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.
Indulge your pizza cravings with this almond based pizza crust. It’s a fantastic stand-in for wheat crust!
- 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
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Preheat oven to 350F.
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In a large bowl, whisk together almond flour, oat fiber OR coconut flour, whey protein, baking powder, garlic powder and salt.
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Stir in eggs, melted butter and almond milk until dough comes together. It will be somewhat sticky.
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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).
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Peel off top layer of parchment. Lift bottom parchment with crust on it onto a baking sheet or pizza stone.
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Bake 8 minutes, then remove from oven and put on your favourite toppings. Bake 5 to 7 minutes more.
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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.
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Remove from oven and let site 5 minutes.
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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.
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.
Carolyn says
Sure! It’s just really about getting the right amount of liquid into the recipe.
Judy 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.
Judy says
Oops, i have a question. How thick are you rolling it, or roughly, what diameter? Thanks!
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!
Brian @ A Thought For Food says
Looks great to me! But I’m just a sucker for pizza.
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!
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.
pat says
Oat fiber is not the same like oat flour. Oat flour has way more carbs.
Erin @ Texanerin Baking 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.
Kiersten @ Oh My Veggies says
I’ve been wanting to make a cauliflower crust pizza, but I know my husband would give me the side-eye if I try serving that to him. This looks like a much better gluten-free crust option!
Linda says
Kiersten, caulilflower crust pizza is actually quite good, especially if you bake the cauliflower rice until it just starts to cook, rather than steaming or, worse, boiling it. If you steam or boil it, you have to put it in a towel and squeeze out the extra water. If you bake it, the excess water evaporates in your oven. That said, I wouldn’t call it a pizza substitute. I’d call it a flavorful way to get more vegetables in your diet. If I want pizza, Carolyn’s crust looks like a much better way to go. But topping cauliflower crust with cheese, basil, and fresh tomatoes, for example, is an awesome way to eat your veggies. 🙂
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?
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.
😀
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!!!
Carolyn says
And I love getting comments like this. Glad you love the recipes!
Tamera Alexander says
Carolyn and Susan, where do you order your oat fiber? Is that the same thing as oat flour?
Alison @ Ingredients, Inc. says
these look so good! I am so glad to have this!
Sylvie @ Gourmande in the Kitchen says
You’re right a good low carb pizza crust is hard to come by, this one looks delicious!
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!
Lisa | With Style and Grace says
I love an easy almond flour crust, but never thought to add protein powder – SO smart!
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.
Jen Houck says
Is there a difference between oat flour and oat fiber?
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.
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?)
Carolyn says
How about some coconut flour? It would probably work.
Toby says
I use soy and garbanzo bean flour instead of the oat fiber, but prefer the coconut flour as the substitute.
[email protected] says
I love the flavor almond flour adds. As a pizza lover, I will definitely be trying this recipe!
Jess 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.
baker street says
a low carb pizza sounds so difficult to achieve but you’ve done it, C! this looks amazing.
CJ at Food Stories says
I’ve been meaning to try an almond flour pizza crust for a very long time … This may just have to be the one 🙂
[email protected] 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. 🙂
Daniel says
But skim milk has carbs ! Lactose is a carb
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.
[email protected] 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
Skim milk would be fine!
Stephanie @ Eat. Drink. Love. says
I think pizza would be really hard for me not to eat so this recipe would be perfect! It looks delish!
Kathy says
Can you use wheat bran instead of oat fiber?
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.
Melissa says
Would psyllium husk powder be okay to sub in for the oat fiber?
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.
Carolyn says
Great tips, thank Lorraine. I know nothing about psyllium.
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.
Erin @ Dinners, Dishes and Desserts says
What a great crust recipe. So nice to have options like this when you need gluten free.
Jeanette says
Gluten-free pizza crust is tough enough, and to make it low-carb is even more challenging – cudos to you Carolyn for trying to figure this out!
Gerry @ Foodness Gracious says
This is amazing! Pizza is a diabetes nightmare and will spike blood sugars hours later. Pizza is also a kid staple so this would be perfect for Miranda,
Cheers!
Kathleen says
I am a little confused when you said to take half the dough and form into a ball–does this make 2 crusts?
Carolyn says
Yup, two crusts. Did I not say that in the recipe? I can change that…
Buttoni 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.
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.
Colleen says
Hi,
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!
Thanks!
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…
Angela says
Love, love, love it! Thank you, I have been missing pizza, so, so much!
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!
Carolyn says
So glad to hear it!
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!
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!!
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.
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.
Thanks,
Jim
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!
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!
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!
Carolyn says
What kind of hemp did you use? Protein powder? I am curious to try it, I haven’t yet used it.
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.
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! 🙂
Carolyn says
Thanks!
Cesia 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! 🙂
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.
Carolyn says
Unsweetened, plain.
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!
Carolyn says
I can’t be sure, but I think it would work!
Rebecca 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.
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!
Carolyn says
Freeze it after it’s partly baked? Yes, I think that could work.
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.
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!
Carolyn says
Yes I think the almond milk would help when using psyllium
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.
Cecelia 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).
Maria says
Hi Carolyn,
Do you know the calories and grams of protein in the pizza?
Carolyn says
I don’t but you should be able to run the ingredients through My Fitness Pal and get a good idea.
Lou says
Will this work with 4 cups of THM Baking Blend instead of the Almond Flour + Oat Fiber (or Coconut Flour)?
Carolyn says
I haven’t tried. I think you may need more liquid, since baking blend is quite dry.
Lou says
Thank you, I will try that.
Amanda says
Hi Carolyn,
This crust has literally kept me from ditching the low carb way of eating. I have been very consistent (no cheating) for 5 weeks now and was just about to slip when I came upon this recipe. I tried it yesterday, and it is great! My crust was a little crumbly, but still good. Maybe a little more liquid would help that? I used coconut milk because that is what I had on hand.
I am so excited that I can have real pizza crust (not cauliflower). Thank you for all these amazing recipes!
Carolyn says
Oh that is so wonderful to hear! It is a bit crumbly at times. Try a little more oil or a bit more egg white, that might help!
Amanda says
Thank you! I will try that!
Lance says
The pizza looked really nice, but the crust was too sweet for me. I knew it may be like that. Is there anything I can do to make it less sweet, maybe decrease the almond flour and increase the oat fiber? I know it will never take like pizza made with semolina flour, but if I can make it little more so, it would be so nice.
Audrey T. says
I’ve been stalking your blog for a year now! You’ve got such wonderful recipes here, and this pizza crust is just…it’s fabulous. It’s the first savory recipe I’ve tried of yours. I’ve made some of your desserts with ( mostly ) success. I bought vanilla bean powder to use in the vanilla bean scones ( which were amazing ) and I now use a little bit of the powder in my morning coffee. Yum.
I’ve been on a low carb, sugar free “diet” for the better part of six years now, and have tried quite a few recipes for low carb “bread” and/or pizza crust. Your pizza crust blows them all away. It’s easy to work with, is nice and firm upon baking ( and even before ) and has a nice, mild flavor, but isn’t bland either. This will be my go-to from now on.
Thank you for all the hard work you do. This low carber definitely appreciates it.
Carolyn says
Thanks so much, Audrey! Glad you like it.
Alicia says
The unflavored protein powder is very important here. Using vanilla flavored powder resulted in a very cake-tasting crust, because of all the butter and eggs used. Even with the garlic powder, it had a subtle sweet taste. I liked it, but it definitely would have been better with unflavored powder. That being said, I am very happy with this recipe! One slice of pizza was enough to satisfy my appetite, and I can typically put away a whole medium pizza by myself! Thank you!
K says
How well does this recipe freeze? I would love to freeze half of it for crazy and/or lazy days. I’m planning on giving it a shot regardless and will let you know how it goes, but if anybody has had any luck, please let me know!
Carolyn says
I think it would freeze just fine. Pre-bake it first and then thaw and top and bake again.
K says
Also, 8 servings like you make 2 pizzas and cut each pizza into 4 slices? Thanks so much!
Carolyn says
Yup, that’s exactly it. That almond flour is very filling so you can’t eat too much or you risk a tummy ache!
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!
Carolyn says
Oh, I love the addition of the parmesan, I may have to try that next time.
Judy says
Erin, How much Parmesan cheese did you add?