Easy Vegan Almond Flour Pizza Crust (Gluten Free & Low Carb)
This Easy Vegan Almond Flour Pizza Crust is done in 30 minutes, and has the perfect crust texture! It’s gluten free, uses only 8 ingredients, is yeast free and incredibly easy to make! It also has only 5 net grams of carbs per slice!
Almond flour crust vegan
Let me tell you a story about a girl (woman? Millennial?) who is obsessed with homemade pizza. She loves making the dough from scratch and enjoys making it deep dish in her cast iron. She devours the pizza with her guy (man/millenial) and they live happily ever after. The end.
Homemade Pizza and our household go hand in hand. I’ve made homemade pizza so many times it became a bit of a tradition. I have an on hand quick rise dough (I need to share this with you), I would bake it off in my oven, and then we would enjoy Friday night homemade pizza. And Saturday morning for breakfast, of course.
That being said, I wanted a pizza that fit a lower carb way of eating. It’s something you’ve all requested and plus I don’t have a gluten free pizza crust on the blog! I wanted a pizza that was still delicious, and still gave me that pizza feeling. That pizza friends, is this Almond Flour Pizza Crust.
This Almond Flour Pizza Crust is absolutely delicious. It has that crisp at the edge that I love in a pizza crust, and holds the pizza beautifully. No flopping around here. It’s low carb, yeast free, and is done in a jiffy. From start to finish this crust takes under 30 minutes. Plus, it has 5g of net carbs per slice!
Armed with my favourite gluten free brand, Bob’s Red Mill, I got to making this crust.
I’ve been using Bob’s Red Mill’s Super Fine Almond Flour in EVERYTHING since incorporating more low carb foods in my diet and it seemed like the perfect choice here too. I’m talking, I’ve gone through bags of this almond flour since beginning because it is so perfect. I can honestly and easily say that my abundance of Bob’s Red Mill products has made this journey so much easier. I wanted this crust however to still have the perfect structure of a pizza crust, so I balanced the almond flour with Bob’s Red Mill All Purpose Baking Flour. P.S. you could easily swap Bob’s Red Mill Gluten Free 1-1 Baking Flour here too!
How to make almond flour pizza crust
This crust is so easy to make it’s insane. First, mix together your flours and your dry ingredients. I wanted to zhush up my crust so I added in the same seasonings I add into my regular pizza crust, usually Italian seasonings, nutritional yeast and garlic powder. Then add in the flax meal, water and oil. Stir to combine and roll into a disk. Bake it off, add your ingredients, then bake again! That’s it and your beautiful pizza is done! Enjoy friends!
Can I freeze this almond flour pizza crust?
Yes you can! I highly recommend freezing the dough ball before baking. Then you can thaw it in the fridge overnight when you need it, and bake it before making and adding the toppings!
Easy Vegan Almond Flour Pizza Crust (Gluten Free)
This Easy Vegan Almond Flour Pizza Crust is done in 30 minutes, and has the perfect crust texture! It's gluten free, uses only 8 ingredients, is yeast free and incredibly easy to make!
Ingredients
Pizza Crust
- 1 cup 112g Bob's Red Mill's Super Fine Almond Flour
- ¼ cup 34g Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 1 Bob’s Red Mill Egg Replacer* or 1 flax egg, see notes
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- Additional 2 tablespoons water, there are two in the Egg Replacer
- 1 tablespoon nutritional yeast
- 2 tablespoons oil
Pizza Toppings (Optional and Up to You)
- 1/3 cup tomato sauce
- 1 cup vegan cheese shreds or homemade vegan mozzarella
Instructions
- Preheat oven to 450 F/230 C.
- 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 here at binding this crust. You make it 1 tablespoon Egg replacer powder and 2 tablespoons water according to the directions on the package.
I also use Bob’s Red Mill for my nutritional yeast!
If you don’t have you can 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. if using this, 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 is for the pizza crust alone since it is likely we may use different vegan cheeses and toppings. When I added up the vegan cheese I used, the tomato sauce
Calories: 128kcal, Carbohydrates: 7.1g, Protein: 3.7g, Fat: 10.5g, Sodium: 178.4mg, Fiber: 2.1g, Sugar: 0.6g
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.
ahah! Finally. I have kids coming this weekend. I can fool them with this, I bet. It looks like a great recipe from my experiences and I can use dairy on part of it for them and some of my non dairy cheese for me! Thank you!
Awesome! We’re so happy! We hope that you and the kids enjoy! Thank you for reading!
Does this dough need time to rise before baking? Thanks!
HI Jennifer! Since there is no baker’s yeast in this recipe, it doesn’t need time to rise. But allowing your dough to rest for a bit allows the ingredients sometime to meld together. I hope this helps! Thank you so much for reading!!
I see Flax meal listed in the instructions but not in the ingredients. How much do you use?
Hi Cathie,
Thanks for pointing that out! It’s one Bob’s Red Mill Egg Replacer or one flax egg. The dimensions are in the notes as follows:
If you don’t have you can 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. if using this, 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.
Hope that helps!
Can I substitute a real egg for the flax egg? Thank you!
Hi Mary we haven’t tested that so we’re not sure. Thank you so much for reading though. We hope you have a wonderful day.
This is hands down THE best low carb pizza crust I’ve made. I’ve had some success with low carb or vegan, but I have not had success with low carb and vegan. I am so impressed!! It tastes so good and holds up very well. Most other crusts I’ve tried at home fall apart and the pizza needs to be eaten with a fork and knife. I tried this with your garlicky kale pizza toppings and it was so yummy!
This pizza dough turned out perfect! I fooled my dad for sure! I subbed the oil with homemade chili oil and added hatch chili powder, ghost pepper flakes, and black pepper. I also doubled or tripled the garlic powder and Italian seasoning because my dad loves his food SUPER spicy! I wouldn’t recommend my spice level to anyone so this base recipe is perfect for use mere mortals.
This almond flour pizza crust is irresistible! Making this for the fifth time, I am sure it won’t be the last. It always turns out great! Thank you for this. 🙂
Just wanted to add that I use the flax egg because I did not have any egg replacer the first time I made it. I’ve just continued to use the flax egg. It tastes great!
Toni, both of your comments are great news. Not only are you a repeat consumer, you also use the flax egg. That’s what I was looking for, almond flour, repeat user, flax egg. Thank you for commenting, Toni.
Thank you so much Toni. We’re happy that you’re happy with it.
Love this recipe! It’s so tasty (sometimes I even munch on it plain) and quick to put together, thank you!!!
Thanks so much Victoria! We’re so happy that you’re happy.
Delicious! I was really impressed by the flavor and it made a great substitute to normal thin crust pizza.
Thanks so much Natalie! We’re so happy that you like it!
Delicious! This flavorful crust makes me feel like I’m not missing out at all when my family is having regular high-carb pizza. The first time I followed the instructions exactly but my crust browned too much, so the second time I did the pre-bake at 450F for 7 minutes and then after topping I baked it for about 12 minutes at 400F and it was perfect. I used a flax egg both times. Use the recommended Bob’s Red Mill GF all purpose flour if you can—it tastes amazing in this recipe.