Game-changing almond flour pizza (keto & low-carb) bakes up as a rich, savory gluten-free crust topped with creamy alfredo and sharp cheddar. It's on the table in 25 minutes and cuts into four slices at 5g net carbs each. Pizza night is back on the menu.
Who says you can’t have pizza on a low-carb or keto diet? Say goodbye to cravings with this game-changing Almond Flour Pizza recipe! We’re ditching the carbs but keeping all the flavor with a rich, savory crust that’s both gluten-free and incredibly easy to whip up. Topped with creamy alfredo and sharp cheddar, this pizza is a satisfying, guilt-free indulgence perfect for any night of the week. Get ready to fall in love with pizza all over again!
Ingredients
• Serves 4
• For the Crust
• ¾ cup / 84g (2.96 oz) almond meal
• 1½ tsp baking powder
• 1½ tsp granulated sweetener
• ½ tsp dried oregano
• ¼ tsp dried thyme
• ½ tsp garlic powder
• 2 large eggs, room temperature
• 5 tbsp / 70g (2.47 oz) butter, melted
• For the Toppings
• ½ cup / 120g alfredo sauce
• 4 oz / 113g cheddar cheese, shredded
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the almond meal, baking powder, granulated sweetener, oregano, thyme, and garlic powder until well combined.
3. Add the room temperature eggs to the dry and mix until a thick dough begins to form.
4. Pour in the melted butter and stir until the dough is smooth and fully incorporated.
5. Spread the dough evenly onto a greased 12-inch pizza pan or a baking sheet lined with parchment paper. Pre-bake the crust for 7-9 minutes, until it’s lightly golden.
6. Carefully remove the crust from the oven. Evenly spread the alfredo sauce over the surface, leaving a small border. Sprinkle with the shredded cheddar cheese.
7. Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted, bubbly, and slightly golden. Slice and serve immediately.
Nutritional Information
• Nutritional Info
• Per Serving
• Calories: 460
• Fat: 45g
• Net Carbs: 5g (0.18 oz)
• Protein: 15g
Pro Tips
• For a crispier crust, pre-bake it for an extra 2-3 minutes before adding toppings. Watch it closely to prevent burning.
• This dough is sticky! Wet your fingers or a spatula with a little water or olive oil to make spreading it on the pan much easier.
• Don’t be afraid to customize. Swap the alfredo and cheddar for marinara and mozzarella, or add your favorite low-carb toppings like pepperoni, mushrooms, or bell peppers.
• Using room temperature eggs is key. It helps the combine smoothly and prevents the melted butter from seizing up and creating clumps.
FAQ
Q: How can I make the almond flour pizza crust crispier
A: For a crispier crust, pre-bake it for an extra 2-3 minutes before adding your toppings. Be sure to watch it closely to prevent it from burning.
Q: Is this almond flour pizza recipe gluten-free
A: Yes, this pizza is completely gluten-free. The crust is made with almond meal, which contains no gluten, making it a perfect choice for those with gluten sensitivities.
Q: What other toppings can I use on this keto pizza
A: You can easily customize this pizza. Swap the alfredo and cheddar for marinara and mozzarella, or add your favorite low-carb toppings like pepperoni, mushrooms, or bell peppers.
Q: Why is my keto pizza dough so sticky to handle
A: This type of dough is naturally sticky. A great pro tip is to wet your fingers or a spatula with a little water or olive oil, which makes spreading the dough on the pan much easier.
Pro Tips
- The dough is naturally sticky, so wet your fingers or spatula with a little water or olive oil before spreading it onto the pan — it glides out evenly instead of clinging.
- Use room-temperature eggs. Cold eggs make the melted butter seize into clumps instead of blending smoothly into the almond meal.
- For a crispier crust, pre-bake it an extra 2-3 minutes before adding the toppings, watching closely so the edges don't go from golden to burnt.
- Alfredo and cheddar are just one route — swap in marinara and mozzarella, or scatter pepperoni, mushrooms, or bell peppers over the top without moving the carb needle much.
- Slices reheat best on a dry skillet or in the oven so the crust crisps back up; the microwave turns the almond crust soft.
Frequently Asked Questions
How can I make the almond flour pizza crust crispier?
Pre-bake the plain crust for an extra 2-3 minutes before saucing and topping it. Watch it closely during those final minutes.
Is this almond flour pizza gluten-free?
Completely. The crust is built on almond meal rather than wheat flour, so it contains no gluten.
What other toppings can I use?
Swap the alfredo and cheddar for marinara and mozzarella, or add low-carb toppings like pepperoni, mushrooms, or bell peppers.
Why is my keto pizza dough so sticky?
That's normal for this dough. Wet your fingers or a spatula with water or olive oil and spreading it across the pan becomes quick and easy.
Recipe card below.
More Recipes You’ll Love
- Zesty Low-Carb Chicken Tacos with Gluten-Free Tortillas
- Easy Keto Bread with Almond and Coconut Flour
- Incredible Keto Cloud Bread Rolls
Game-Changing Almond Flour Pizza (Keto & Low-Carb)
Ingredients
Method
- Directions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the almond meal, baking powder, granulated sweetener, oregano, thyme, and garlic powder until well combined.
- Add the room temperature eggs to the dry and mix until a thick dough begins to form.
- Pour in the melted butter and stir until the dough is smooth and fully incorporated.
- Spread the dough evenly onto a greased 12-inch pizza pan or a baking sheet lined with parchment paper. Pre-bake the crust for 7-9 minutes, until it's lightly golden.
- Carefully remove the crust from the oven. Evenly spread the alfredo sauce over the surface, leaving a small border.
- Sprinkle with the shredded cheddar cheese.
- Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Slice and serve immediately.
- Don't be afraid to customize. Swap the alfredo and cheddar for marinara and mozzarella, or add your favorite low-carb toppings like pepperoni, mushrooms, or bell peppers.
- Using room temperature eggs is key. It helps the combine smoothly and prevents the melted butter from seizing up and creating clumps.
