3 Ingredient Almond Flour Pizza Crust (Vegan, GF, Oil-free)

Make pizza night extra straightforward with my 3 ingredient almond flour pizza crust! It is vegan, oil-free, gluten-free, grain-free, Paleo, low in carbs and yeast-free. Make the dough in minutes and press into place (no rolling required).

It appears I am not the only who loves minimalist almond flour recipes. My3-ingredient almond flour cookies,3-ingredient almond flour shortbread, and2-ingredient almond flour tortillas, for example, are three of my reliable-loved recipe posts.

It is time for more! Specifically, a vegan 3 ingredient almond flour pizza crust that is as plain and satisfying as can be. It has a neutral flavor, like traditional pizza doughs, and is a reliable low-carb pizza crust!

Recipe Benefits

• Made with 3 ingredients (plus water, and optional salt)
• Vegan (no eggs, no dairy)
• Gluten-free
• Grain-Free
• Low in carbs
• Keto
• Oil-free (e.g., no coconut oil, olive oil or avocado oil)
• Yeast-free
• Quick & straightforward (one bowl and about 3 to 4 minutes prep time)
• 5 grams fiber & 6 grams protein per serving of crust
• Reliable with any and all of your go-to pizza sauce and pizza toppings!

Ingredients for 3 ingredient Almond Flour Pizza Crust

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The ingredient list for this almond flour pizza crust recipe is short and sweet. Here is what you will need:

• Almond Flour:I use finely ground blanched almond flour for this crust. It will not work as well when made with almond meal (which is more coarsely ground). Pizza crust made with almond meal is denser and does not rise as much as pizza crust made from finely ground almond flour.
• Baking Powder:Make sure to use baking powder, not baking soda (they have very different strengths; the crust will taste truly dreadful with an equal amount of baking soda). If you need the crust to be 100% gluten-free, check the label to make sure that the baking powder is certified gluten-free.
• Whole Psyllium Husks:These are made from the seed husks ofPlantago ovata, a shrub-like plant. When mixed with water, the husks form a gel that can be used as an egg substitute. They work wonders in grain-free and gluten-free breads.

You will also need some regular tap water (or any still water you prefer). I like to add salt to the dough (1/2 teaspoon is just right for me), but it is optional (and/or adjustable to your needs and tastes).

Toppings are endless, and up to you. Use this almond flour pizza crust for all of your go-to pizza toppings. For example, marinara sauce, basil pesto, a cashew cream sauce, dairy-free cheese (or dairy cheese, if you are not vegan), sliced vegetables (e.g., red bell peppers, sliced red onions) olives, fresh basil, you name it. The crust goes well with everything!

Instructions for 3-ingredient Almond Flour Pizza Crust

Note that the complete instructions are also in the recipe card below.

Step One: Prep the Oven & Baking Pan

Before mixing the dough, preheat the oven to 375F (190C). Lightly spray a 12-inch (30 cm) metal baking pan with nonstick spray. If your pizza pan is nonstick, you can skip the nonstick spray. You could also use a piece of parchment paper.

Takeaway:it is important touse a pan that will not stick(e.g., a pan with nonstick coating, with a coating of nonstick spray, or with a parchment paper liner).

No pizza pan? No problem. A large baking sheet will work in place of a pizza pan.

Step Two: Make the Psyllium Gel

In a glass measuring cup or small bowl, combine the whole psyllium husks and water. Stir until blended. Let sit for 1 to 2 minutes until a thick gel forms.

Step Three: Whisk the Dry Ingredients

In a medium or large mixing bowl, whisk the almond flour and baking powder until blended. If using salt, whisk it in as well.

Step Four: Add the Psyllium Gel

Add the psyllium gel to the dry ingredients in the bowl. Use a rubber/silicone spatula, a wooden spoon, or clean hands to mix the dough until completely combined.

The dough will be moist and pliable. Shape it into a flattened disk.

Step Five: Press Out the Dough

Place the dough onto the prepared pan and use your fingers and palm to press it out into an even layer. Cover all of the prepared pizza pan, right out to the rim of the pan. Lightly moistened hands make this a lot easier.

If you prefer, roll out the dough: lightly dust a surface with almond flour and roll the dough all the way, or part way, to a 12-inch circle. Transfer to the prepared pan. If rolled part way, finish pressing out the dough on the pan.

Step Six: Bake the Crust

Bake the dough–without any toppings–for 25 to 30 minutes until the surface of the dough looks dry and is slightly darker in color. The dough should be baked through before adding the toppings (or else it will end up soggy).

Remove the crust from the oven for the next step (keep the oven on).

Step Six: Add Toppings & Finish Baking

Add the toppings of your choice–for example, sauces, vegan cheeses (like my straightforward5-Ingredient Vegan Mozzarella), vegetables, olives, artichoke hearts, etc.–to the partially baked crust. For reliable results, spread a thin layer of any sauce (to avoid sogginess).

To avoid sogginess from vegetables, use very thin slices of raw vegetables or pre-cooked vegetables (blotted dry). In the photographs, I used thin slices of raw zucchini (salted, drained, and patted dry) and thinly sliced mushrooms.

Return the pizza to the oven and bake 8 to 12 minutes longer until the toppings are melted/cooked to your liking and the crust edge appears crispy.

Slice & Enjoy

Cut the pizza into slices. One 12-inch (30 cm) pizza will yield eight generous slices.

Tips

• Bake Crust Until Just Done on First Bake:Bake the gluten-free pizza crust until it is just done before adding any toppings (or else the pizza may end up soggy).
• Preheat the Oven:It is very important to preheat the oven to 375F (190C) before mixing up the crust. It will take 10 to 15 minutes to preheat your oven, but only 3 or 4 minutes to mix and press the crust dough. The baking powder will lose potency if the dough sits around for too long.
• Measure the Flour with Care:The reliable way to measure almond flour, or any flour, is to weigh it using a digital kitchen scale (I have the weight, in grams, in the recipe card below). If you do not have a scale, lightly spoon the flour into measuring cups (do not pack the flour).
• Use Your Judgment:If the dough looks too dry, add a bit more water; if it looks too wet, add a small amount of additional flour. It is a forgiving dough!

FAQ

• Is there a Substitute for the Almond FlourYes. You should be able to use an equal amount of finely ground sunflower seed flour in place of the almond flour. You can buy ready-to-use sunflower seed flour, or you can make your own using my straightforwardDIY Sunflower Seed Flour. Replace 1 tablespoon of the water with lemon juice, lime juice, or light-colored vinegar.
• Can I Use Psyllium Husk Powder to Replace the Whole Psyllium Husks?Yes. Use the same weight (7.5 grams), which is 2.5 teaspoons of psyllium powder.
• Can I Use Flax or Chia in Place of the Whole Psyllium Husks?No, neither ingredient can be used as a direct replacement for the whole psyllium husks in this recipe.
• Can I Make the Dough in Advance?I do not recommend it. The baking powder loses potency if the dough sits for too long. The dough comes together very quickly (literally 2 to 3 minutes), so there really is no advantage to making the dough ahead of time.
• How Should I Store Leftover Pizza?Completely cool any leftover pizza to room temperature. Store in an airtight container (easier if you slice the pieces) in the refrigerator for up to 2 days. Rewarm in the oven, toaster oven or air fryer.

Happy Baking!

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