This delicious vegan almond flour pizza comes together with just a few simple ingredients. It’s crispy, easy to make, and perfect for adding all your favorite toppings!
Pizza is definitely one of my favorite foods. I could eat it every single week and not get sick of it. And I personally think that homemade pizza is the best! This almond flour pizza makes it easy to make your own pizza from scratch at home. It's quick, it’s naturally gluten-free, it's got that crispy texture that I love and it has a really great flavor. Oh, and it's also vegan!
Why You’ll Love This Almond Flour Pizza Recipe
- One bowl and 6 ingredients. This pizza dough comes together in just one bowl, making for easy cleanup and minimal prep time.
- Ready in under 30 minutes. By the time you order pizza delivery and it arrives at your doorstep, you could have dinner on the table if you make this recipe.
- No yeast. Which means no rising and no long waits!
- An all-around amazing crust. It tastes absolutely delicious! It's crispy, it holds onto toppings and it's got this really lovely, almond buttery flavor from the blend of almond flour and olive oil.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Almond Flour Pizza Crust:
- Almond flour – Be sure to use almond flour, not almond meal; almond meal is coarser. Learn more: What Is Almond Flour?
- Quinoa flour – One of my favorites for gluten-free baking! Learn more: How to Use Quinoa Flour for Baking and Cooking
- Salt
- Psyllium husk – When mixed with water, psyllium husk powder turns into this super gelatinous substance which can act quite similar to eggs in terms of binding. It helps hold all the ingredients together and is also giving you a little fiber boost as an added bonus.
- Olive oil
- Water
For the Toppings:
- Tomato pizza – Tomato sauce, peppers, mushrooms, nutritional yeast, and hot peppers.
- Pesto pizza – Homemade vegan pesto, asparagus stalks, snap peas, and arugula.
- Butternut squash pizza – Butternut squash puree, steamed spinach, shallot, and cream cheese.
How to Make Almond Flour Pizza
- Make the dough. Whisk the flours, salt, and psyllium, then stir in the oil and water.
- Bake. Shape the dough into a disc on a parchment-lined baking sheet. Bake for 10 minutes in a 400ºF oven, or until golden brown.
- Top. Add sauce and toppings, then bake for another 10 to 15 minutes.
- Serve. Cool slightly, then slice and serve.
Tips for Success
- Use parchment paper. This ensures that your pizza dough doesn't stick to the baking sheet and makes cleanup so much easier.
- Spread the dough thinly and evenly. An even thickness will help the crust cook uniformly and get that perfect crispiness.
- Don't overbake the crust initially. Just bake it until it's golden brown. You’ll bake it again once you put on the toppings!
- Experiment with herbs and spices. Adding dried herbs like oregano, basil, or garlic powder to the dough can make it even tastier.
How to Store Leftovers
Store any leftover almond flour pizza in an airtight container in the refrigerator for up to 3 days. When ready to eat, you can reheat the slices in a preheated oven at 425ºF until warmed through. (Microwaving is another option, though it will result in a softer crust.)
Can I Freeze This Recipe?
This is a great pizza crust for freezing! Bake the crust as directed in the recipe, but instead of topping it, let it cool on a wire rack, then wrap it in plastic wrap or place it in a freezer bag. Freeze for up to 3 months, then top and cook from frozen.
More Gluten-Free Pizza Recipes to try
- Low Carb Zucchini Pizza Crust
- Summer Tomato & Zucchini Quinoa Pizza
- Life Changing Quinoa Pizza Crust
- Sweet Potato Pizza Crust
- Best Gluten-Free Pizza Crust
Almond Flour Pizza
Ingredients
- 1 cups almond flour
- ¼ cup quinoa flour
- ½ teaspoon salt
- 1 teaspoon psyllium husk
- 2 tablespoons olive oil
- ¼ cup water
for the tomato pizza
- ½ cup tomato sauce
- 1 cup sliced peppers
- ½ cup sliced mushrooms
- Nutritional yeast + hot peppers to garnish
for the pesto pizza:
- ½ cup homemade vegan pesto
- 3 asparagus stalks , shaved
- ¼ cup snap peas (fresh or frozen)
- ½ cup arugula
for the butternut squash pizza
- ½ cup butternut squash puree
- 1 cup steamed spinach
- 1 small shallot , sliced
- ½ cup kite hill cream cheese
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl whisk together flours, salt and psyllium. Add the oil and water and mix to form a dough.
- Place the dough ball on the baking sheet and shape them into a disc, about ¼” thick. Bake on the center rack for 10 minutes until crust is golden brown.
- Add sauce and toppings of choice, then place back in the oven for another 10 – 15 minutes.
- Allow to cool slightly, then slice and serve.
Video
Notes
Nutrition
