Almond Flour Pizza Crust

*Please see my NEW favorite pizza crust recipe! It’s very similar to this crust but doesn’t use xanthan gum or pectin and is egg free!! CLICK HERE to see it 🙂

Every time (almost every time) my kids go to my parents or grandma’s house my husband and I go out to eat pizza because it’s the one thing I haven’t been able to successfully replicate. Since I’m not gluten or dairy free myself, I know exactly how great a slice of gluten and cheese-filled pizza can be. Then, when I come home and make a pizza for my son- even if it’s good – it just doesn’t measure up. I’ve tried the store-bought gluten free crusts, the pizza crust mixes, and who knows how many crusts I’ve made from scratch, but they just don’t taste the same.

But this week I finally made the gluten free pizza crust of my dreams!!!

Not only did I make the crust of my dreams, but I made the pizza of my dreams. Really, what do you do if you can’t use cheese??? Well, I’ve found that you just have to use other fantastic flavors and lightly season the toppings with salt before baking since cheese is very salty. So far I’ve made a great pesto-tomato pizza and a BBQ pizza (my fav)… those recipes will be soon to come. But for today here’s my pizza crust recipe:

Almond Flour Pizza Crust
Serves: 1 12-inch pizza
  • 1 Tbsp. active dry yeast
  • ½ tsp. granulated sugar or palm sugar
  • ½ C warm water (115 degrees)
  • 1 C blanched almond flour, finely ground
  • ½ C + 2 Tbsp. tapioca flour + more for rolling as necessary (you can also use arrowroot flour... which results in a slightly firmer crust)
  • 2 tsp. xanthan gum
  • 1 tsp. pectin (on the baking aisle)
  • 1 tsp. Italian seasoning
  • ½ tsp. salt
  • 1 tsp. olive oil
  • 1 tsp. apple cider vinegar
  • 1 egg
  1. Start by proofing the yeast. In a small bowl, stir together the yeast and sugar. Then, add the very warm water. The water needs to be about 115 degrees, very warm but not hot. Like a hot bath but not so much that it burns you. Make sense??? Hum, maybe just use a thermometer 🙂 Set aside until foamy.
  2. Then, in a large mixing bowl whisk together the almond flour, tapioca flour, xanthan gum, salt, pectin, and Italian seasoning until there are no more lumps.
  3. Add the proofed yeast, egg, olive oil, and apple cider vinegar to the dry ingredients and beat on high until well combined. Scrape down the bowl as necessary. Batter should be very thick and sticky.
  4. Place batter into the middle of a lightly greased pizza pan. It also helps to sprinkle pan with tapioca flour.
  5. To prevent sticking, keep hands coated with tapioca flour and press dough into pan until desired thickness. Make edges slightly thicker to hold toppings. (If your batter is extremely sticky, just sprinkle some tapioca flour on the dough, only using as much as necessary)
  6. Cover with a damp kitchen towel and allow to rise in a warm place for 45 minutes to an hour. Use this time to make your toppings.
  7. Preheat oven to 425 degrees.
  8. Bake for 5 minutes, or until crust feels firm to the touch.
  9. Note- Cooking times may vary... my oven seems to be extra hot.
  10. Add toppings and bake an additional 10 - 15 minutes or until crust is nicely browned.



this post is part of Slightly Indulgent Tuesday

adapted from

Posted August 17, 2011 by Cassidy in Breads, Whats For Dinner? / 12 Comments


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12 responses to “Almond Flour Pizza Crust

  1. That’s amazing. I’m gong to need to try that. What do you use for cheese, if nondairy. I can’t use any of the products that have soy. Have you tried to make Almond Tortilla’s yet. That’s one of my quests, but haven’t accomplished. I do make Almond Crepes, but that’s just not quite the same for a taco.

  2. 49grosscat- I haven’t found any mozzarella cheese substitutes that we like, so I usually just try to make flavorful toppings, season it with salt, and leave out the cheese… I’ll be posting some of my topping recipes soon. I do have an almond flour tortilla recipe that we really like, it’s under the “bread” tab. I haven’t made it in awhile but next time I might try experimenting with non-hydrogenated shortening instead of olive oil. I’ll post my results. Hope you like my recipes 🙂

  3. Neila

    How do you measure your almond flour and tapioca flour? Do you fluff, then spoon it in to the cup measure, or do you just scoop it? Also would you know their respective per cup weights? I really want to make this, but don’t want to use the wrong amount of flours, and have an underbaked or tough crust.

  4. Neila-
    What a good question. I scoop my flours with a measuring cup and level off the top with the back of a knife. Sometimes after leveling I spoon some more almond flour into the measuring cup and level it off again, just to make sure I have an accurate measurement. I don’t know the weights but I’d estimate 4 oz. per cup for the almond flour. Also note that I use the Honeyville brand which is ground very fine. Hope this helps and let me know how it turns out! Thanks 🙂

  5. I’ve made this pizza crust several times and we love it! No one would ever be able to tell that it’s GF and it’s much better than any GF pizza I’ve had eating out. Thanks for sharing!

  6. Unknown (Eat2Gather)-
    I’m so happy you like my pizza crust recipe, it’s one of favorites!!! You have a really nice site, I’m going to subscribe via e-mail 🙂

  7. Making this tonight for the 4th time but using Arrowroot this time as my boyfriend and I have figured out that our tummies DO NOT like tapioca flour! LOL Other than that small issue, this crust is nothing short of brilliant!

  8. Lora

    I love this pizza crust! I feel like I’m a pro, I’ve made it that many times! I now just bake the crust and cut it into pita size bread. My kids love it stuffed with nitrate free salami and pepperoni for their lunches. You have saved my gluten free/dairy free life!

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