Upgrade your Pizza game with this guilt-free Vegan Almond Flour Pizza Crust (No Yeast). It is a healthy and yet delicious alternative to the traditional pizza with being easy, quick and flavorful.
Almond flour provides a distinct nutty flavor and a crisp texture to this pizza crust.
Its fun to make pizza from scratch at home and its even tastier to eat afterwards.
Hence, it was absolutely ecstatic to make almond pizza crust and we loved this idea so much.
My family says that its the best Almond Flour Pizza crust and I make it on repeat every week.
Health benefits of almond flour
Almond flour is high in protein and low in carbs. Its packed with antioxidants and is heart healthy. It is a low glycemic index food and helps manage blood sugar levels more effectively. Along with being an excellent source of vitamins and minerals its low in calories too.
More almond flour recipes for you to explore are almond flour brownies, almond butter cookies and raspberry tarts.
Almond flour vs regular flour
Almond flour is gluten free and does not bind by itself. So either eggs are recommend or for vegan option its best to use flaxseed meal or arrowroot starch. Whereas, regular flour does not have fiber and is heavy on carbs but binds immediately by itself. Regular flour has very low nutrition as compared to almond flour.
Can I substitute almond flour for regular flour?
When a recipe calls for almond flour its best not to substitute it with regular flour. Both have different properties and cooks or bakes differently.
Why you will love this recipe
Vegan and healthy
Easy and quick
Eggless pizza dough without yeast
Fiber rich and nutritious
Only 10 ingredients
Therefore, if you are looking for a low carb pizza option or have any dietary restrictions then this vegan almond pizza recipe is your best bet.
Ingredients
Ingredients notes
Almond flour – this is the most important ingredient in this recipe. Make sure to measure it carefully here.
Oats – this adds fiber and helps in binding too. You may use certified gluten free oats to make it a gluten free pizza crust.
Flaxmeal – since almond flour does not bind by itself so I chose flaxseed meal to add to this recipe. This added lot of healthy fats and fiber to the crust by making it healthier and tastier.
Herbs – any herbs of your choice works here but try to add the dried herbs so that the dough of the pizza crust does not have extra moisture.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of the post.
How to make
Firstly, in a mixing bowl, I combined almond flour, oats, flaxmeal, baking powder, salt, garlic powder and dried herbs. Then, I mixed it well.
Secondly, I added water into the flour mixture and kneaded it into a soft dough.
Next, I placed the pizza dough on the prepared pizza pan and covered it with another parchment paper. Then, I rolled it with the rolling pin through the parchment paper.
Once, the dough was flat and edges started to crack I removed the top cover of parchment paper and shaped the dough roughly into flat round shape of about 1/4 inch thickness. In this process I roughly kept joining the edges while shaping with it with my fingers.
Thereafter, with the help of a fork, I poked the flattened dough all over and greased the top of the dough with the cooking spray. Then, I placed it in the middle rack of the preheated oven for about 8 minutes.
Afterwards, I took it out and placed it on a flat working counter. Then, I topped it with a thin layer of marinara sauce, veggies and vegan mozzarella cheese.
Immediately, I placed it again in the middle rack of the oven and baked it for another 10 minutes. Then, I shifted it to the bottom rack of the oven for only 3 minutes or until the edges started to change its color to golden brown.
Lastly, I turned off the oven and took it out. Then, I sliced it into 4 slices with a pizza cutter.
This almond flour pizza recipe was a nice alternate to add to our variety of healthy pizza recipes.
We totally loved the idea of making pizza crust with almond flour. It has become our recent favorite too.
Topping suggestions
- Marinara sauce or any other sauce of your choice.
- All veggies except for those which release too much water.
- Cheese is a must for the best results. I used vegan mozzarella cheese for us but you can top this pizza with your choice of cheese.
- Fresh herbs also goes well in this almond pizza.
Expert tips
- Make sure to spread a thin layer of sauce because the crust might not be able to hold the weight of all toppings.
- While shaping the dough, do not try to join the edges too much. Sightly cracked edges help the pizza base to hold themselves together.
- Do not overbake at any stage or else it might become crumbly and difficult to slice.
This taste best when served immediately. The leftovers if any can be refrigerated for 3-4 days. You may microwave for 20 seconds or oven toast for 2 minutes before serving.
You may use arrowroot or tapioca flour or psyllium husk instead.
It has a nutty taste because of almond flour and chewy texture because of oats. The flaxmeal does a good job of binding and is not as prominent in taste. Overall, this pizza has all the flavors of herbs and nuts in its crust.
Sometimes while slicing or while holding out a slice the edges might crumble a bit. Hence, make sure to not add too much toppings and do not over bake at any stage. As they cool down a bit the slices become firmer.
More pizza style recipes
Vegan Pizza Rolls
Sweet Potato Pizza Crust
More vegan Italian recipes
Cacio e Pepe
Spaghetti Aglio e Olio
Pasta Primavera
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Almond Flour Pizza Crust (No Yeast)
Ingredients
- 1 1/2 cup almond flour
- 1/2 cup old fashioned rolled oats
- 1/4 cup flaxmeal
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 cup water
suggested toppings
- marinara sauce
- vegetables
- vegan mozzarella cheese
- fresh herbs
Instructions
- Preheat the oven at 350 degree Fahrenheit. Prepare a small pizza pan with a parchment paper.
- In a bowl, combine almond flour, oats, baking powder, salt, garlic powder, basil, oregano. Mix it well with a spoon.
- Add water and knead it gently to form a dough. The dough should bind itself.
- Place the dough on the prepared pizza pan and place another parchment paper on top of the dough. With a rolling pin, roll the dough flat through the parchment paper. When the edges crack and the dough is half way through flat, remove the top layer of parchment paper. Shape the dough with hands by pressing it from all sides while roughly joining the edges. The base should be about 1/4 inch thickness and about 8 inch in diameter. Do not over do this step. Do not join the edges super perfect. Let the edges be slightly cracked because this helps the base to be firmer after its baked.
- With the help of a fork, gently poke the flat dough all over its top. Grease the top of the base with a cooking spray and place it in the middle rack of the oven for only 8 minutes. Take it out and place it on a flat working counter. Leave the oven on.
- Spread your favorite toppings and put it again in the middle rack of the oven to bake for another 10 minutes. Then shift it to the bottom rack of the oven and bake it only for 3-5 minutes or until the edges starts to brown. Turn off the oven and take it out immediately.
- Slice it with a pizza cutter or with a knife. Let it settle for few minutes before picking up the slices. This helps in firming up. Enjoy!
Video
Notes
- Make sure to spread a thin layer of the sauce on the crust. This pizza will not hold too much toppings.
- Use veggies that do not release too much water.
- Any cheese works here.
- While shaping the dough do not over do it. Its better to leave the edges cracked instead of joining them perfectly. The cracked edges helps this pizza to hold it all together.
- Do not overbake the pizza base at any point. It will become crumbly.
- This taste best when served immediately. The leftovers if any can be refrigerated for 3-4 days. You may microwave for 20 seconds or oven toast for 2 minutes before serving.
Nutrition
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