🍕 Craving Pizza but Need to Keep It Gluten-Free? I’ve Got You.
If there’s one thing I will never give up, it’s pizza. Hot from the oven, bubbly cheese, garlicky sauce, a crisp crust… it’s pure comfort food. But when I started experimenting with gluten-free and low-carb baking years ago, I quickly realized one thing:
Most almond flour pizza dough recipes out there? They were… sad.
Either too crumbly, too eggy, or somehow tasted like a pancake pretending to be pizza. No thanks.
So I went into full-on pizza scientist mode — testing, failing, tweaking, testing again. And after many burnt bottoms, sticky doughs, and triumphant slices, I landed on this recipe.
It’s the almond flour pizza dough recipe I make almost weekly now. It’s actually good — like, “wow, this doesn’t even taste gluten-free” good. Crisp edges, chewy middle, real pizza flavor. And it holds up under melty cheese and saucy toppings like a champ.
Let me walk you through it.
🧾 Ingredients: What You’ll Need for Almond Flour Pizza Dough
This recipe makes one 10–12 inch pizza, enough for 2 hungry folks or 3 if you’re being polite. Want more? Just double it.
| Ingredient | Amount |
|---|---|
| Blanched almond flour | 1½ cups |
| Mozzarella cheese (shredded) | 1 cup (low-moisture) |
| Cream cheese | 2 tbsp |
| Large eggs | 2 |
| Baking powder | ½ tsp |
| Italian seasoning | 1 tsp |
| Garlic powder | ½ tsp |
| Salt | Pinch |
| Olive oil | 1 tbsp (for greasing) |
Note: Make sure to use blanched almond flour (fine texture, no skins). It makes a big difference in both flavor and structure.
👨🍳 How to Make Almond Flour Pizza Dough (Step-by-Step)
This dough comes together quickly — no yeast, no rise time. Just mix, shape, bake, and eat.
Step 1: Preheat Your Oven
Set your oven to 425°F (220°C). Line a pizza stone or baking sheet with parchment paper and lightly grease with olive oil. Don’t skip this — you want that crispy base!
Step 2: Melt the Cheese
In a small saucepan over low heat (or in a microwave-safe bowl), melt together:
- 1 cup shredded mozzarella
- 2 tbsp cream cheese
Stir constantly until smooth and stretchy — it’ll resemble melted marshmallow goo, and that’s exactly what you want.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together:
- 1½ cups almond flour
- ½ tsp baking powder
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Pinch of salt
These spices give the crust that unmistakable pizza shop aroma. Don’t skimp.
Step 4: Add Eggs & Cheese
Crack in the 2 eggs and add your melted cheese mix into the dry bowl.
Now roll up your sleeves — time to get in there. Mix with a spatula or your hands (I always end up using my hands) until it forms a sticky, pliable dough.
It’ll feel warm and stretchy. A little sticky is normal — resist the urge to over-flour it!
Step 5: Shape the Dough
Transfer the dough onto your prepared parchment paper.
Wet your hands slightly (trust me, this is crucial) and press the dough into a round pizza base, about ¼ inch thick. Try to keep the edges slightly thicker for that crusty bite.
It doesn’t have to be a perfect circle — homemade pizza has charm in its rustic shape.
Step 6: Pre-Bake the Crust
Bake the naked crust (no toppings yet) for 10–12 minutes. You’re looking for a golden base that feels firm but not brittle.
This pre-bake helps it hold up under toppings and avoids the dreaded soggy bottom.
Step 7: Top It & Finish Baking
Now it’s your canvas! Spoon on your sauce, layer on mozzarella, sprinkle your favorite toppings.
Return to the oven and bake for another 8–10 minutes, or until cheese is melty and edges are deep golden brown.
Let it rest for a couple of minutes before slicing — then dig in!
💡 Tips & Tricks for the Best Almond Flour Pizza Dough
I’ve made this recipe dozens of times, and these are my top tweaks for success:
✅ Use Low-Moisture Mozzarella
Fresh mozzarella has too much water and will make your dough soggy. Low-moisture shredded mozzarella works best for both the dough and toppings.
✅ Wet Hands = Easy Shaping
Almond flour dough sticks. Wetting your hands or using olive oil makes it so much easier to press and shape the base.
✅ Don’t Skip the Pre-Bake
This is non-negotiable. It sets the crust and keeps it from going limp under the sauce and toppings.
✅ Get Creative with Toppings
This crust loves bold flavors — spicy sausage, caramelized onions, roasted garlic, truffle oil. Go wild.
✅ Use a Pizza Stone (If You Have One)
Want that crispy-bottomed, wood-fired style? Bake it on a preheated pizza stone — game-changer.
🍕 Topping Ideas That Pair Beautifully with Almond Flour Crust
Because this crust is slightly nutty and rich, it works best with toppings that contrast it.
Classic Margherita
- Tomato sauce
- Fresh basil
- Shredded mozzarella
- Drizzle of good olive oil
Spicy BBQ Chicken
- BBQ sauce
- Grilled chicken
- Red onions
- Smoked gouda
Mushroom & Goat Cheese
- Olive oil base
- Sautéed mushrooms
- Goat cheese crumbles
- Thyme or rosemary
Mediterranean Veggie
- Tomato or pesto base
- Bell peppers, red onion, olives
- Feta cheese
- Oregano
Truffle Prosciutto
- White sauce or ricotta base
- Prosciutto
- Arugula
- Truffle oil drizzle post-bake
💬 FAQs: Almond Flour Pizza Dough Recipe
❓ Is this dough keto-friendly?
Yes, absolutely. This almond flour pizza dough is low-carb, grain-free, and high-fat, which makes it perfect for keto diets.
❓ Can I make it ahead of time?
You can mix the dough and keep it in the fridge for up to 24 hours. Bring it to room temp before shaping. You can also pre-bake the crust and refrigerate for 2–3 days or freeze it.
❓ Can I use almond meal instead of almond flour?
Technically, yes — but the texture will be grittier and less pizza-like. I highly recommend using blanched almond flour for the best bite and structure.
❓ Why does my dough feel too sticky?
It’s supposed to be a little sticky — that’s the cheese binding it. If it’s really hard to manage, pop it in the fridge for 10–15 minutes or oil your hands more generously.
❓ Does it taste like almonds?
Just a hint — and it’s lovely. Once baked with cheese and toppings, you mostly taste the crispy, savory goodness of pizza.
🙌 Final Thoughts: This Almond Flour Pizza Dough Will Surprise You
If you’ve ever made a gluten-free pizza and been disappointed by a floppy, flavorless crust — I feel you. That’s why I obsessed over this almond flour pizza dough recipe until it finally passed my toughest critic: pizza night at my house.
This isn’t a “replacement.” It’s not some sad compromise.
It’s a seriously tasty, easy-to-make pizza crust that just happens to be low-carb and gluten-free.
So next time you’re staring at that bag of almond flour and thinking “Can I really make pizza with this?” — now you know: Yes. And it’s amazing.
Fire up the oven. Get your cheese ready. Your perfect homemade pizza night is just a few steps away.
Crispy. Chewy. Melty. Pizza bliss. 💛🍕
See Also: Almond Flour Pizza Base Recipe (Crispy, Cheesy & Gluten-Free Perfection!)
