 1 cup vegan cheese shreds, or homemade vegan mozzarella, 200g
Instructions
- Preheat oven to 450ºF/230ºC.
- In a bowl, mix the Bob’s Red Mill Almond Flour, Bob’s Red Mill all purpose flour, flax meal, sea salt, dried oregano and garlic powder. Add in the water and oil and stir to combine until a dough is formed. Knead for about two minutes then turn out into a bowl into a baking sheet lined with a silicone mat or a greased parchment paper.
- Press out the ball into a round crust shape about 10 inches diameter, even all around. Prick with a fork so it doesn’t rise during the first bake. Bake the crust for 7-8 minutes in the oven. Remove and let cool slightly.
- Top the pizza with your favourite toppings. I like a simple crispy kale pizza with the above pizza toppings. Add the tomato sauce, then the cheese, then the chopped kale. They can overlap the edges of the crust if you’d like, or you can leave it bare for a solid crust edge.
- Place in the oven and bake for 8-10 minutes, watching after 8 minutes to see that the crust doesn’t burn or only browns slightly. You can broil for a minute so the cheese is bubbly.
- Remove, slice into 8 slices, let cool slightly, and enjoy!
Notes
- The Bob’s Red Mill Egg Replacer works perfectly to bind this crust. Make it with 1 tablespoon Egg replacer powder and 2 tablespoons water according to the directions on the package.
- If you don’t have an egg replacer, swap this for a flax egg instead. A flax egg is 1 tablespoon flax meal, 3 tablespoons water, mixed and set up in the fridge for 15 minutes. When you’re using a flax egg, lower the additional 2 tablespoons of water to 1 tablespoon to balance it out. I have tested both and the egg replacer comes out on top each time.
- The calories are for the pizza crust alone since we may likely use different vegan cheeses and toppings.
- I also used Bob’s Red Mill for my nutritional yeast.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Is there an alternative option for the nutritional yeast?
Hi Glenn,
It’s for flavour (it’s inactive yeast)! So you can use vegan parm instead.
Can you make the dough earlier in the day and keep it in the fridge?
Hi Tawny,
Yes you can!
This was a great crust! We will definitely make it again.