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.
Almond Flour Pizza Crust Recipe (Grain Free)
Pizza made with the almond flour crust is so much more filling than wheat flour, though, so it will take you by surprise how much less you actually eat.
It tastes so delicious and positively gourmet!
Other Pizza Crust Recipes to Try
If you want to try some other pizza crust variations, try this coconut flour pizza crust recipe or perhaps a sprouted einkorn flour pizza crust. If you are avoiding wheat, try this homemade gluten free pizza crust instead. This recipe for breakfast pizza is fun to try too on mornings when eggs and bacon seem run of the mill.
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.
- 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, The Healthy Home Economist