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Almond flour pizza crust - Image 3

Perfect Almond Flour Pizza Crust

A crispy, golden, and deliciously nutty gluten-free pizza crust made with almond flour. It's easy to make, holds toppings beautifully, and is perfect for a quick, healthy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups blanched almond flour Fine, super-fine grind is best for texture
  • 2 tbsp psyllium husk powder Essential binder; do not substitute with whole husks
  • 1 tsp baking powder For lift and structure
  • 1/2 tsp fine sea salt
  • 2 large eggs Room temperature
  • 2 tbsp olive oil Plus extra for hands and pan
  • 1 tsp apple cider vinegar Helps with browning and texture

Equipment

  • Large rimmed baking sheet or pizza pan
  • Parchment paper
  • Mixing bowls
  • Whisk and spatula
  • Pizza cutter

Method
 

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet or pizza pan with parchment paper and lightly brush it with olive oil. In a medium bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until thoroughly combined and no lumps remain.
  2. In a separate small bowl, whisk the eggs, 2 tablespoons of olive oil, and apple cider vinegar until smooth. Pour the wet ingredients into the dry ingredients. Using a spatula, mix until a thick, cohesive dough forms. It will be sticky at first but will come together as you mix.
  3. Lightly oil your hands. Place the dough ball onto the prepared parchment paper. Press it out into a circle or rectangle, about 1/4-inch thick. For a perfectly even crust, you can place a second sheet of parchment on top and use a rolling pin. Trust me, the oil on your hands is key to preventing sticking.
  4. Carefully peel off the top parchment if used. Use your fingers to gently form a slightly raised edge around the perimeter to create a classic pizza crust rim. Bake the crust alone for 10-12 minutes, until the surface is dry to the touch and just beginning to turn golden at the edges.
  5. Remove the par-baked crust from the oven. Increase the oven temperature to 400°F (200°C). Add your desired pizza sauce, cheese, and toppings. Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the crust edges are deep golden brown.
  6. Let the pizza cool on the pan for 5 minutes to allow the crust to set. This is crucial for a crisp slice that holds its shape. Use a pizza cutter to slice, garnish with fresh herbs, and serve immediately. Step back and admire your perfect, golden, gluten-free creation!

Notes

Chef's Tips:
• For the crispiest crust, bake directly on the parchment without a pan for the last 2-3 minutes.
• Don't overload with wet toppings, as almond flour crust can soften.
• Serve with a side salad dressed with lemon vinaigrette to complement the nutty crust.
Food Safety:
• Ensure eggs are cooked through; the crust should be firm and golden
• Refrigerate leftovers within 2 hours of baking