By Liv Banks • Published: May 7, 2026
If you’ve been craving pizza but want something healthier than the store-bought version, I’ve got you. This almond flour pizza crust recipe is full of flavor, and the texture is just right to hold delicious toppings that I also included for you below the crust recipe.
It’s a low-carb, gluten-free pizza base that turns out crisp around the edges, and actually feels like a proper slice of pizza. I used to use my almond flour tortillas before as a pizza crust, which was ok, but then I decided it was time to make a proper pizza base, and this is so much better.
👉 This is a simple, reliable recipe that gives you a thin, crispy almond flour pizza crust, but has a good structure and doesn’t fall or crumble apart when picking up a slice. It’s very similar to my almond flour pie crust, but without the lifted edges.
With only 1.5g of net carbs per slice, it’s low-carb enough to even fit into a keto diet.
💛 Real-life note
Friday night is pizza night at our house.
For a while, I was making a regular pizza for my family and an almond flour pizza just for myself. But recently, my husband tried mine… and didn’t mind it at all, to my surprise, he is not a gluten-free recipe fan usually.
So now I’ve started making more of this version — and it’s slowly becoming part of our regular rotation.
👉 That’s when you know it’s a keeper.
Why this almond flour pizza crust works
- gluten-free and low-carb
- made with all healthy ingredients
- thin crust = crispy on the edges, not dry, still soft inside though, unlike my almond flour seeded crackers, which are crispy all the way through
- sturdy enough to pick up
- no strange aftertaste, because of some herbs and proper seasoning
It’s one of those almond flour recipes that actually satisfies pizza cravings.
🥗 Ingredients (quick look)
Here’s what you will need to make this almond flour pizza crust, sturdy, crisp, and flavorful:
- almond flour
- eggs
- psyllium husk (prevents it from breaking easily)
- parmesan cheese
- olive oil
- baking powder
- garlic powder, onion powder, oregano
👉 Scroll to the recipe card below for exact amounts.
Why these ingredients matter
Psyllium husk helps bind the dough so it doesn’t fall apart.
Parmesan adds flavour and helps with crisping. Also, because life is just better with Parmesan, right? 😉
Olive oil keeps the crust from drying out.
And the garlic, onion, and oregano?👉 These make a huge difference.
Without them, almond flour and oil can taste slightly bitter. With them, it smells incredible while baking and adds a delicious flavor that will make you want just one more slice.
How to make almond flour pizza crust
These steps will help you get it right on the first time. I tested many verstions of this and finally landed on one that works every time. The thickness, flavor and texture are just right to compliment delicious toppings you can check out below the recipe card.
Step 1: Mix the dry ingredients
Start by adding all your dry ingredients to a large mixing bowl — almond flour, psyllium husk, baking powder, garlic powder, onion powder, oregano, and salt.
Give everything a good mix so it’s evenly combined.
Step 2: Whisk the eggs and combine
In a separate bowl, whisk the eggs first, then add them to the dry ingredients along with the olive oil.
Mix everything together until a dough forms. At first it may look a little loose, but keep mixing and it will come together into a soft dough.
If needed, adjust slightly — a little more olive oil if it feels dry, or a sprinkle of almond flour if it’s too sticky.
Step 3: Roll out the dough
Place the dough between two pieces of parchment paper and roll it out.
I personally use a silicone mat because I already have one and it makes things easier, but you absolutely don’t need one. Parchment paper works perfectly fine.
As you roll, aim for about a 10-inch pizza base. This size gives you the right thickness for this recipe.
👉 Thinner is better here — when I tested a thicker crust, it turned out dry and slightly chewy.
Step 4: Transfer and prep the base
Transfer the dough (still on the bottom piece of parchment paper) onto a baking sheet or pizza pan.
Then gently remove the top layer.
Use a fork to poke small holes across the surface. This prevents bubbling and keeps the crust flat.
Step 5: Bake and flip the crust
Bake at 180°C / 350°F for 5 minutes.
Then carefully flip it onto another piece of parchment paper and bake for another 5 minutes on the other side.
👉 This step is important — it prevents a pale bottom and gives an even texture.
Step 6: Add toppings and finish baking
Once the crust is partially baked, add a thin layer of tomato sauce, mozzarella, and your favourite toppings. Return it to the oven until the cheese is melted and the edges are golden brown. See some other delicious ideas below the recipe card. My fave is the roasted veggie one.
⚠️ Troubleshooting Tips
Crust too thick?
A thick crust can turn dry or chewy, so try rolling it a little thinner next time. Don’t worry — the eggs and psyllium husk help hold the dough together. Just handle it gently when flipping.
Crust breaking?
Make sure you used enough psyllium husk powder and didn’t let the dough dry out. If you’re storing the dough overnight, keep it tightly covered with plastic wrap or in an airtight container to maintain moisture.
No flavour?
Don’t skip the garlic powder and Italian herbs. They add a lot of flavour to the crust, and you’ll smell the difference while it bakes.
Bottom not crispy?
Try flipping the crust halfway through baking. This helps the bottom cook more evenly and become crispier.
Almond Flour Pizza Crust
Equipment
Ingredients
Crust:
- 1.5 cups almond flour
- 2 eggs whisked
- 1 tbsp psyllium husk
- 2 tbsp parmesan cheese
- 2 tbsp olive oil
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/4 tsp salt
Simple topping:
- ½ cup pizza sauce
- ½ cup shredded mozzarella cheese
Instructions
- In a large bowl, mix all the dry ingredients until evenly combined.
- In a separate bowl, whisk the eggs, then add them along with the olive oil. Mix until a soft dough forms.
- Place the dough between two pieces of parchment paper and roll it out into a thin 10-inch base.
- Transfer to a baking sheet, remove the top layer of parchment, and poke holes with a fork.
- Bake at 350°F / 180°C for 5 minutes, then carefully flip and bake for another 5 minutes.
- Spread a thin layer of pizza sauce, add mozzarella, and bake again for 5 more minutes, until the cheese is melted and the edges are golden.
- 👉 Scroll down for more topping ideas if you want to mix things up.
Notes
Nutrition
🍕 Take it up a notch (my favourite topping combos)
If you’re happy with a simple cheese pizza, that works perfectly here.
But if you want something a bit more exciting, these are the combinations I tested — and both turned out really good.
🥓 Meaty version (Friday night style)
Start with a thin layer of pizza sauce, then add the mozzarella first so everything melts nicely.
From there, add:
- torn shaved ham
- pepperoni slices
- sliced olives
- mushrooms (optional)
- thin strips of bell pepper
Try not to overload it — leaving a little space between toppings helps everything cook evenly.
Bake until the cheese is melted and slightly golden.
🍆 Veggie version (honestly so good)
- This one is one of my favorite pizza toppings, it’s actually so healthy that I am happy to have it any night of the week.
Start by roasting your vegetables first.
Slice eggplant and bell peppers, then toss them lightly with olive oil and a pinch of salt. Roast them in the oven for about 25–30 minutes, or until soft and slightly golden.
👉 While they’re roasting, you can prepare your dough, and maybe fold the laundry, cause there’s always laundry to fold, right? lol
👉 Meal prep tip: Make extra if you can. If you’re already roasting veggies, you may as well roast some extra. They’re great in salads or as a quick side later. You can never go wrong with having some roasted veggies in the fridge to reheat later.
Then, don’t forget to pre-bake your almond flour pizza crust, 5 minutes on each side as per the main recipe.
Once the veggies are roasted nice and golden, assemble your pre-baked pizza:
Spread the sauce, add mozzarella, then layer on:
- roasted eggplant
- roasted peppers
- fresh sliced mushrooms
- olives
- Finish with sliced bocconcini.
👉 Pat the bocconcini dry first to remove excess moisture, as it usually comes in brine.
Bake until everything is heated through and slightly golden.
Then add fresh basil on top before serving.
👉 This one is seriously next-level.
Storage tips
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze just the pre-baked pizza base or complete pizza.
I even sometimes freeze the leftover slices, especially if I make a few flavors on the same day.
Place the baking paper that you used to bake with between the layers, in the container, so they don’t freeze together.
FAQs
Can I use almond flour for pizza crust?
Yes, almond flour works really well when combined with eggs and psyllium husk to create a sturdy, gluten-free crust.
What pizza crust is best for diabetics?
A low-carb pizza crust like this one is a great option, as it has fewer carbs and a lower impact on blood sugar than traditional dough.
Why is my crust falling apart?
This usually means it needs more binding. Psyllium husk and eggs are key here.
Why is my crust falling apart?
Yes, you can prepare the dough ahead and store it in the fridge before baking.
Does it taste like regular pizza?
It’s different from traditional dough, the texture is closer to shortbread crust, but it’s surprisingly satisfying and definitely hits the spot.
Final thoughs
If you’re looking for a gluten-free pizza dough or a low-carb pizza recipe that actually works, this is a great one to try. And you can add any of your favorite pizza toppings.
It’s simple, reliable, and once you get the hang of it, it becomes part of your regular pizza night.
👉 And yes… pizza night can absolutely stay 💛
More Delicious Almond Flour Recipes...
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