Pizza Crust

pizza whole

Just when you thought Pizza was off limits, this recipe will satisfy your craving without any guilt.  I share two different crust recipes below – an almond flour crust and a cauliflower crust.

Our family favorite is the almond flour crust because it holds up better with the weight of the toppings.  The cauliflower crust is perfect if you have a nut allergy, and my ingredients and baking strategies stabilize the crust enough for your pizza.  You will need a fork though.

See below for a list of suggested toppings.  Let your imagination run wild and enjoy the fun.

Makes 1 large crust

Almond Flour Crust


  • 2/3 cup almond flour
  • 1/3 cup arrowroot starch
  • 1/3 cup ground flax seeds
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 2 eggs


  1. Place a pizza stone in the oven and preheat to 400 degrees.
  2. In a medium bowl, mix the almond flour, arrowroot starch, flax seeds, and salt.
  3. Add the olive oil and eggs to the dry mixture and whisk together until well combined.
  4. Place the mixture between two pieces of parchment paper coated with a little olive oil.
  5. Using your hands or a rolling pin, flatten the crust to desired size and thickness.  The thinner it is, the more crispy – we usually go pretty thin.
  6. Remove and discard the top piece of parchment paper.
  7. Using the bottom piece of parchment paper, transfer the crust onto the heated pizza stone.
  8. Decrease the oven temperature to 350 degrees and cook for 20 minutes or until the top of the crust begins to brown.
  9. Once crust is browned and crisp, add desired toppings.
  10. Place the pizza back in the oven for 5 minutes.
  11. Cut and serve immediately so the crust remains crunchy.

Cauliflower Crust


  • 1 head cauliflower
  • 2 eggs
  • 2 tbsp flax or chia seeds
  • 2 tbsp arrowroot starch
  • 1/4 tsp salt


  1. Place a pizza stone in the oven and preheat to 400 degrees.
  2. Cut the cauliflower and place the pieces in the food processor.  Process until the cauliflower is very fine.  You may have to split the cauliflower into two batches.
  3. Place cauliflower in a microwave safe bowl and heat for 4 minutes on high.
  4. Scoop the cauliflower onto a towel, wrap, and squeeze the cauliflower over the sink to remove as much excess water as you can.  This is the most important step if you want a crunchy crust.
  5. Return the cauliflower to the bowl, and add the eggs, flax or chia seeds, arrowroot starch and salt.  Mix until combined.
  6. Using your hands, spread the cauliflower mixture on a piece of parchment paper lightly coated with avocado oil.  Keep working the mixture to make a 12-inch pizza.
  7. Lift the crust and parchment paper; place it on the heated stone or baking sheet.  Cook for 20-25 minutes or until crust looks brown.
  8. Once crust is browned and crisp, add desired toppings.
  9. Place the pizza back in the oven for 5 minutes.
  10. Cut and serve immediately so the crust remains crunchy.

Pizza Toppings

Load it up. and enjoy!

What are your favorite pizza toppings?  Have you ever experimented with cashew cheese?  Please comment below and join the conversation.  I would love to hear from you.

Almond Flour Crust Pizza

5 Comments Add yours

  1. Jamie says:

    Oh my goodness this looks amazing. I’ll have to try it. I worry that my crust would be soggy. Any other tips for making it crusty?

    1. Tanya says:

      I was worried about the crust getting soggy as well. Heating the stone or the baking sheet prior to placing the crust in the oven will help cook the bottom quickly. Also, cooking the crust a bit longer – until the top is almost completely brown – will provide a temporary barrier between the crust and the sauce. The trick is to eat the pizza right away. The other check is to make sure the sauce is properly thickened with the arrowroot starch; you could always add another tablespoon.

      My husband had been craving a pizza, and this recipe earned his approval.

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