Almond Flour Pizza Crust (grain free!)| Updated: Mar 15, 2019
The first time I made it, I noticed that no one seemed to miss wheat based pizza crust in the slightest. This coming from an entire family of huge pizza lovers.
Almond Flour Pizza Crust Recipe (Grain Free)
You may be surprised to experience that this almond flour pizza is so very filling .. I can only eat 1/4 of it at one meal. It’s hard to believe, but this recipe is 4 adult servings! If I made this same recipe using wheat flour, I assure you I could eat the entire pizza myself in one sitting.
If you make the crust with freshly ground flour (learn how to make almond flour at the link), it is even more filling than when you make it with store bought blanched or natural versions. The reason is that homemade is more nutritious, which signals the brain that you are full faster.
The biggest bonus is that it tastes positively gourmet!
Other Pizza Crust Recipes to Try
Almond Flour Pizza Crust
Almond flour pizza crust recipe that is simple to make and delicious. Your family may not even know it wasn't made from wheat. Makes 2 - 8" pizza crusts.
- 1.5 cups almond flour finely ground, preferably fresh
- 2 eggs
- 3 Tbl expeller pressed coconut oil melted
- 1/3 cup parmesan cheese shredded
- 1/2 tsp dried oregano preferably organic
- 1/2 tsp onion powder preferably organic
- 1/2 tsp dried basil preferably organic
- 2 cloves garlic minced, preferably organic
- 1/4 tsp sea salt
Beat eggs slightly with Parmesan cheese and coconut oil. Add herbs and flour and mix until well blended dough.
Form 2 small pizzas on a large pizza pan covered in unbleached parchment paper. Place another piece of parchment paper on top so that the dough doesn't stick to your hands and press out dough until you have 2 thin pizza crusts about 8" across.
Bake at 425 F/218 C for 10 minutes or until crusts are slightly browned on the edges. Note: this grain free, almond flour pizza crust does not expand while baking.
Remove from oven. Cool slightly. Add homemade pizza sauce, toppings, and cheese and bake for another 10 minutes or until cheese well melted.
Feel free to substitute fresh basil and oregano for the dried. If using fresh herbs, use 1.5 teaspoons each.
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.