Almond Flour Pizza Crust
This almond flour pizza crust is ready in 30 minutes! It's an easy vegan pizza crust that bakes up perfectly crisp and golden, made with 8 ingredients and no yeast. Also gluten-free!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 450ºF/230ºC.
In a bowl, mix the Bob’s Red Mill Almond Flour, Bob’s Red Mill all purpose flour, flax meal (or egg replacer), sea salt, dried oregano, garlic powder and nutritional yeast. Add in the water and oil and stir to combine until a dough is formed. Knead for about two minutes then turn out into a bowl into a baking sheet lined with a silicone mat or a greased parchment paper.
Press out the ball into a round crust shape about 10 inches diameter, even all around. Prick with a fork so it doesn’t rise during the first bake. Bake the crust for 7-8 minutes in the oven. Remove and let cool slightly.
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Continue Reading at Jessicainthekitchen →Chef's Notes
The Bob’s Red Mill Egg Replacer works perfectly to bind this crust. Make it with 1 tablespoon Egg replacer powder and 2 tablespoons water according to the directions on the package.
If you don’t have an egg replacer, swap this for a flax egg instead. A flax egg is 1 tablespoon flax meal, 3 tablespoons water, mixed and set up in the fridge for 15 minutes. When you’re using a flax egg, lower the additional 2 tablespoons of water to 1 tablespoon to balance it out. I have tested both and the egg replacer comes out on top each time.
The calories are for the pizza crust alone since we may likely use different vegan cheeses and toppings.
I also used Bob’s Red Mill for my nutritional yeast.
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Reviews from the Original Source
Delicious! This flavorful crust makes me feel like I’m not missing out at all when my family is having regular high-carb pizza. The first time I followed the instructions exactly but my crust browned too much, so the second time I did the pre-bake at 450F for 7 minutes and then after topping I baked it for about 12 minutes at 400F and it was perfect. I used a flax egg both times. Use the recommended Bob’s Red Mill GF all purpose flour if you can—it tastes amazing in this recipe.
Delicious! I was really impressed by the flavor and it made a great substitute to normal thin crust pizza.
Love this recipe! It’s so tasty (sometimes I even munch on it plain) and quick to put together, thank you!!!
Toni, both of your comments are great news. Not only are you a repeat consumer, you also use the flax egg. That’s what I was looking for, almond flour, repeat user, flax egg. Thank you for commenting, Toni.
This almond flour pizza crust is irresistible! Making this for the fifth time, I am sure it won't be the last. It always turns out great! Thank you for this. :)
This pizza dough turned out perfect! I fooled my dad for sure! I subbed the oil with homemade chili oil and added hatch chili powder, ghost pepper flakes, and black pepper. I also doubled or tripled the garlic powder and Italian seasoning because my dad loves his food SUPER spicy! I wouldn't recommend my spice level to anyone so this base recipe is perfect for use mere mortals.
This is hands down THE best low carb pizza crust I've made. I've had some success with low carb or vegan, but I have not had success with low carb and vegan. I am so impressed!! It tastes so good and holds up very well. Most other crusts I've tried at home fall apart and the pizza needs to be eaten with a fork and knife. I tried this with your garlicky kale pizza toppings and it was so yummy!
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