Almond flour is a popular choice for keto-friendly recipes due to its low carbohydrate content and high nutritional value. Unlike traditional wheat flour, which can contain over 30 grams of carbs per slice, almond flour pizza crust typically has only about 3 grams of net carbs per slice, making it an ideal option for those following a ketogenic lifestyle. Additionally, almond flour is gluten-free, paleo-friendly, and can be made dairy-free or vegan, depending on your preferences.

To make this tasty keto pizza crust, you will need the following ingredients:

2 cups almond flour (finely ground, blanched)
1 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon kosher salt
1 large egg (or a flax egg for a vegan option)
1 tablespoon olive oil (optional, for added flavor)
Pizza sauce (sugar-free)
Shredded mozzarella cheese (for topping)

Feel free to customize your pizza with various toppings such as pepperoni, bell peppers, olives, or even a sprinkle of herbs like oregano or basil.

Preheat the Oven: Preheat your oven to 400°F (200°C).
Mix Dry Ingredients: In a large mixing bowl, combine almond flour, baking soda, garlic powder, and salt.
Add Wet Ingredients: Make a well in the center and add the egg and olive oil. Mix until a dough forms. If using a flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes before adding.
Knead the Dough: Knead the dough in the bowl until it’s smooth and slightly sticky.

Roll Out the Dough: Place the dough between two sheets of parchment paper and roll it out to your desired thickness (about ¼ inch thick).
Pre-Bake the Crust: Transfer the rolled dough onto a baking sheet (keeping it on the parchment) and pre-bake for about 8-10 minutes until it starts to turn golden.
Add Toppings: Remove the crust from the oven, spread a thin layer of pizza sauce, and sprinkle with shredded mozzarella and your choice of toppings.
Final Bake: Return the pizza to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Avoid Moist Toppings: Be cautious with toppings that release a lot of moisture, such as fresh tomatoes or mushrooms. If you want to use them, consider roasting them beforehand.
Storage: Leftover crust can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet to crisp up again.
Freezing: You can freeze the baked crust or slices for later use. To reheat, bake from frozen at 350°F (180°C) for about 5-8 minutes.

A typical slice of almond flour pizza crust contains about 3 grams of net carbs, making it a great option for those on a keto diet. In contrast, a regular pizza slice can have over 30 grams of carbs.

It's best to use blanched almond flour for a finer texture. Almond meal can result in a grittier crust, which may not yield the desired pizza experience.

Yes, you can easily make this recipe vegan by substituting the egg with a flax egg. Simply mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken.

This keto pizza crust recipe with almond flour is a fantastic way to indulge in your favorite pizza while sticking to your dietary goals. With its crispy texture and rich flavor, you won't even miss traditional pizza crust. So gather your ingredients, get creative with toppings, and enjoy a delicious, guilt-free pizza night at home!