This Gluten-free Almond Flour Pizza Crust is quick and easy to make and a perfect base for your favorite pizza toppings. No yeast, no kneading, no resting! This one is a keeper. Vegan grainfree yeastfree Soyfree recipe
Enjoying pizza night can be challenging for some who avoid gluten. But with this easy recipe for vegan gluten-free almond flour pizza crust everyone at the table can enjoy a slice of pizza with their favorite toppings.
This pizza crust is basically my almond flour naan but baked. The batter works out wonderfully and crisps up and is sturdy. It takes just a few ingredients and is super quick as there’s no yeast.
Making pizza crust with almond flour isn’t as simple as just replacing all-purpose flour with almond flour. Almond flour does not contain any gluten and isn’t doughy so we need to add some tapioca starch for binding.
This recipe uses baking powder instead of yeast and therefore doesn’t need to rise like classic Italian pizza dough. I love how quickly it comes together. Simply mix together the ingredients, roll the dough out into a circle, and bake.
You can get creative with your pizza toppings but make sure you always start by par-baking the crust. This allows the crust to begin to cook and firm up before adding any topping that might add too much moisture to the crust.
The crust continues to cook after we add our toppings so don’t worry – it will crisp up.
For my pizza, I added marinara, sliced vegan pepperoni ( keep your eyes peeled for my gluten-free pepperoni recipe next) and a blend of different vegan cheeses. So good.
Why you’ll love this simple almond flour pizza crust
- Just 6 main ingredients
- No kneading needed. We make a quick batter and spread that
- No yeast, so no waiting for the yeast to activate and rise
- No gluten or grain!
- for a Nutfree gf pizza crust see here
More vegan pizza recipes:
Vegan Glutenfree Grain-free Pizza Crust
This Gluten-free Almond Flour Pizza Crust is quick and easy to make and a perfect base for your favorite pizza toppings. No yeast, no kneading, no resting! This one is a keeper. Vegan Soyfree yeastfree grainfree
Servings: 12
Calories: 85kcal
Ingredients
- 1 cup (115 g) almond flour (I use blanched superfine almond flour)
- ½ cup (60 g) tapioca starch
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon oregano
Wet ingredients:
- 3 tablespoons nondairy yogurt or you can also use coconut cream, or cashew cream or thick oatmilk
- 1 tablespoon oil
- ½ cup (125 g) nondairy milk such as almond milk light coconut or oat milk
Instructions
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In a bowl mix all dry ingredients really well
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Press and mix to break all the almond flour lumps. Then add in the non-dairy yogurt, oil then 1/3 cup non-dairy milk and mix well. The batter will be pretty thick.
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Add in the milk, 1 tablespoon at a time to make into pancake like batter. You don’t want the batter to be too thin otherwise it will make a really thin crust pizza
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Line a baking sheet with parchment then spoon half of this batter onto the baking sheet then spread using large spoon to make a round or oval.
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Once the batter is spread, even it out. if it’s too thick in the middle , you can spread the batter from middle outwards to keep the center thin.
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Then cover it with another parchment paper lightly, it might stick in some places which is fine.
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Then put the baking sheet in a preheated oven at 425F (220c). (if you’re using a thin metal baking sheet, line the baking sheet with 2 parchment sheets. Almond flour can brown really easily so you don’t want it to get sudden heat from a thin metal baking sheet)
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Bake for 12-14 minutes, depending on the thickness of the crust and your baking sheet.
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Remove this crust from the oven then top it with topping of choice, sauces, veggies, cheese etc toppings of choice.
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Add toppings to this crust which will require less than 15 minutes of bake time in the oven. Because the crust will start to brown too much after 15 mins
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After adding the toppings and cheese and whatever you like, put it back in the oven at 400F (205 c) for 8-12 minutes, depending on the toppings.
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Then start the broiler for the cheese to melt for 2-4 minutes, depends on the cheese and thickness of toppings.
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Then remove from oven, let it sit for a few minutes then slice and serve!Store in the fridge for upto 4 days. Reheat in the oven or microwave
Notes
If the crust is too soft in the middle then you can bake it longer the second time you’re baking with the toppings until it is crisp to preference. Edges will get slightly more brown than the middle.
Nutrition
Nutrition Facts
Vegan Glutenfree Grain-free Pizza Crust
Amount Per Serving
Calories 85
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 65mg3%
Potassium 52mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 6IU0%
Vitamin C 0.03mg0%
Calcium 57mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients:
- almond flour is used as the base. I like to use blanched superfine almond flour
- tapioca starch helps as binder
- baking powder gives the pizza batter a rise
- spices: salt, garlic powder, black pepper and oregano add some Italian flavor
- as our wet ingredients, we use a blend of nondairy yogurt, oil and nondairy milk
Tips:
- Instead of yogurt, you can also use coconut cream, or cashew cream or thick oatmilk
- For a sweet pizza, omit the spices in the batter and top with pears, maple syrup, candied walnuts and vegan mozzarella
- Store leftover pizza covered and refrigerated for up to 5 days.
How to make Gluten-free Almond Flour Pizza Crust:
In a bowl mix all dry ingredients really well
Press and mix to break all the almond flour lumps then add in the non-dairy yogurt, oil then 1/3 cup non-dairy milk and mix well. The batter will be pretty thick.
Add in the milk, one tablespoon at a time to make into pancake like batter. You don’t want the batter to be too thin otherwise it will make a really thin crust pizza
Line a baking sheet with parchment then spoon half of this batter into the baking sheet then spread using large spoon to make a round or oval.
Then cover it with another parchment paper lightly, it might stick to the batter which is fine.
Then put the baking sheet in a preheated oven at 425F (220c) (If you’re using a thin metal baking sheet, line the baking sheet with double the parchment. Almond flour can brown really easily so you don’t want it to suddenly get sudden heat from a thin metal baking sheet.)
Bake for 12-14 minutes, depending on the thickness of the crust and your baking sheet. It will take anywhere between 12-14 minutes.
Remove this crust from the oven then top it with sauces and toppings of choice.
You don’t want to add toppings to this crust which will require more than 15 or so minutes of bake time in the oven. Because the crust will start to brown too much after 15 mins
After adding the toppings and cheese and whatever you like, put it back in the oven at 400F for 8-12 minutes, depending on the toppings that you use.
Then start the broiler for the cheese to melt for 2-4 minutes again depending on the cheese and thickness of the toppings. Then remove from oven, let it sit for a few minutes then slice and serve.
The times will vary depending on your oven and baking sheet. If the crust is browning a little bit too much then you want to double up the baking sheets and bake.
If the crust is too soft in the middle then you can bake it longer the second time you’re baking with the toppings until it is crisp to preference. Edges will get slightly more brown than the middle.
Can I make this nut-free?
For nut-free option, I have other gf yeastfree pizza dough recipe on the blog.
