If you’re looking for a gluten free and low-carb pizza crust, you’ve found it! This almond flour pizza crust is quick, easy, and the perfect way to mix up your next pizza night.
Almond flour is a high protein, gluten free substitute for wheat flour. You can make your own almond flour at home, but you may not be able to get it as finely ground as you can find in the store. We’ve used Anthony’s brand and Kirkland brand with success.
Whether you’re gluten free and craving pizza or you’re just looking for a new recipe to try, this one is definitely worth trying!
What to expect with this almond flour pizza crust
This almond flour pizza crust isn’t going to be identical to a wheat (or einkorn) pizza crust, but it’s delicious all the same. Here’s what to expect from this crust:
- A little crispy, but not dry
- Flavor that most wheat pizza crusts are lacking
- High in protein and low in carbs
- Gluten-free, grain-free, dairy-free
How to make almond flour pizza crust
First, preheat the oven to 400 (F). Then, mix all the ingredients in a bowl.
Next you’ll need to decide how you’re going to cook your pizza. I’ll go over two different methods below.RELATED: Almond Flour Thin Mints
Almond Flour Pizza Crust in Cast Iron
My favorite way to make this pizza crust is in a cast iron pan. This recipe will make enough dough to fit in a large cast iron pan. The one we use is about 12″ diameter across the top, and about 10″ diameter across the bottom.
Once the dough is mixed, just press it down into the bottom of your cast iron pan. You can do this with a rubber spatula or with your fingers. As you can see from the picture, I chose to use my fingers. If your kids are helping, they’ll love this part.
Bake the crust for 10-15 minutes, or until the edges are slightly brown.
Note: Be careful with the cast iron when pulling it out from the oven. It’ll be HOT!
Almond Flour Pizza Crust on Parchment Paper and Sheet Pan
If you’d rather use a baking sheet and parchment paper, you can! This recipe is pretty flexible.
Once the dough is mixed, it’s time to roll it out. Dump it out onto parchment paper and cover it with another piece of parchment paper. Use a rolling pin to roll it out do your desired thickness and size. If you want a really thin crust, consider splitting it into two pizzas and use two baking sheets.
Bake the crust for about 10-15 minutes, until the edges are slightly brown.
Time for toppings
Once the crust is cooked, it’s time for the sauce. We’re big fans of red sauce on pizza. And we like a lot of sauce. If you want a delicious and simple pizza sauce, try this one.
Next put your toppings on. If you’re looking for some topping inspiration, here are some of our favorites:
- pepperoni and pineapple (it might sound strange, but it’s a delicious spicy, sweet combo)
- mushrooms, zucchini, sausage and roasted garlic
- roasted garlic (before the pizza cooks) and fresh basil (after the pizza is cooked)
Now that you’ve got your toppings on, bake the pizza in the oven for 5-10 minutes, or until the cheese is melted.
Tip: I like to cook any veggie toppings before putting them on my pizza. This prevents the vegetables from getting your pizza soggy (ick!).
And there you have it! Delicious homemade, gluten-free pizza! I hope you enjoy your pizza night!
If you’re looking for a delicious side to go with your pizza, consider making these Oven Roasted Honey Mustard Brussels Sprouts. And for dessert? Whip up this 3 Ingredient Chocolate Avocado Pudding in minutes.
Almond Flour Pizza Crust
This quick and easy gluten free pizza crust is made with almond flour. It can be made in a cast iron skillet or on a baking sheet.
- 2 1/2 cups almond flour
- 2 large eggs
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 Tbsp olive oil
Preheat oven to 400°F
Mix all ingredients in a mixing bowl.
Roll out the dough onto a baking sheet with parchment, or press it into a large cast iron skillet.
Bake for 10-15 minutes, or until the edge are golden brown.
Add the sauce, cheese, and toppings.
Bake for another 5-10 minutes, or until the cheese has melted.
* Be careful with a cast iron skillet when you take it out of the oven. It'll be hot!
* I like to cook my toppings before putting them on the pizza, to avoid a soggy pizza.
About the Author:Megan is a wife to a loving husband, a mom to two sweet little girls, and a lover of food (especially chocolate). When she’s not cooking you can find her outside on the farm or chasing giggling girls around the house.
Follow her blog to learn more about delicious recipes, time saving tips, and information about the benefits of cooking from scratch.
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