Almond Flour Pizza Crust – Low Carb and Gluten-Free


Ask many low carbers what they miss most about their old diet, and the vast majority of them will say pizza.  I often say pizza, and I was never that much of a pizza fanatic.  I was certainly not one of those people who ate pizza every day in university, although I liked it well enough.  I didn’t go out of my way to eat pizza, but I didn’t say no to it either.  But on a low carb diet, I often find myself wistful about it  It’s just that pizza is the whole package, you know?  It has the bread and carbohydrates that most people in Western society crave, it has a touch of sweetness from the pizza sauce, and it has meat and cheese and perhaps a few veggies.

So I’ve long been on a mission to make a really great bread-like pizza crust.  Yes, I know there are lots of interesting and healthy low carb “pizza crusts”, made with things like cauliflower or zucchini, and I think that’s all well and good.  But I wanted something I could serve to my kids and not see that eye-roll or that look of horror that I had so bastardized one of their favourite foods.  That meant that the crust had to be as close to the real thing as possible.

It definitely took a few tries to get this one right.  My first was good, but a touch on the soggy side.  It just didn’t quite stand up to the toppings well enough, although the flavour was fantastic.  So on the second go round, I added more oat fiber for dryness and structure, and a little less liquid.  I also baked it a little longer without the toppings, and a little less with them.  Broiling the pizza at the end helps melt the cheese and get it nice and browned.  The whole family loved both attempts, and the kids ate it without question, but the second try held together a little better.  It’s still on the fragile side compared to wheat dough, but it’s a fantastic stand-in!

If you have a pizza stone, I definitely recommend using it.  The pizza crust is good on a regular baking sheet but slightly crisper and better on the stone.  Let the stone heat up while you are preheating the oven, and then just transfer the piece of parchment paper with the crust on it to the stone.

Almond Flour Pizza Crust

Yield: 8 servings (2 medium pizzas)


  • 3 cups almond flour
  • 1 cup oat fiber OR 1/3 cup coconut flour
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 2 tsp garlic powder
  • 3/4 tsp salt
  • 4 eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1/4 cup almond milk


  1. Preheat oven to 350F.
  2. In a large bowl, whisk together almond flour, oat fiber OR coconut flour, whey protein, baking powder, garlic powder and salt.
  3. Stir in eggs, melted butter and almond milk until dough comes together. It will be somewhat sticky.
  4. Take half the dough and form into a ball. Flatten the ball into a disc and roll out between two pieces of parchment paper to about 1/2 inch thickness (around 10 inches in diameter).
  5. Peel off top layer of parchment. Lift bottom parchment with crust on it onto a baking sheet or pizza stone.
  6. Bake 8 minutes, then remove from oven and put on your favourite toppings. Bake 5 to 7 minutes more.
  7. Turn on broiler to high and broil pizza 4 to 5 inches from heat source for 1 to 2 minutes, until cheese is melted, bubbly and a bit browned.
  8. Remove from oven and let site 5 minutes.
  9. Repeat with remaining dough.


Serves 8. Each serving has 21.25 g of carbs and 16.75 g of fiber (oat fiber is ALL fiber). Total NET CARBS = 4.5 g.

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  1. Goldiegal says

    I have noticed many of your recipes include Almond Milk; since we dislike it, would low carb milk work as well?
    Thanks for your help.

  2. says

    Oh, this looks so wonderful, Carolyn. So glad you’ve used YOUR kids as recipe tasters as they are for sure the toughest critics. My DH is diabetic, and pizza is one of the things that he “cheats” on and it send his numbers way up. Will make this tomorrow, all I need to pick up at the market is more cheese.

    • Carolyn says

      Very good question. I rolled it out to about 10 inches diameter, and 1/2 inch thick or so. I need to edit my recipe to reflect that. Thanks!

  3. Pam says

    This looks amazing…can’t wait to try it! I happen to have oat fiber that I bought for some low-carb recipe a long time ago, but was wondering where you get yours? Thanks again, Carolyn, for all your work developing these great recipes!

  4. arleen says

    i luv the recipe. i can totally see almond flour giving you the right texture. about the oat FIBER. is that the same thing as oat FLOUR? cause i got a crapload of it and no idea what to use it for.

  5. says

    This looks great! I’ve tried a lot of almond flour and other… weird… grain-free pizza crusts recipes and have only had one that I’ve liked. I really loved it, but trying a new one wouldn’t hurt. And I just happened to have bought unflavored whey for the first time on Friday. So I’ll definitely be making this! Just have to get the oat fiber.

  6. Kaye Marie says

    This looks great! Where is a good place to purchase oat fiber? Also, did you use a particular brand of unflavored whey protein powder?

  7. Diane says

    I so would like to become gluten-free but the recipes seem to have hard to find ingredients (not to mention expensive) … maybe some day. In the meantime, I am enjoying the recipes.

  8. Susan says

    I so luv sitting down at the computer with my second espresso and some bite of a sweet ‘Carolyn’ inspiration (today it’s the gingerbread biscotti) AND peruse your newest posting!

    And my order of oat fiber just arrived…can’t wait to give this one a go. Let’s see just since yesterday I’ve made those biscotti, the frozen raspberry mousse tart with chocolate crust. Soon up, the sticky toffee pudding cakes…there’s a trip to the liquor store for the dark rum.

    Thanks for your delicious inspiration!!!

  9. Eric says

    Is Whey Protein Powder the same as Whey Protein Isolate? I am having trouble finding carb-free (or at least very low carb) unflavored whey protein powder, but can find the protein isolate. Any recommendations or examples of what you use would be helpful.

    Thanks for guiding the way!

    • Carolyn says

      Hi Eric – I use Jarrow Unflavoured Whey Protein (purchased on Amazon). It has all of 2g of carbs per scoop, which I’ve measured out and it comes to a little less than 1/3 cup. Hope that helps!

    • Carolyn says

      I use protein powders a lot in my almond flour baking…not so much to up the protein as to give the baked goods some structure. I find it helps replace the proteins in gluten.

    • Carolyn says

      Yes, big huge difference. Oat fiber is all fiber, therefore has no carbs. Oat flour has plenty of carbs and should be used more sparingly.

  10. kelly says

    Would love to try it, but don’t do oats in any form (or rice, tapioca flours), what else would you sub in? (coconut flour or more almond flour?)

  11. Kim@hungryhealthygirl says

    I love the flavor almond flour adds. As a pizza lover, I will definitely be trying this recipe!

  12. says

    This looks amazing. I know it will taste delicious. If my blood sugar doesn’t freak out, it could be a life changer. (Do I want to be a pizza addict again?) :)

    How do you think the dough would freeze? It would be nice to make a lot at once and then have it around when the pizza craving comes.

  13. says

    Carolyn, your pizza sounds fantastic! I have almond flour…no I need to go get me some almond milk. Would skim milk do?? I am low-carbing, low cal-ing it these days (post pregnancy body is lookin’ pretty ugly 😉 ) so I’m often on your page jotting down recipes. :)

      • Carolyn says

        Hi Daniel. Not every reader of my blog is low carb, many just want healthier versions of things. Besides which, subbing in skim milk would add about 4 g of carbs to the WHOLE RECIPE, so the additional carbs per serving would be negligible.

  14. says

    Carolyn, your pizza sounds fantastic! I have almond flour…now I need to go get me some almond milk. Would skim milk do?? I am low-carbing, low cal-ing it these days (post pregnancy body is lookin’ pretty ugly 😉 ) so I’m often on your page jotting down recipes. :)

    • Carolyn says

      I have no idea, because I no longer use wheat bran. I think you could, although your dough will be a little stickier than mine when you roll it out.

    • Carolyn says

      I’ve never used it, but I think anything that is powdery and high fiber, like coconut flour and I suppose psyllium husk powder, would work. Does it absorb a lot of liquids?

      • Lorraine says

        Psyllium is usually used sparingly in gluten free/grain free baked goods. It givens a similar chew and elasticity to gluten. It also does absorb liquids. I use it a lot in grain free breads and crusts, where I want that chewiness.

    • Lorraine says

      I would not use a cup of psyllium or this recipe as it will have a very strong flavor and not come out right. You could add about 1-2 Tbs to give a bit of elasticity ( similar to gluten) but that’s it.

  15. says

    This looks amazing, Carolyn! I’m astounded you were able to use as much as 1/2 oat fiber in anything and it not be too dry to eat. I’m eager to try this.

  16. Daniel says

    I noticed that you added baking powder. Did it actually help the dough to rise? I was under the impression that almond dough can’t rise.

    • Carolyn says

      Everything rises with a little leavener. Almond flour can indeed rise, I do it all the time in my baked goods, all of which contain baking powder and/or baking soda. For many baked goods, you want AT LEAST twice the leavening agent you would use in regular baked goods, because almond flour doesn’t rise as easily as wheat flour. In this recipe, you only want it to rise a little, you want a nice dense crust.

  17. Colleen says


    I’m new to your website and really loving it, can you tell me though where you find gluten free oat fiber? I can’t wait to try this and your other bread recipes!


    • Carolyn says

      Hi Colleen, Sadly, the one place I got GF oat fiber has gone under. I now make this pizza crust with coconut flour instead, half the amount of the oat fiber and it works great. Guess I should actually update the recipe…

  18. Kristi says

    This recipe is awesome!! Just made it, but had to substitute some blanched almond flour with the non-blanched, and the oat fiber with wheat bran (the fine version) as I couldn’t find oat fiber. It still turned out great, and non soggy, which was my biggest issue with other recipes. The crust could kinda taste like scones, so I might try to use this recipe for that!

  19. Linda DeKock says

    Just a little FYI….I just purchased Oat Fiber from Netrition….they get it from LifeSource Foods. And, I am trying your pizza crusts today….my husband says he will eat something else (?) tonight besides pizza since he has NOT liked any of my attempts at low carb pizza so far. I’ll definitely let you know how this turns out! Thanks for all your hard work….I love your site.

    • Carolyn says

      Thanks, Linda. It’s hard to accept pizza that isn’t made with wheat flour, but maybe your husband will like it if he tries a bit. My kids did and they are my toughest critics!

  20. Stephanie says

    I can’t wait to try this this weekend! I just got some Oat Fiber from Honeyville Farms (THANKS for recommending them!). I’ve been making the cauliflower crust for some months now – which is acceptable – but I want to pick up a slice and hold it in my hands! lol Have you ever tried making the crust ahead and freezing or refrigerating it?

    I will continue to thank you for all you share with us! I just made three of your Almond Crusted Butter Cakes (with different variations), sliced them up and put them in the freezer. They freeze like a dream!!

  21. Priscilla Garduno says

    This looks awesome! My son and I are on a casein free/gluten free diet so we can’t use the Whey powder. Would the recipe still work the same…or should I substitute something else in?

    • Carolyn says

      I’d sub some sort of protein powder but it can be hemp or egg protein. Protein helps it rise and holds its shape.

  22. Jim says

    Hi, Carolyn. This recipe looks great. I need a clarification. You say that the recipe serves 8. Do you mean that two pizzas serve 8 people (each person gets 1/4 of a pizza), or do you mean that each pizza serves 8 people (each person gets 1/8 pizza)? I am trying to track my carb intake, so the carb content/slice is important.

    You have a great website, and your photography is awesome. As an amateur photographer, I am curious what camera you use. You do a great job controlling the depth-of-field, keeping only the foreground in focus.



    • Carolyn says

      8 servings total, both pizzas together. So yes, each person gets 1/4 of a pizza. The crust is dense and filling, I think you will find.

      Thank you for the compliment on my photography! I am a complete amateur but I’ve taught myself a lot over the past few years. I use an 8 year old Canon Rebel XT that was handed down to me from my brother. I used to use the kit lens (18 – 55mm) but now I have the 1.8 50 mm and it makes a huge difference in the ability to control depth of field! I am actually doing an amateur photography presentation at a blogging conference this weekend!

  23. Tony says

    I stumbled on this recipe via a Google search and I’m really glad I did. I’m a Type 1 Diabetic, diagnosed two years ago. And pizza is one of the foods I miss the most. It’s so hard finding a good pizza recipe that doesn’t wreck my numbers. And yours sounds really really great. I’ve used almond flour before and had varying levels of success making a pizza. I can’t wait to try this. One thing I’ve done myself that I think I might try with yours too is a tablespoon of stevia. It really adds a noticeable amount of sweetness.

    • Carolyn says

      Hmmm, I am interested in trying it with stevia, that might be good. One note on this recipe…it’s really quite filling. I decided last time I made it that I was going to roll it out even thinner next time, so that I could get more toppings on and less crust filling me up. You might want to experiment with that a bit. Good luck!

  24. Christine says

    I just had a delicious slice of pizza made with this crust. I cut the recipe in half, since I was making it for two, and used coconut flour instead of oat fiber. I also added a little hemp and a little flax meal to the dough and sprinkled some on the bottom of the pizza stone. I was surprised by how much the coconut flavor comes through, but to me it was still very tasty. I will definitely be making it again!

  25. Noreen says

    Hi Carolyn, I was searching the web for a low carb pizza crust recipes and found this. My family loves pizza nights and I usually only have one piece or opt out as the calories are so high. I am excited to try this recipe and it looks delicious in the picture as well. I’m wondering if you can provide nutritional information for this recipe; sorry if I missed it in the comments. Thanks so much.

  26. Justin says

    I just came across this site via a google search for a low-carb pizza crust. This site is FABULOUS! I can’t wait to start trying some of these recipes.
    You have also been officially liked on Facebook by me! :)

  27. says

    I will try this very soon, I am very excited to make pizza. I have seen other recipes but by the ingredients it didn’t look good, but this may be just the one! :)

  28. Nicole says

    As to the almond milk…do you use original or flavored? Sweetened or unsweetened? I’m trying to go low carb so I assume I would use the unsweetened as it has fewer carbs. You may have already answered this question, but in skimming the comments I didn’t see it.

  29. Bonnie says

    Could I make this dough ahead of time and refrigerate? Then bring the room temp before I roll out? Making for a party that I’d love to prep for the day before. Thanks!

  30. says

    do you think a pea protein powder could work instead of whey? we have a dairy allergy.
    do you add the extra protein to everything? what is the ratio you use? have you ever tried xanthum gum? I’m new to gluten free and I’m trying to figure out how to make substitutes for some of my favorite recipes. I like the idea of using a different protein powder. this is the first I’ve seen it used. I’ll be trying it tonight!

    • Carolyn says

      How much protein does the pea protein have per 1/4 cup? Then I can give you a better answer. I don’t add protein to everything but it helps gluten-free things rise and hold their shape (since gluten is actually a protein). And yes, I do use xanthan in some of my recipes. You could also use hemp protein or egg white powder.

  31. Christiana says

    Hi Carolyn

    This looks sooOooo good, must give it a whirl. One question – do you think it feasible to make the whole crust recipe, and then freeze half for later? Thank you!

  32. Emma says

    I noticed you now have “OR 1/3 cup coconut flour” next to the oat fiber in the ingredients list – what are the carb counts per serving based on? Oat fiber or coconut flour?

    Also, if you’ve tried both, what are the differences in the end product? :) I Have both, but a whole cup of oat fiber seems almost wasteful (I love it and I’m hoarding it a bit – I do find it helps in many LC baking and flour mixes) but would probably impart a better flavor and texture?

    • Carolyn says

      The carb count is for oat flour, but it should be less with coconut flour. I haven’t run those numbers. The dough is stickier with coconut flour and the end result is a little more tender but still very flavourful.

  33. jill says

    Thanks for the pizza dough recipe. I tried it the other night and it turned out a bit dry. I used 2 Tbs of pysillium husks to replace the protein powder. How can I make it a bit more moist? More almond milk. Thnaks!

  34. Charlotte says

    I am so appreciative of your recipes! I am new to low carb and none of your recipes have failed me!

    I am weary about protein powder. Can I substitute flaxseed meal? Any other whey protein suggestions?

    • Carolyn says

      You need the protein powder to help it rise (since gluten is a protein, in its absence you need another dry protein). You can skip it but it might not rise as much or be as tender.

  35. says

    This maybe silly but when you give the nutritional information does that mean 4.5 carbs is that for both pizzas or just one. With my granddaughter beings that she has a pump everything has to be exact.
    Thanks again. You can’t even imagine how grateful I am to you.
    God Bless

    • Carolyn says

      I understand you need to be really careful! It’s 8 servings total (between the two pizza) so it’s 4.5 g of carbs per serving (including both pizzas – a serving is 1/4 of a pizza).

    • Carolyn says

      I don’t but you should be able to run the ingredients through My Fitness Pal and get a good idea.

  36. Erin says

    Such a good recipe! I have made it twice in the last three days. My husband was recently diagnosed with celiac and I basically have also cut out gluten and sugar as well. This tastes like REAL pizza crust. I didn’t have any whey protein, so I added in a little cornstarch and some Parmesan cheese. It will be our regular crust recipe, thanks for posting!


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