🍕 Pizza Dough with Almond Flour Recipe – The Low-Carb Crust That Changed My Pizza Nights Forever
There’s something about pizza that makes everything better.
Bad day? Pizza. Celebrating? Pizza. Just existing? Still pizza.
But when I started cutting back on carbs (without cutting out flavor, mind you), my classic dough recipe needed a serious makeover. That’s when I stumbled into the wild, slightly crumbly, but absolutely delicious world of almond flour pizza crust.
And let me tell you — it took a few flops to get it right.
But now? This pizza dough with almond flour recipe is a regular in my kitchen.
It’s gluten-free, low-carb, and shockingly satisfying.
Golden, crisp edges. Soft, chewy center. Holds your toppings like a champ.
It’s not pretending to be regular dough. It’s doing its own thing — and doing it well.
Whether you’re living that keto pizza crust life or just want something different (read: easier on your belly), this one’s for you.
📝 Ingredients & Measurements
| Ingredient | Quantity |
|---|---|
| Almond flour (blanched, fine) | 1 ½ cups |
| Mozzarella cheese (shredded) | 1 ½ cups |
| Cream cheese | 2 tbsp |
| Egg | 1 large |
| Baking powder | ½ tsp |
| Italian seasoning (optional) | 1 tsp |
| Garlic powder (optional) | ½ tsp |
| Salt | ¼ tsp |
This recipe makes one 10–12 inch pizza crust — enough for 2 people (or one if you’re like me and don’t believe in sharing pizza).
🔪 Step-by-Step: How to Make Pizza Dough with Almond Flour
🔥 Step 1: Preheat & Prep
Start by heating your oven to 220°C / 425°F.
Line a baking tray or pizza pan with parchment paper. Grease it lightly if you want extra crispiness.
🧀 Step 2: Melt the Cheese Base
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese.
Microwave in 30-second bursts, stirring in between, until it’s all melted and forms a stretchy, gooey mixture.
Tip: Don’t overheat. You want it melted, not bubbling or separating.
🌰 Step 3: Mix Dry Ingredients
In a separate bowl, combine almond flour, baking powder, salt, and any seasonings you’re using (I love Italian herbs and garlic powder here).
🥚 Step 4: Bring It All Together
Crack in the egg and add your dry mix to the melted cheese blend.
Now, roll up your sleeves — because here’s the thing:
You gotta knead it with your hands.
It’ll feel sticky and weird at first. Just trust the process.
Knead until everything comes together into a smooth dough.
(It may feel softer than traditional dough — that’s normal.)
If it’s too sticky, let it rest a couple of minutes. The almond flour will absorb more moisture.
🍕 Step 5: Shape the Crust
Place your dough ball between two sheets of parchment paper.
Use a rolling pin (or a wine bottle, let’s be honest) to roll it into a round, about ¼ inch thick.
Don’t go too thin, or it’ll crack.
Transfer to your baking tray and prick it all over with a fork — this prevents bubbling.
🔥 Step 6: Pre-Bake
Bake the crust on its own for 8–10 minutes, until the edges just begin to brown.
This step is non-negotiable. It sets the base so it doesn’t go soggy when topped.
🍅 Step 7: Top It Like a Pro
Now comes the fun.
Spread your favorite pizza sauce, sprinkle on mozzarella, and add any toppings your heart desires.
Try:
- Classic pepperoni + oregano
- Margherita with fresh basil
- Mushrooms, olives, and red onions
- Pesto, goat cheese, and sun-dried tomatoes
- Or my current obsession: fig jam, prosciutto, and arugula 😍
🔥 Step 8: Final Bake
Return to the oven and bake another 5–7 minutes, or until the cheese is bubbly and golden.
If you love a browned top, flip on the broiler for the last minute — but watch it like a hawk.
🌿 Step 9: Slice & Serve
Let it cool for 2–3 minutes so the crust sets.
Then slice it up, serve, and prepare for disbelief.
Because yep — that’s almond flour. And yes — it tastes this good.
💡 Tips & Tricks for the Perfect Almond Flour Pizza Crust
✅ Use blanched, fine almond flour.
Coarse almond meal makes it grainy and crumbly.
✅ Season your dough.
Almond flour is naturally sweet — so herbs and garlic powder make a big difference.
✅ Pre-bake always.
Even if you’re tempted to skip it. It’s the secret to crispiness and structure.
✅ No microwave?
Melt your cheese and cream cheese in a nonstick pan over low heat.
✅ Sticky dough fix:
Wet your hands or lightly oil them when shaping. It’ll glide like magic.
✅ Want it crispier?
Bake on a preheated pizza stone or use a cast iron skillet.
🔄 Variations You’ll Love
🌶 Spicy Chorizo & Jalapeño
- Add chili flakes to the dough
- Top with tomato sauce, mozzarella, sliced chorizo, and jalapeños
- Finish with lime zest post-bake
🍄 Mushroom Truffle
- Mix truffle oil into your sauce
- Top with sautéed mushrooms and fontina
- Garnish with arugula and parmesan after baking
🥦 Veggie Supreme
- Load with roasted zucchini, bell peppers, onions, and black olives
- Add fresh basil and vegan mozzarella for a plant-based version
❓ FAQ – Everything You’re Wondering
Is almond flour pizza dough keto?
Yes, 100%.
It’s low in carbs, high in healthy fats, and perfect for keto pizza lovers.
Is it gluten-free?
Yes — almond flour contains no gluten, so this crust is safe for those with gluten sensitivities or celiac (just double-check your toppings!).
Can I store or freeze the crust?
Absolutely.
- Unbaked dough: Wrap tightly and refrigerate up to 3 days.
- Baked crust (without toppings): Freeze for up to 1 month.
- Fully baked pizza: Store in fridge 2–3 days, reheat in the oven or toaster.
What if I don’t eat dairy?
You can experiment with vegan cheeses and use flax egg instead of regular egg.
Texture may vary a bit — but the flavor? Still amazing.
Does this crust taste like traditional pizza?
Nope. And that’s a good thing.
It has its own nutty, rich, slightly chewy character.
If you accept it for what it is (and not try to compare it to 72-hour fermented dough), you’ll be surprised how delicious it is.
🧡 Final Thoughts – Why This Crust Will Always Have a Place in My Pizza Rotation
You know I’m an Italian pizza purist at heart.
I love flour-dusted hands and bubbling sourdough crusts.
But I also love feeling good after eating — and that’s what this pizza dough with almond flour recipe gives me.
It’s fast.
It’s flexible.
It gives you that cheesy, saucy, crispy pizza experience — minus the bloat or carb crash.
So if you’re cutting carbs, going gluten-free, or just want to mix up pizza night… give this a shot.
Who knows? You might just fall in love.
I sure did.
🍕 Tell Me — what’s your favorite low-carb pizza topping combo?
Drop it in the comments or tag me in your almond flour pizza creations.
Let’s keep the pizza dreams alive — one bite at a time 🔥
See Also: Pizza Bagels Recipe: The Crispy, Cheesy Snack You’ll Want Every Day
