Low-Carb Almond Flour Pizza & Pie Crust (Keto-Friendly, Gluten-Free)
A versatile, crispy crust that’s perfect for both savory and sweet applications.
KEY INFO:
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
- Servings: 8 slices (pizza) or 1 9-inch pie crust
- Difficulty: Easy-Moderate
- Dietary: Keto, Low-Carb, Gluten-Free, Grain-Free, Vegetarian
EQUIPMENT NEEDED:
- Large mixing bowl
- Parchment paper
- Baking sheet or 9-inch pie pan
- Rolling pin (or hands for pressing)
INGREDIENTS:
- 2 cups blanched almond flour (200g)
- 2 large eggs
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon sea salt
- 1 teaspoon Italian herbs (for pizza) OR 1 teaspoon monk fruit sweetener (for pie)
METHOD:
- Preheat oven to 350°F (175°C)
- Mix almond flour and salt in a large bowl
- Add eggs and oil, mix until a cohesive dough forms
- Place dough between two sheets of parchment paper
- Roll to 1/4 inch thickness (pizza) or press into pie pan
- Remove top parchment, transfer to baking sheet/pan
- Prick surface with fork several times
- Par-bake for 12-15 minutes until edges are light golden
CRUCIAL TIPS:
- Use blanched almond flour (not almond meal)
- Don’t skip par-baking – ensures crispy crust
- Watch edges carefully to prevent burning
- Let cool 5 minutes before adding toppings
STORAGE & VARIATIONS:
- Store wrapped in fridge up to 3 days
- Freeze unbaked up to 3 months
- For pie crust: add 1 tsp vanilla + sweetener
- For pizza: add Italian herbs + garlic powder
COMMON MISTAKES:
- Over-mixing makes tough crust
- Under-baking leads to soggy bottom
- Too thick crust won’t crisp properly
Keywords:
almond flour crust, keto pizza crust, low-carb pie crust, gluten-free dough
