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Focaccia Pizza Crust {almond flour}

August 9, 2010 by Erica 72 Comments

Focaccia Pizza Crust

If you’re craving a better almond flour pizza crust, or focaccia or flat bread that has some crunch and chew to it, you’ll like this. It’s a bit different than the thin pizza crust recipe.

My first recipe for pizza using almond flour resulted in thin crust pizza, which isn’t widely received in my house. I like it, but I’m alone on this one. Then there is the deep dish pizza recipe, which is great, but can be very gooey and can get soggy. There are techniques to prevent the crust from getting soggy – it just takes extra time and effort. It’s almost like a pizza casserole.

The good news about this cheese bread pizza crust is that the bottom gets crunchy too! So it’s an all-around crunchy win, and was received much more favorably here than the other pizza crust recipes that use almond flour.

You can serve these hot with toppings, and save them in the fridge for a few days. I haven’t tried freezing them yet, but they’re easy to reheat out of the refrigerator. My favorite topping is pesto, tomato sauce, goat cheese, and a bit of shredded cheese to top it off.

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As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
5 from 2 votes

Focaccia Pizza Crust {almond flour}

Servings: 4 servings
Calories: 496kcal

Ingredients

  • 2 cups almond flour
  • 2 large eggs
  • 1 cup shredded cheese (cheddar, Parmesan, or a mix of cheese types)
  • 1/4 teaspoon seasoning (oregano, basil, garlic powder)
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil
US Customary - Metric

Instructions

  • Preheat your oven to 350 degrees F.
  • Blend all the dry ingredients.
  • Add the wet ingredients to the blended dry ingredients and blend well into 2 or 4 dough balls - depending on how big you want your pizza pies.
  • On a non-stick baking sheet or parchment paper, use your hands to flatten out a ball of dough into a circular pie. I make individual pies, but one big one will work as well.
  • Bake the pie crusts for about 15 minutes, or until they're as dark and firm as you want. The longer they stay in the oven, the crunchier the outer crust will be, on top and bottom.
  • When done, either add toppings and bake for another 5 to 10 minutes, or serve as flat bread and dip into flavored oils and creamy dips. They also go great with salads.

Nutrition

Calories: 496kcal | Carbohydrates: 13g | Protein: 25g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 127mg | Sodium: 495mg | Potassium: 70mg | Fiber: 6g | Sugar: 2g | Vitamin A: 369IU | Calcium: 411mg | Iron: 3mg
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Filed Under: Gluten-Free, Low Carb | Keto, Paleo, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour

Previous Post: « Herbed Goat Cheese
Next Post: Watermelon Cooler »

Reader Interactions

Comments

  1. Lynne

    February 15, 2022 at 7:48 am

    Is there anything at all that can be substituted for the cheese. I don’t like cheese at all! Thank you!

    Reply
    • Erica

      February 15, 2022 at 9:27 am

      If you’re following SCD, you can try cashew cream (very thick version). I haven’t tried it yet but I think it should work well.

      Reply
  2. Jan

    February 13, 2021 at 6:43 pm

    I just found your recipe and made pizza for my 94 year old Dad who is on SCD and who was really, really sad when my Mom and sister ate pizza that he could not have. I made one each for my Mom and sister too. Thank you so much!!! It is amazing and everyone loved it. My Mom called me and raved about the delicious crispy crust and said Dad was so happy to have pizza again. They could not have been happier because they had decided to forego pizza so he wouldn’t feel left out. Now they can have pizza parties again.

    Reply
    • Erica

      February 13, 2021 at 7:39 pm

      Wow, so happy it worked for you and happy birthday to your Dad!

      Reply
  3. Donald Aguilar

    May 16, 2020 at 3:48 pm

    5 stars
    I did the Pizza crust last night and snikerdoodles today. So pleased with this website!!! Excellent wheat-free recipes. With some imagination, I’m making them sugar free as well.

    Reply
    • Erica

      May 16, 2020 at 3:51 pm

      Thank you, Donald! If you’re looking for sugar-free versions of my recipes, there are several in my Everyday Keto book. Cheers.

      Reply
  4. Sammie

    April 25, 2020 at 8:42 pm

    5 stars
    Thank you so much for this amazing recipe! We are trying to slowly transition my very picky teenager to the SCD. He loves pizza and this was a hit!

    Reply
    • Erica

      April 25, 2020 at 10:13 pm

      So great to hear! I know, it’s hard transitioning. Best wishes!

      Reply
  5. Rubia

    November 27, 2018 at 10:13 am

    I really wanted this to work out but after baking them for 20 minutes, the inside still looked uncooked. Not sure what I did wrong. The outside looked perfect, the flavor was great but I don’t think it cooked through.

    Reply
    • Erica

      November 27, 2018 at 11:26 am

      Did you make an substitutions? You may need to bake it a bit longer if your oven runs cool.

      Reply
  6. Carrie Defoor

    September 24, 2018 at 3:47 pm

    Girl! I’m doing keto and this is right up my alley! Thank you for this recipe! You are amazing!

    Reply
    • Erica

      September 25, 2018 at 1:46 pm

      Aw, thanks 🙂

      Reply
    • Jenn

      July 18, 2020 at 9:37 am

      100% best SCD pizza crust we’ve tried so far. Big hit with my nearly 3 year old and 4.5 half year old.

      Reply
      • Erica

        July 18, 2020 at 9:57 am

        I agree! Thank you 🙂

        Reply
  7. Debbie F.

    September 2, 2016 at 9:25 am

    Found your thin crust recipe…..will try it for sure. It will take me a week to checkout all your great recipes!

    Reply
    • Erica

      September 2, 2016 at 9:40 am

      Great – thanks for letting me know. I fixed the link. Cheers!

      Reply
  8. Debbie F.

    September 2, 2016 at 9:11 am

    Erica…your web site is a true God send! Your recipes are amazing and I look forward to trying them. Thanks for dedicating a “SCD” section. I tried to find your thin crust recipe but it said it could not be found. I suppose I could just use this one and make them real thin. I am going to experiment with this recipe and see if the make a crunchy roll…..I really miss those. Again, thanks so much for all your hard work and sharing your great recipes with us!
    Deb

    Reply
  9. Debbie F.

    September 1, 2016 at 2:04 pm

    OMG..I love this crust! Am on SCD for SIBO and have been searching for a crust that can hold up to some sauce and toppings. Your recipe is amazing! I use cheese curds that I shred up in my processor and they worked great. Thank you so much!

    Reply
    • Erica

      September 1, 2016 at 2:38 pm

      Nice use of cheese curds!

      Reply
  10. Mari

    May 20, 2016 at 10:48 am

    Best SCD pizza crust ever!
    I used grated aged parmesan cheese, and a very fine almond flower.
    The consistency was perfect.
    Thank you again you have the best recipes.

    Reply
    • Erica

      May 21, 2016 at 9:59 am

      Thanks, Mari!

      Reply
  11. Marleigh

    April 4, 2016 at 3:17 pm

    I have made this crust twice now. The first time came out exactly like the pictures, which never happens. I was so excited. It was tasty. This time I made it again and spread a little homemade garlic butter on the crust before putting on the toppings. Very tasty and my family who are not Scd/paleo loved it as well. This will be my go to crust from now on. Thank you for making it possible for me to look forward to pizza night.

    Reply
    • Erica

      April 9, 2016 at 8:18 pm

      great to hear!

      Reply
  12. Charlotte

    January 3, 2016 at 3:59 pm

    Does anyone have the carb count on this?

    Reply
  13. Sarah Valarik

    August 28, 2015 at 7:21 am

    I am so glad I came across your blog! This recipe was perfect! Not only is this recipe pantry friendly but its easy and super tasty! This is defiantly going to become a staple in our house. Thanks so much!

    Reply
  14. Aline

    March 14, 2015 at 6:36 am

    when you say blend, do you mean use a blender or use a mixer? Or just mix by hand?! I want to make this tonight, but am unsure as to what to use.

    Reply
    • Erica

      March 14, 2015 at 9:54 pm

      sorry for the possible confusion: when I say blend, I mean mix with a spoon or whisk to blend all the ingredients together.

      Reply
      • Aline

        March 16, 2015 at 7:27 am

        awesome! thank you!

        Reply
  15. Graham

    January 13, 2015 at 3:43 am

    A 1/4 teaspoon of basil, oregano is an extremely small amount! Why so little. I would like to put half a cup of fresh basil in. Will this work?

    Reply
    • Erica

      January 13, 2015 at 6:50 pm

      I don’t see why not 🙂

      Reply
  16. Tara

    March 13, 2014 at 6:49 pm

    I made this tonight and loved it! I ordered pizza for my kids and husband because I wasn’t sure if I was going to like it & thought I would be the guinea pig. My husband walked in before the pizza was delivered & said our house smell so good & that was only this pizza crust 🙂 He wants me to make it for all of us next time. Thanks so much!

    Reply
  17. Pamela Smith

    February 4, 2014 at 4:08 pm

    I JUST DID THE MOST AMAZING THING with your recipe. I omitted your seasonings and added a bit of taco seasoning, then rolled the ‘dough’ flat and put into those silly little pans that you can buy to bake tortillas in for taco salad shells. It worked perfectly! We are having taco salad for dinner.
    Thank you for your time and effort in making life easier for those of us that are trying to live a new lifestyle!

    Reply
    • Erica

      February 4, 2014 at 9:11 pm

      wow, great idea! I’ll have to try that!

      Reply
  18. April

    November 8, 2013 at 11:36 am

    OMG!!! I just have to say this last few weeks of trying your recipes has been AMAZING! I thought it was going to be extremely difficult to cut out grains, but your recipes are AWESOME!! I have a new found love for cooking and baking with almond flour, coconut flour, coconut oil, and using honey as a sweetener. I just made this crust, we are going to use it for dinner, sausage, onion and pepper pizzas, and it is probably one of the best crusts I have ever made. I should have pry added just a pinch more salt, but never the less amazing!! Thank you so much for these amazing recipes 🙂 if it weren’t for your recipes I don’t think I would have been able to stick to my modified paleo lifestyle change!

    Reply
    • Erica

      November 8, 2013 at 9:55 pm

      wow, that’s great! It’ll get easier too and soon you’ll be coming up with your own recipes 🙂 thanks!

      Reply
  19. Lynn Sturla

    August 2, 2012 at 8:31 pm

    I am just starting the scd diet but my son is allergic to almonds. Can I replace the almond flour with regular flour for this or any other recipes? They look so good and healthy I want him to enjoy them as well.

    Reply
    • Erica

      August 2, 2012 at 8:37 pm

      Peanut flour is an option, but I haven’t tried it. AP flour is not allowed on SCD. coconut flour is a good, but you can’t just substitute it. Read posts about coconut flour.

      Reply
  20. Nikki

    October 5, 2011 at 9:12 am

    I’ll have to give this a try looks yummy. I found a great pizza crust recipe on http://www.joyfulabode.com

    You wouldn’t believe it has cauliflower in it. Tastes fantastic!

    Reply
  21. Sheila D. Copeland

    October 3, 2011 at 9:09 am

    I have these in the oven right now! I’m very excited to try them for our boys’ home made pizza “lunchables”. I used a tortilla press to make individual sized mini pizza crusts. One hint: I cut individual sized parchment paper to put on the tortilla press, dipped my fingers in water and rolled a golf ball sized dough ball, put another piece of parchment on top and pressed. Then just peel off top piece of parchment and lay crusts (with parchment on bottom) right on cookie sheet and bake. So easy!
    I just took the first tray out of the oven and they smell so good! I think I will try a thicker crust next time though.
    Thank you for these! Yum!

    Reply
    • Erica

      October 3, 2011 at 9:53 am

      Sounds great! What brand of tortilla press are you using?

      Reply
  22. karla diaz

    October 1, 2011 at 7:25 pm

    Thank you, thank you, thank you!!!! That was the BEST pizza I have had in YEARS! I can’t stand GF pizza crusts but this one is AWESOME! I topped it with sauce, hot pepper flakes, canadian bacon, red onion, red bell peppers and mozzerella. I also made the crust quite think and cooked a little longer than suggested. YUMMY!

    Reply
    • Erica

      October 1, 2011 at 7:47 pm

      yum!

      Reply
  23. Melissa S

    September 2, 2011 at 2:55 pm

    Wow! I just found your website and made these for supper. I was craving pizza but being on yeast free diet, I can’t have pizza.
    I made these with goat and sheep cheese and then topped them w sauce and chicken and spinach. Yum! Thank you! Have been looking at your other recipes and can’t wait to try them too!

    Reply
  24. Amy

    August 9, 2011 at 11:20 am

    Erica! My 10 yr. old son is jumping up and down at the site of this pizza crust! 🙂 We’re on our way into the kitchen to make it! Do you think it would be okay to freeze? I’d love to keep unbaked dough on hand in the freezer if you think it would freeze well.

    Thanks for your awesome site! Your brownies are still our favorite! 🙂

    ~Amy

    Reply
  25. לימי

    August 9, 2011 at 3:52 am

    היי. אני קוראת שלך מישראל. רציתי לומר לך שהגעתי היום לכאן והאתר שלך פשוט נפלא. תודה על המתכונים המעלפים שלך.

    Reply
    • Erica

      August 11, 2011 at 7:08 am

      You’re welcome!

      Reply
  26. Jenni

    July 5, 2011 at 12:06 pm

    Looks awesome! Just wondering if I could substitute coconut flour instead of almond flour? Has anyone ever tried such a thing? I have a bunch of coconut flour on hand and no available almond flour… plus I’m obsessed with coconut… Anyone have any suggestions?

    Reply
  27. Karen

    June 19, 2011 at 2:58 pm

    Since I had the ingredients on hand, I made this last night for our pizza crust. It was awesome! I used all cheddar in the dough and baked it in a glass pizza “pan.” Then topped it like a regular pizza. So delicious! Thanks for all your great recipes!

    Reply
    • Erica

      June 20, 2011 at 2:21 pm

      You’re welcome!

      Reply
  28. Martine

    June 6, 2011 at 6:20 am

    Hello,

    I made it last night and I felt like the crust was really to dry…do you think I could add butter or yoghourt in this recipe?
    It tasted not cheesey at all neither!

    Thanks

    Reply
    • Erica

      June 6, 2011 at 7:01 am

      Sure. Check your ingredients though. I haven’t had this come out dry.

      Reply
  29. Liana

    April 16, 2011 at 1:31 pm

    Oh my gosh, this pizza…looks like PIZZA! And I miss being able to eat pizza. I’ve tried other crusts, but just don’t like them. I will definitely have to give this one a shot. Thanks for the recipe!

    Reply
  30. Christie {Nourishing Eats}

    March 16, 2011 at 4:49 am

    We made this last night and it was awesome. I will surely be making it again! Thanks for the great recipe.

    Reply
  31. Angie

    December 16, 2010 at 10:31 am

    I made this a while back and used it as a pizza crust. My husband and I follow the Primal Blueprint, and this is a nice addition to our menu! Thanks for the great recipe.

    Reply
    • Erica

      December 16, 2010 at 10:54 am

      Nice to hear – thanks Angie!

      Reply
  32. Erica

    October 8, 2010 at 4:54 pm

    Hi Cindy. Cashew flour might be a good sub here, but I haven’t tried it. You may be able to find more affordable almond flour online. there are sources on this page: https://comfybelly.wpengine.com/2009/01/the-scoop-on-almond-flour.html

    Reply
  33. Cindy

    October 8, 2010 at 10:27 am

    Hi! These look great! I have a question though, where I live almonds and almond flour is very expensive, can it be substituted for something else? Thanks!

    Reply
  34. Erica

    September 28, 2010 at 7:05 am

    Lauren – I’d have to play around, but cheddar is fine. Yes, the bread pan will help, but the dough doesn’t spread or rise.

    Reply
  35. Lauren

    September 27, 2010 at 9:17 pm

    Thank you, Erica, for the response. I don’t know when I’ll be able to try it out, but as soon as I do I’ll let you know the results. Do you think I should use a cheese softer than Cheddar? Also, as far as the shape, maybe trying to bake it in a french bread pan would help some.

    Reply
  36. Erica

    September 26, 2010 at 7:49 am

    Hi Lauren. I know that search – it’s a tough one to pull off with nut flours or other flours that don’t have some kind of gluten-consistency to create the texture. That said, I think it’s worth a try to take this recipe and shape it into a bit of a cylinder – it just might work – maybe adding a cheese that is not as hard would lend itself to that texture. You’ve made me curious too!

    Reply
  37. Lauren

    September 25, 2010 at 6:37 pm

    Hi Erica,

    I just found your site a few days ago and am amazed at your recipes! Since going grain-free, I’ve really been searching for a grain-free baguette/french bread recipe. Do you think this recipe would work if I just changed the shape, or do you know of a recipe? Keep up the good work, and thank you for sharing!

    Reply
  38. Erica

    September 16, 2010 at 10:03 pm

    Apsalar – Good to hear – thanks!

    Reply
  39. Apsalar

    September 16, 2010 at 9:11 pm

    These were delish! I followed the recipe and it made 2 personal-sized pizzas for us, which was just right.

    This website is becoming a go-to for me. I also made the almond flour chocolate chip cookies and they turned out nicely as well. Thanks so much!

    Reply
  40. V Demetros

    September 2, 2010 at 4:09 pm

    I have these in the oven right now and they smell terrific! Check out my gluten-free, vegetarian site at http://www.gfinaz.blogspot.com. I’ll post a review when they are done! Thanks!

    Reply
  41. Erica

    August 31, 2010 at 8:24 am

    Thanks Caryn 🙂

    Reply
  42. Caryn

    August 28, 2010 at 7:56 pm

    Great Pizza Crust recipe! I made it last night and I felt like I was eating pizza from my before my SCD days! It was delicious, thank you so much for all the wonderful recipes that you share. I am finding that I prefer many of your recipes over the ones that I find in cook books. Keep up the great work!

    Reply
  43. Erica

    August 27, 2010 at 9:15 pm

    Cheryl – great to hear. Cashew flour is a great alternative to almond (or hazelnut) flour. I’ve made cakes with it that came out really well!

    Reply
  44. Cheryl

    August 27, 2010 at 9:11 am

    This is absolutely the best grain-free pizza crust I’ve had thus far, and I’ve tried out many recipes. I subbed the almond flour with cashew flour and it worked fine.

    Reply
  45. valen

    August 13, 2010 at 9:14 am

    I’ve made similar pizza crusts and they were indeed delicious, this recipe looks even better!

    Reply
  46. Erica

    August 12, 2010 at 5:47 am

    Nicole, so glad it worked out. Smoked goat cheese sounds wonderful.

    Reply
  47. Nicole

    August 11, 2010 at 11:51 pm

    I made these today using smoked goat cheese in the crust and they are the BEST! My husband and I have devoured all but one little crust, and I only made them 10 hours ago. Thanks for the great recipe.

    Reply
  48. mary

    August 11, 2010 at 1:53 am

    Thank you for the recipe..I look forward to trying it…It helps me stay on plan…

    Reply

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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

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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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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