This almond flour pizza has been on my list of recipes to make for quite some time. With Passover right around the corner, I figured what better time to share this grain-free pizza dough.
It’s made using almond flour and tapioca flour as the base, and mixed with egg, baking powder, salt and olive oil. The dough gets rolled out then baked, then finished with your favorite pizza sauce, cheese and toppings.
It’s my favorite lightened up lunch to make when I want something delicious and satisfying!
As much as I love this recipe for an easy gluten-free alternative, I’ll be the first to admit this wont be replacing real pizza in my life anytime soon. It’s really good for an almond crust, but definitely doesnt hit the spot like fluffy pizza dough.
You can add a few extra herbs to the dough like garlic powder or Italian spice to add a little extra flavor.
What you’ll need to make Almond Flour Crust Pizza
- Almond flour– almond flour makes up the bulk of the base. I always choose fine almond flour for best texture
- Tapioca flour– tapioca flour adds a little extra texture to the dough
- Egg– used as a binder
- Olive oil
- Salt, plus any other optional flavorings like garlic powder, onion powder or italian spice
- Baking soda
- Pasta or marinara sauce
- Shredded cheese
- You’ll start by adding the dry ingredients to a bowl and mixing well.
- Next add in the wet ingredients and toss together to form a dough. The dough will be stickier than your typical flour-based dough
- Place the dough on a piece of parchment paper and roll it out using a greased rolling pic, or roll between two pieces of parchment
- Bake the dough before adding toppings for a little added crisp, or bake with the toppings for a slightly softer crust
Tips and FAQs
Flour Substitute
I have not tested any flour substitute for the almond flour, but the tapioca flour can be replaced with arrowroot starch or potato starch
Pre-baking The Crust
I tested this recipe with and without pre-baking the crust. If you pre-bake the crust without toppings, you’ll get a slightly crispier dough
Rolling out the Dough
My best advice to rolling out the dough since it will be sticky is to spray a rolling pin with oil, or roll the dough out between two pieces of parchment paper. The thinner the dough, the crispier the crust
This 20-minute recipe is one of my go-to lunches full of feel-good ingredients. I hope you guys love it as much as we do. Feel free to leave any questions/comments below, or DM me on Instagram!
Other gluten-free recipes to try:
Crunchy Quinoa Salad
Honey Mustard Salmon Bites and Veggies
White Bean Beet Salad
Gluten-free Mini Pizzas
Ingredients
- 1 1/2 cups almond flour
- 1 cup tapioca flour
- 1/4 cup warm water
- 1 egg
- 2 tbsp olive oil
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup marinara or pizza sauce
- 1 cup shredded cheese of choice
Directions
- Preheat the oven to 400 F
- In a large bowl, combine the almond flour, tapioca flour, salt and baking soda. Mix well.
- Add in the egg, oil and water and combine well using a rubber spatula, then knead with your hands for 2 minutes until the dough is well combined. The batter may feel stickier than flour-based dough.
- With oiled hands, scoop out a golf ball-sized piece of dough and flatten into a circle onto a parchment paper lined tray. Repeat with remaining dough.
- Pre-bake the crust for 7 minutes.
- Remove the crust from the oven and top with your sauce and shredded cheese. Bake again for another 7-8 minutes, until the cheese is melted. Top with your favorite pizza toppings
- The pizzas can be baked and frozen for up to 3 months, then reheated in the oven.
Hi Denice, unfortunately I dont. I know there are a few websites online that break down the calories for you if you input the ingredients.
The best GF pizza crust we have tried! It was so nice to have the crust hold together completely and not fall apart. The flavor and texture also amazing. Highly recommend!
I’m so happy you enjoyed it, Kim!
I’m unable to consume Tapioca flour, would you have a substitute for it? Thank you.
Hi Marie, arrowroot starch would also work for this recipe! I haven’t tested any other substitutes.