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3-ingredient Almond Flour Pizza Crust (V, GF, Oil-free)

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

a pizza made with almond flour pizza crust

It appears I am not the only who loves minimalist almond flour recipes. My 3-ingredient almond flour cookies, 3-ingredient almond flour shortbread, and 2-ingredient almond flour tortillas, for example, are three of my best-loved recipe posts.

It is time for more! Specifically, a vegan 3-ingredient almond flour pizza crust that is as simple and delicious as can be.

Recipe Benefits

  • Made with 3 ingredients (plus water, and optional salt)
  • Vegan (no eggs, no dairy)
  • Gluten-free
  • Grain-Free
  • Oil-free
  • Yeast-free
  • Quick & easy (one bowl and about 3 to 4 minutes prep time)
  • 5 grams fiber & 6 grams protein per serving of crust
  • Perfect with any and all of your favorite 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.

The ingredient list is short and sweet. Here is what you will need:

  • Almond Flour: I use finely ground almond meal 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 of Plantago 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 crust for all of your favorite, or brand new, topping combinations. For example, marinara sauce, basil pesto, a cashew cream sauce, dairy-free cheese (or dairy cheese, if you are not vegan), sliced vegetables, olives, you name it. The crust goes well with everything!

ingredients for almond flour pizza crust on a white marble background

Instructions for 3-ingredient Almond Flour Pizza Crust

Note that the complete directions 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 to use 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.

two photo collage showing a measuring cup filled with water and psyllium gel

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.

two photo collage showing almond flour, baking powder and salt in a white bowl, getting whisked

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.

two photo collage showing psyllium gel added to almond flour to make 3-ingredient almond flour pizza crust

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.

two photo collage of 3 ingredient almond flour pizza crust getting pressed out on a 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

4 photo collage of the assembly of toppings for almond flour pizza crust

Add the toppings of your choice–for example, sauces, vegan cheeses (like my easy 5-Ingredient Vegan Mozzarella), vegetables, olives, artichoke hearts, etc.–to the partially baked crust. For best 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.

cooked 3 ingredient almond flour pizza crust topped with sauce, cheese, mushrooms and zucchini

Slice & Enjoy

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

almond flour pizza crust, finished with topping, getting sliced with a pizza cutter

FAQ & Tips

  • Bake Crust Until Just Done on First Bake: Bake the 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 best 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!
single slice of almond flour pizza crust in front of a white background

Is there a Substitute for the Almond Flour?

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 easy DIY 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!

a pizza made with almond flour pizza crust

3-ingredient Almond Flour Pizza Crust (V, Oil-free)

Yield: 1 12-inch (30 cm) crust (8 slices)
Prep Time: 5 minutes
Cook Time: 42 minutes
Total Time: 42 minutes

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

Ingredients

  • 3/4 cup (175 mL) water
  • 1 and 1/2 tablespoons (7.5 g) whole psyllium husks
  • 2 cups (208 g) finely ground almond flour
  • 2.25 teaspoons baking powder
  • Optional: 1/4 to 1/2 teaspoon salt

Instructions

    1. Preheat the oven to 375F (190 C). Lightly spray a 12 inch (30 cm) pizza pan (or a baking sheet) with nonstick cooking spray (alternatively, use a piece of parchment paper, cut to fit.).
    2. In a glass measuring cup or bowl, combine the water and psyllium husk until blended. Lwet stand 1 to 2 minutes to form a thick gel.
    3. In a large bowl, whisk the almond flour, baking powder and optional salt.
    4. Add the psyllium gel to the flour mixture. 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.
    5. Evenly press the dough onto the prepared baking pan, pressing to the edges of the pizza pan (if using a baking sheet, press out to 10.5 inch square).
    6. Bake the crust in the preheated oven for 25 to 30 minutes until the surface of the dough looks dry and is slightly darker in color (crust should be completely baked).
    7. Top with desired toppings. Return pizza to oven and bake for 8 to 12 minutes longer or until toppings are melted/browned and edge of crust is browned and crispy.
    8. Transfer pizza to a cutting board and cut into slices.

Notes

Storage: 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.

Use Very Fine Almond Flour: For best results, be sure to use finely ground almond flour, not almond meal. Almond meal is more coarsely ground and will result in a denser crust.

Tip: For an easy cheese topping option, try my 5-ingredient Vegan Mozzarella.

Psyllium Husk Powder in place of Whole Psyllium Husks:
Use the same weight (7.5 grams), which is 2.5 teaspoons of psyllium powder.
Chia & Flax: Neither chia seeds nor flax work as subs dor the psyllium in this recipe.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 167Total Fat 14gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 137mgCarbohydrates 8gFiber 5gSugar 1gProtein 6g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Karen

Sunday 25th of February 2024

Hi,

I was wondering if there is any substitute for psyllium husk. My son has a lot of food sensitivity. I would like to avoid any reaction to something I don’t know about or heard of.

I am very interested in this recipe.

Thank you!

Camilla

Sunday 25th of February 2024

Hi Karen, You can definitely try subbing flaxseed meal or ground chia seeds. I would use about 3 tablespoons of either in place of the psyllium husks. Cheers!

Iggy

Sunday 20th of August 2023

I'm tempted to bake the dough without toppings next time, the crispy crust was my favourite part of the entire pizza ahah SO GOOD! And so easy to mix with a spatula! Thank you for another amazing recipe!

Camilla

Monday 21st of August 2023

You are so welcome, Iggy! Thank you for the (always) kind feedback :)

Cynthia

Monday 15th of May 2023

Camilla, Thank you so much for an excellent recipe! Since going gluten free we have not had pizza and this was really good! I added some garlic powder and Italian herbs to the crust before baking it. The edges were even brown and crunchy. So good!! I'm now excited to try your gluten free bread as the store bought is awful and expensive. I appreciate all your hard work!

Camilla

Wednesday 17th of May 2023

What a wonderful review, Cynthia, thank you! Oooh, I am digging the sound of the garlic and herb additions, too. Yes, do try some of the breads, too--I agree, too many store bought GF options are like sawdust and so overpriced, too!

Ingrid

Wednesday 10th of May 2023

I do receive your emails, and am excitedly waiting for your shreddable, sliceable cashew cheese. Did I miss it in my inbox? If so, where can I find the recipe? Thanks......LOVE your recipes sooooo much. They are simple, tasty and doable.

Camilla

Friday 12th of May 2023

Hi Ingrid! So sorry for the delay, I just sent out the email with the cashew cheese (life got in the way of posting earlier, sorry!). I hope you like it!

Marlene

Sunday 7th of May 2023

Tried the recipe the day it came into my email and it was amazing! I use the powdered psyllium so I was grateful you had the note for that. Tasted great and with mushroom, onion, and asparagus (pre-sauteed)it was amazing. The only recipe I want to use for pizzas in the future! Thanks so much!

Camilla

Friday 12th of May 2023

I am so thrilled that you love it, Marlene! And thanks so much for sharing that the psyllium powder worked well for you as a substitute for whole psyllium. ????

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