Almond Flour Pizza Crust: thin, crispy + gluten-free

Whenever I talk to someone about being gluten-free, whether they themselves have given up gluten or they’re asking me about my gluten-free journey, pizza almost always comes up.

“Don’t you miss pizza?”

Well, yes. Of course I do! I miss that chewy, crusty, doughy pizza that I used to enjoy. You know, the kind with perfectly browned edges, and those little burnt, crispy air bubbles? My mouth is watering just thinking about it.

Sadly, that particular kind of pizza is part of my past. But that doesn’t mean I still can’t enjoy a tasty slice of pizza from time to time!

Over the years I’ve had my fair share of restaurant pizza. While I love that I can actually find pizza when I’m out, it never lives up to the hype. I’ve found that if I’m craving gluten-free pizza, it’s a tastier bet to just make it at home.

And it’s surprisingly easy, too.

We have a few options when you’re considering making a gluten-free pizza at home. First is our Gluten-Free Pizza Mix. It’s awesome and tastes absolutely amazing. Next up is our yeasted gluten-free pizza crust recipe, which is equally delicious; it just takes a bit more time.

And finally, we have today’s brand new recipe – Almond Flour Pizza Crust!

almond-flour-pizza-crust-6This almond-based crust uses our blanched almond flour and a touch of coconut flour, and it’s SO good! What’s even better is that this pizza is yeast-free; we save some time in the kitchen, and it’s perfect for those with yeast sensitivities.

Oh, and this pizza is also super-duper healthy. It’s loaded with healthy fats from the almond and coconut flours; is low-carb, and fairly high in protein. Kind of perfect for those of us trying to eat healthier in the New Year (ahem… me!).

Now before we dive into the recipe, I just want to tell you a little bit about it. This isn’t the traditional doughy crust that you might be imagining, but it’s every bit as tasty. It’s a thin crust, ultra crispy, and holds up well to all kinds of toppings.

Today we’re taking it easy and just using sauce and cheese, but have some fun with your own favorites! Top it to your heart’s content and enjoy the wonderfulness of gluten-free pizza.

Begin by preheating your oven to 350°F.

almond-flour-pizza-crust-collage6In a large mixing bowl, whisk together the following:

2 1/4 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 teaspoon Italian Pesto Bread Dipping Blend or Italian herbs (optional)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

almond-flour-pizza-crust-recipeIn a separate mixing bowl (or measuring cup), add:

3 large eggs
2 tablespoons olive oil

Beat together until frothy and fully combined.

almond-flour-pizza-crust-recipeAdd the liquid ingredients to the dry ingredients and mix together until dough forms.


Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough 1/4″ thick. Remove the top piece of parchment paper and slide the crust onto a rimmed baking sheet.

Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown.

almond-flour-pizza-crust-recipeTop the partially baked crust with pizza sauce and cheese, and return it to the oven. Bake it for another 12 to 15 minutes, until the cheese has melted and the edges are lightly browned.

If you’re using other toppings, you’ll want to place them on top here as well before your second baking. Layer the sauce on the bottom, followed by the cheese and then the toppings. And if you want your cheese to be nice and browned, just broil the pizza for a few minutes once it’s finished  it’s second bake (but watch it carefully so it doesn’t burn!).

grain-free-pizza-crust-recipeLet the pizza cool for a few minutes (2 to 3 should be fine), and slice it with a pizza cutter.

grain-free-almond-flour-pizza-crust-recipeTop with just a sprinkle of grated cheese. Enjoy!!

almond-flour-pizza-crust-7And now, we’d love you to give this pizza your own spin!

Please bake, taste, and review our Almond Flour Pizza Crust recipe.

Alyssa Rimmer

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...


  1. waikikirie

    Hi Alyssa……I was wondering, could this dough be frozen? And if so, at what stage. I am a long time baker but am now dipping my toe into GF. My adult niece was just diagnosed with severe Celiac disease and I am trying to help her out with some recipes. I LOVE KA’s now or later pizza crust which I par-bake, wrap well and put into the freezer. I was hoping to do it with this. Also, how may servings are in this dough? Thanks a lot!………

    1. Alyssa Rimmer, post author

      Hi there! Thanks for the note – love that you’re dipping your toes in the GF water 🙂 I personally haven’t tried freezing this dough, but I’d say it would be best to do it after you bake it for the first time. I’d par-bake for the initial 15 mins and then wrap it up and stick it in the freezer. This serves about one 12″ pizza so enough for at least 3 – 4 people. Hope that helps! Let us know how it goes. – Alyssa

    2. waikikirie

      Thanks for the response. Will turn it into 3 or 4 individual ones so she has a quick and easy dinner. Looking forward to more of your posts

  2. Hale Alpern

    Both my wife and I are 83. I bake occasionally and would like private lessons in our apartment.
    Can you recommend anyone in NYC who does this? We are interested in all types of baking, breads, muffins/scones, cookies & pies if possible.
    Hale ALPERN

    My email address above.

    1. The Baker's Hotline

      Maybe some of our NYC readers will have a name for you, Hale. Are you looking for a gluten-free baker? Barb@KAF

    1. The Baker's Hotline

      Sorry Amy, we don’t have this information available. We hope to have it in the future! Jon@KAF

  3. Stef T

    Made this tonight and it was amazing! Even my picky boyfriend loved it. Instead of sauce, we drizzled pesto and olive oil on it.

  4. Danielle Roberts

    Not understanding why the nutritional Info is not mentioned. This is essential for many of us on certain diets. We want to know what we are putting into our bodies.

    1. The Baker's Hotline

      We apologize for any frustration that the lack of nutritional information may cause. Some of our recipes, including some gluten-free, do include nutrition information that is listed at the bottom of the recipe. We do appreciate your feedback, and please know that this is a project that our team are working on. In the meantime, you can use this link here to access a nutrition calculator that is recommended by our team: Also, if you would like to know the precise nutritional information of what you are baking, you may consider taking a look at some of our mixes. You can find the nutrition information and ingredients for most of our products right on their individual web pages. To locate this, you’ll want to click on the “Nutrition + Ingredients” link which is found just below the orange “Add to Cart” button on the item’s product page. If you have any further questions, please call us at the Baker’s Hotline at 855-371-2253. –Kye@KAF

    2. Stacey

      You can enter the ingredients into my fitness pal app and it will break down the nutritional values for you

    1. The Baker's Hotline

      The cheese pictured here is a fresh mozzarella. For paleo-friendly cheese substitutes, take a look at the different recipes listed on this webpage here: There is a lot of room to experiment with the toppings on this crust! Happy pizza baking! –Kye@KAF

  5. Ronald Swanson

    I recently discovered my gluten allergy, and I’ve been so depressed that I have to give up pizza (my favorite food). You can only imagine my delight and weird squealing noises when I stumbled across this website! I can finally make the pizza I love and enjoy, and you said it’s tastier than other pizza you’ve had! I’ll probably add some more toppings other than just sauce and cheese, but I can’t wait to make this!

    1. Alyssa Rimmer, post author

      Hi Julie, sorry this didn’t work out for you! Did you follow the recipe as written or make any substitutions? I’d love to help you troubleshoot so it doesn’t happen again! – Alyssa

  6. David Ogletree

    this is very expensive but good. The flour alone will cost you around $10-$13. The sauce, cheese, and toppings will raise price a lot more. The is pretty much a $20! Pizza.

    1. Andi @ The Weary Chef

      Hi, David. Have you checked Trader Joe’s for almond and coconut flour? It’s pretty reasonable!

    2. Jennifer

      I pay $4.99/lb for organic coconut flour and about the same for almond flour so as far as price goes, this is about as affordable as it gets for grain free pizza! It’s not bad for an occassional treat.

    1. The Baker's Hotline

      The nutrition information is listed below the recipe directions.

      Serving Size: 1 slice, 51g Servings Per Batch: 8 servings Amount Per Serving: Calories: 227 Calories from Fat: 170 Total Fat: 3g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 70mg Sodium: 203mg Total Carbohydrate: 6g Dietary Fiber: 4g Sugars: 4g Protein: 8g

      Happy baking! Elisabeth@KAF


    Great crust. So happy to have pizza again. What a great treat. I keep these ingredients on hand always. So shopping was easy. Lol

    1. The Baker's Hotline

      Your results might be better if you bake it off without toppings, and freeze. Dough with lots of eggs in it may discolor if you refrigerate it too long. Happy baking! Laurie@KAF

  8. Jennifer

    I’m looking for a good pizza crust that could double as a crust for making hot pockets. Would this recipe work, or should I choose something else? If the latter, what characteristics or ingredients should I look for in a homemade dough that would hold up?

    1. The Baker's Hotline

      Feel free to try this, but you really want a dough that has some stretch to it to allow the steam from the ingredients to push it up and hold some structure. That’s why wheat based pizza doughs will all work for this, but Gf doughs (which may not rise up as well) may allow the ingredients to leak out the sides. Happy baking! Laurie

  9. Tresa

    I made this tonight & it was amazingly delicious… I loaded it with lots of veggie toppings & I could still pick it up and eat it without a fork! I did add about a half teaspoon of garlic powder and a pour of grated Parmesan to the crust and it still worked great. Thanks for this wonderful recipe! I’m going grain-free to try to get rid of migraines and I’m really excited about this. I think I liked it better than traditional crust!

  10. Jocelyn

    I made pizza for dinner tonight. I began with this super easy crust. While it was baking I roasted some frozen spinach and kale in the oven, sauteed a few mushrooms, stirred up a creamy garlic sauce made from fresh garlic sauteed in butter, heavy cream and xanthan. When the crust was done, I spread on the white sauce, then sprinkled on the greens and mushrooms. I topped it all with white cheddar and fresh mozzarella cheese. over the top and baked it for a few minutes longer. It was delicious! This recipe is a new family favorite!

    Thank you for creating this recipe. I will definitely use it again and again.

  11. Haley

    Man, I was so disappointed by this crust! I followed it to the “t” and found it to be inedible. It was mealy and grainy. Bummer!

    1. MaryJane Robbins

      We’re sorry to hear that this didn’t work out well for you. Please do get in touch with the hotline bakers if you’d like to troubleshoot. ~ MJ

  12. Alice Watson

    Just tried it – So. Good. Trying to be careful I rolled the crust too thick so the middle was a little doughy/cakey. That was me not the recipe, I was afraid a thinner crust would be crisp but I see now it won’t. The dough is moist and cooks up well and even the thinner edges weren’t hard or crispy. If I had one suggestion is would be to pinch up the edges slightly, they cracked a bit while cooking and the sauce ran off in some places. Other than that it’s definitely something I’d try again especially because it’s both sugar and yeast free.

  13. TK

    Thank you! I made this and didn’t have any coconut flour, so I subbed corn meal and flax seeds. I added Epicurian “Rustico” spice, and one less egg. Turned out great!

  14. MM

    I wish to make a fruit pizza dessert for my grandson. He is battling brain cancer and using a ketogenic diet which we believe is keeping the cancer at bay. I am using almond flour, cocoanut flour a tiny bit of stevia ( or maybe some vanilla extract?) and 3 eggs, separated, and maybe some cream cheese. Whip cream for the sauce, strawberries and blueberries for the topping. Any suggestions would be helpful.

  15. ZL

    Made this tonight – roaring success! Actually didn’t have enough almond flour so hard to use half hazelnut flour. I was a bit doubtful how it would turn out as the hazelnut flour has a strong flavour – but it was really good – gave it a sort of wholemeal flavour. Thanks for recipe 😀

  16. Mike smith

    Just tried this recipe, pretty good. The texture reminded me of the jiffy pizza crust mix, and though the crust itself didn’t have a lot of taste, it wasn’t bland either. A fairly easy recipe to make.

  17. Elizabeth

    I have been experimenting with variations of this and other GF crusts for a while. For those who find this recipe grainy, the size and freshness of the egg might make a difference. Also, adding a little “starch” such as potato flour or tapioca flour instead of the coconut flour could help. GF flours tend to absorb more moisture, so in some altitudes it can help to add an additional 1-2 tablespoons of water and then let the dough sit for 15-20 minutes to mature before rolling or pressing out. (note: the volume of three extra large eggs vrs. three small eggs can very by 1-2 tablespoons.)
    In principle an alternate pizza works best if the focus is on the toppings rather than the crust. Think of the crust as merely the thing that holds it together. For those who feel that the taste is bland, try adding more salt, garlic or herbs to the crust. Also add more toppings. What makes a homemade GF dairy-free pizza taste good to me is when it has enough salt and flavorful oil (rich olive oil or my new favorite, grape seed oil). I drizzle oil on the pan under the crust, over the crust before putting the toppings on, and on top of everything after it is baked. When a pizza really needs amending: crush a clove of garlic and add to 2 tablespoons of olive or grape seed oil and 1/4 tsp salt. Mix and warm for 2 minutes (but don’t burn!). Drizzle over baked pizza.
    FYI the grainy/crumbly crust version might work well for a crust for a savory pie, or if flavored with vanilla or cinnamon for a sweet pie.

    1. The Baker's Hotline

      Good catch! We’ll work on updating the page asap. In the meantime, you can get a printable version by clicking on the link to the recipe itself and then “print recipe”. Then enjoy! Mollie@KAF

  18. Michale

    This recipe didn’t work at all. I’ve seen several on the web and they are very similar in proportions, but none seem to produce a “dough” of any kind. Just dry flour.

    1. The Baker's Hotline

      Michale, we’ll admit that the texture of this crust is quite different from standard pizza crust. It’s not very dough-y in texture, but rather thin and crispy, more similar to a cracker. If you’re looking to make a gluten-free crust that’s more similar to wheat-based crusts, try our recipe for Gluten-Free Pizza Crust. You can always add 1/2 cup of almond flour to this recipe if you’d like to boost the flavor, nutrition, and browning of this crust. Kye@KAF

  19. Julie

    I enjoyed this recipe and it held up well, my only issue was I could clearly taste the egg in every bite. I did use quinoa flour instead of coconut flour. Would that make it taste egg-y?

    1. The Baker's Hotline

      Coconut flour does tend to absorb liquid more readily than quinoa flour, so it may have helped take up some of the egg flavor. You can try baking the crust for longer or try using golden flax meal blended with water to replace 1 or 2 of the eggs. (Full instructions here.) This might be just right to please your taste buds! Kye@KAF

  20. Darla

    Sorry but the taste of the egg was very overpowering, too dry, just is not a pizza 🍕 lovers type of crust.

  21. Melissa Larios

    Wayyyyyy to dry!! Add a few tablespoons of almond milk and it will soften up the dough!!! Also some garlic powder and parmesan for better taste!! 🙂

  22. Ashley Lombardo

    What would happen if I used baking soda instead of baking powder? Apparently baking powder is not considered paleo? (I don’t care personally, but am asking for a friend.)

    1. The Baker's Hotline

      Ashley, baking soda is usually reserved for when there is an acidic ingredient in the recipe, which makes it react and encourages the leavening action. Since there’s nothing acidic in this recipe, it’s not the best time to use baking soda but you’re friend is welcome to give it a try using 1/4 teaspoon of baking soda. Good luck! Kye@KAF

  23. Steven Robinson

    I have a yoga retreat in Spain and have a beautiful traditional wood pizza oven and every week cook pizzas, I must have cooked thousands. I have experimented for years with various gluten or grain free bases. This is the best I have come across, but I have added my little twist from earlier experiments, where the base had no strength to hold together. I wilt spinach and squeeze every drop of water out and add this to the mix. It acts like the straw in watle and daub! It also adds some texture and taste. Thaks for you recipe.

    1. The Baker's Hotline

      Hi Marcelle, the coconut flour adds a slightly different texture to the pizza crust — almost a sort of sponginess (which doesn’t sound pleasant but really is!). It also had different flavor and nutritional qualities than almond found, so it helps make the crust more complex. If you don’t have coconut flour, you can use 2 tablespoons of almond flour instead and use slightly less liquid. Coconut flour absorbs huge amounts of liquid, so without it you will need a bit less. Happy pizza baking! Kye@KAF

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