• Thin Crust Pizza


    This thin crust pizza is made with finely ground, blanched almond flour. But not much almond flour – and there’s more cheese and egg in this recipe than a traditional pizza crust.

    I make them as individual pizzas, and once they are made I store them in the refrigerator (wrapped in wax paper and plastic – wax paper between each pizza to separate them easily). You can freeze them as well – just seal them to prevent freezer frost. They reheat easily at 325 degrees F for about 8 minutes. And here’s a tip: sometimes I make just the pie crust and freeze or refrigerate them for later use.

    Pizza on cookie sheet

    Posted in Gluten-Free, Low-Sugar, SCD, Snacks, Vegetarian  |  28 Comments

    28 Responses to Thin Crust Pizza

    1. Hänni says:

      Thanks for sharing–i have not seen an almond flour pizza dough recipe anywhere on the web. My question for you is: do you need to put cheese in the crust? Will omitting it change the texture of the crust, or is it necessary for flavor? Also, have you ever tried to make a yeasty dough with almond flour? This is my favorite recipe and am wondering if I can directly sub almond flour for all-purpose: 101 Cookbooks Best Pizza Dough Ever

    2. Erica says:

      Good questions. I’ll answer as best I can 🙂 I haven’t tried the crust without cheese since it helps bind the flour (along with the egg) and it adds flavor (salt), but I bet it would still work – you might need to add another egg and some more seasoning. Not sure though since I haven’t tried it.
      For the yeast question: No, I haven’t tried yeast with almond flour – very interesting idea. I’m thinking you probably won’t have a reaction like the one you have with yeast and the gluten in wheat. With almonds, there’s no gluten to stretch and create that chewy, stretchy taste that wheat flour gives you. But if you try this, let me know what happens!

    3. Erica says:

      Just thinking about one more thing: if you omit the cheese, it may be more of an pancake – lighter, since it’s mostly egg and flour at that point. Could be good though. You’ve go me thinking I need to experiment more with this…

    4. Nida says:

      we can put baked boneless chicken pieces on it too.yum.

    5. Nida says:

      Does this pizza taste exactly like the conventional pizza made with all-purpose flour n yeast mixture dough?

    6. Erica says:

      Nida, this crust is not chewy like conventional pizza. And it’s a bit softer. You can make it crunchier by baking it a bit longer at a low temperature (about 275 degrees) for about 10 minutes longer, and it will brown more as well.

    7. jeanne says:

      I made this the other night and we all loved it!!! Great recipe…thanks!

    8. Erica says:

      thanks Jeanne 🙂 – love your store!

    9. yaudie_myboo@yahoo.com says:

      thank you for sharing this i reall was craving pizza for 2MNTH and now i can make a pizza with my special flour on my healing diet. thanx!

    10. Jaime says:

      Hey, have you tried the new Soy free Dairy free Daiya cheese? Usualy found at Whole Food.
      It’s even better than “follow your heart” Soy cheese. or even the rare find “Cheezly” from the UK but found online and in some places in America.

    11. Jaime says:

      Oh, and if you want a parmazan taste, try Summer Savory herbs and Rosemary together.
      I kid you not!

    12. Luana says:

      I made half this recipe the other night for dinner and it made 2 small individual pizzas. The crust came together in minutes, and in less time than it would have taken to cook a store-bought frozen pizza, this was ready. It was really good, very satisfying and tasted like real pizza

    13. omer says:

      I was wondering if I cud make it with 1 1/2 cup of almond flour combined with ground flaxseeds?

    14. Erica says:

      Omer – I don’t see why not. Go for it!

    15. omer says:

      I did the exact recipe a couple of times before and I liked it (obviously since I made it again)
      This time I substituted 1/2 of almond flour with ground flaxseeds and I added 1/4 teaspoon of sugar substitute (xylitol) and it turned out great!!.. I could just eat it without the topping or use it as a good bread substitute but still haven’t tried it with toppings I bet it will be awesome..

    16. Juniper Gardens says:

      This came out so delicious! I made mine a little thicker and used it as a flatbread instead of pizza- worked great with melted havarti on top but also was amazing with spread hummus and sun dried tomatoes or just melted garlic&herb butter with cracked pepper and sea salt. Next round I’m going to try making a spicy version with cayenne and fine diced jalapenos worked into the dough. After that a middle eastern version with kebab spices, turmeric, and cumin. Endless possibilities!

      I also used the same base of almond flour and eggs to make macaroons with fine brown sugar, coconut flakes, sea salt, and semisweet chocolate chips- yumm!

      Thanks so much for posting your recipes.

    17. I made this tonight and it was SO good! I’ve been low-carb for a couple of months so it’s nice to have pizza occasionally. I’ve also wanted something other than veggies to dip in my hummus. Anyway, I posted a pic of my pizza and your recipe (giving you credit of course!) on my blog: http://thefrickinchicken.blogspot.com/2010/12/almond-flour-crust-pizza.html

      Thanks for the terrific recipe!

    18. I just have to thank you for your awesome blog! I made your pizza crust tonight and it was delicious–the whole family devoured it, and luckily, I had the foresight to double the recipe and freeze some crusts. I also made your cinnamon cookies today, which are a real treat, both to my kids who are new to the SCD diet (and us as parents who are doing the diet with our kids). I appreciate you taking the time to share your great recipes!!

    19. Elsol says:

      I’m so excited to try this,but I have a question….. Do you ave to use blanched almond flour or can I use almond meal, or a combo?

    20. Jessica says:

      Made these tonight for my 3 kids and husband. Just wanted to suggest a really good pizza topping: braised or sauteed fennel and olive oil cured black olives with tomato sauce. I top mine w/a sprinkle of a hard Italian cheese like parmasean. I got the idea from 101cookbooks. It tastes good with this crust! Thanks.

    21. Alyssa says:

      Erica, I am 5 for 5 with your recipes. This pizza came out amazing! I’ve had a craving for pizza for a while..this hit the spot. And with the almond crust, they are more filling than they look! I love your recipes and I want to buy your cookbook. Did it come out yet?

      • Erica says:

        Thanks Alyssa! Good to hear – haven’t made that in a while. Book is not out yet – I’ll post something soon. Waiting for cover art, but I might flash some photos as a preview. May 2013.

    22. Luana says:

      Made two of these the other night. Had a cold piece for breakfast this morning. Yum!

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  • Measurement equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
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    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
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