Almond Flour Pizza Crust

4.80 from 5 votes

This almond flour pizza crust is crispy on the outside, soft and pillow-y on the inside, and easily carries whatever toppings you want to give it. If you're craving homemade pizza without all the carbs, this is it! This pizza crust is vegan, grain-free (paleo), and oil-free.

Prep Time10

Cook Time25

Servings: slices

Calories: 74kcal

Ingredients

1/2 cup coconut flour
1/4 cup almond flour , finely ground*
3 Tbsp. psyllium husks , whole
2 tsp. baking powder **
1 Tbsp. olive oil (optional)
1 cup warm water
salt , to taste

US Customary - Metric

Instructions

Prepare the dough (baking powder version). Add the coconut flour, almond flour, psyllium, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time. If the dough is too sticky, add more psyllium, 1/2 tsp./2.5 g at a time. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a soft, elastic dough. Set aside for 10 minutes.
Prepare the dough (yeast version). Add the yeast and water into a medium bowl. Stir and set aside until the yeast is completely dissolved, 1-2 minutes. Once activated, add the coconut flour, almond flour, psyllium, olive oil, and salt into the bowl with the yeast, and stir to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time. If the dough is too sticky, add more psyllium, 1/2 tsp./2.5 g at a time. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a soft, elastic dough. Set aside for 10 minutes.
Roll out the dough. Place the dough between two pieces of parchment paper (not wax paper!) and press the ball with the palm of your hand to flatten it out a little bit. Using a rolling pin, roll out the dough as thinly as you like. Don't press much on the roller pin to keep a decent dough thickness and keep some air in the dough. The thinner you roll out the dough, the crispier it will get.
Shape the borders. Using your fingers, gently shape the pizza border. The border will slightly puff up in the oven, but not as much as a classic pizza crust.
Bake the pizza crust. Slide the bottom piece of parchment paper with the pizza crust onto a pizza stone or a baking sheet. Bake the pizza crust at 425°F/220°C until dry to the touch and beginning to turn golden, about 15 minutes,
Serve. When you're ready to serve the pizza, add your desired toppings, and bake at until the crust is golden, 10 minutes.
Store. Pre-baked pizza crust keeps well in an airtight container in the refrigerator for 4-5 days. For longer term storage, freeze in an airtight container for up to 1 month.

Notes

*The finer the almond flour, the softer the pizza crust will be.
**You can substitute the baking powder for 2 tsp. active dry yeast. You do not need any sugar to activate the yeast. A pinch of sugar will make yeast bubble up, thus proving that the yeast is still active and hasn’t expired. However, it doesn’t actually help the rising of the crust.
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
***Nutrition information is calculated without optional ingredients.

Nutrition