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Almond Flour Pizza!

November 17, 2016


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If a low-carb, dairy free, gluten free, yeast free, (potentially vegan) pizza crust sounds too good to be true…IT IS NOT! I’ve been playing around with coconut flour recipes for a couple years now, and while you can make some awesome baked goods, they are always very fibrey tasting and awkward in texture. Not to mention they rely on a million eggs per recipe. It was only this year after I moved to Japan and got an oven that I got into using almond flour and it has been a game changer. I’ve made breakfast muffins, loaves, and “breaded” chicken using only almond flour. It is much easier to use than coconut flour and it is much easier to flavour.

The only different thing about making this pizza is cooking the toppings separately from the crust. Since this is not made with traditional flour, the crust needs to be baked first and then you add the toppings. It is actually pretty easy to do since you can make the dough and while it is baking, you can cook the toppings. The dough will turn out like a crisp yet soft, thin crust pizza.


Almond flour is not to be mistaken for ground almonds or sliced almonds. Almond flour looks like a normal flour but is indeed made out of just almonds. In Japan I was surprised to find it easily available on Amazon Japan, but it is also available on iherb.

The dough is quite sticky, so baking it and spreading it out means using stick-free stuff. Like a silicon pad or parchment paper. Otherwise you’ll have to really really really oil up your hands in order to spread it out!

I originally found this awesome recipe from this baking site but I tweaked it a wee bit after several uses. Almond flour is quite sweet so if you don’t add flavours and salt to the flour, it will be almost like a cookie!

Almond Crust Ingredients:

* 2 1/4 cups almond flour
* 2 tablespoons coconut flour
* 1/2 teaspoon baking powder
* 1 tablespoon dried Italian herb
* 1/4 tbsp hot pepper flakes (optional)
* 1/2 teaspoon sea salt
* 1/2 teaspoon ground black pepper
* 3 large eggs
* 2 tablespoons olive oil (or other oils are fine too)

Flaxseed egg: if you don’t eat eggs, you can replace each egg with 3 TBSP of water mixed with 1 TBSP of ground flax seed. Mix it all together really well and let it combine for 15 minutes. You want it to be sticky and thick when it finishes. This recipe is just for 1 egg, so you need to triple the recipe for 3 eggs.


1. Preheat your oven to 176°C or 350F
2. Dump all your dry ingredients into a big bowl and whisk them all together.
3. Whisk your eggs and oil together really well and then dump into the dry ingredients bowl.
4. Using a spoon/spatula mix it together. Don’t use the whisk, it will clump inside the whisk and you will hate you life. Trust me.
5. Grab your baking sheet and cover it with parchment paper or a silicon baking pad. If you don’t have either of these, your pizza will merge with your baking tray to become pizzadoughtray. It will never ever come off. Ever.
6. Dump your dough onto the lined baking tray and cover it with another piece of parchment paper. Roll it out whatever way you can! Use your hands! Use a glass! But don’t roll it for too long or it will warm up and stick all over the paper.
7. Peel the paper back as closely to the dough as possible. If anything tears off, just wipe it off the paper afterwards and slap it back onto the dough.
8. Pop it in the oven and bake for 13-15 minutes until the edges get all golden brown.
9. Once you see that happening, pull it out! Top it with whatever toppings you’d like, and pop it back into the oven to melt the cheese down for around 4-5 minutes. If you aren’t using cheese….umm…just….I guess….umm…put it back into the oven for 2-3 minutes to warm up all your toppings!

Let me know if you try out this awesome pizza! It really is magic. And please share what tweaks and topping you add to yours. Happy cooking!

Pizza Topping Suggestions:

Martina’s Classic Almond Flour Pizza

* 2 small eggplants
* 1 diced onion (or 4 punk-ass shallots)
* 7 diced medium sized tomatoes (2 big)
* 5-6 mushrooms
* 1 diced chicken breast
* large handful of spinach chopped
* 5-10 basil leaves
* shredded cheese of your choice
* salt + pepper
* hot pepper flakes

Cook all the ingredients (except for the cheese) in a pot. Add the ingredients bit by bit based on what takes the longest to cook. For example, I sauté the onions, eggplant, and chicken first, then add the mushrooms, spinach, and basil near the end so they don’t overcook. Strain the ingredients through a sieve if it looks very saucy. Top your cooked pizza and add the cheese. Melt! Sprinkle with hot pepper flakes straight out of the oven and optional leftover drained sauce.

Spinach + Feta Pizza Delight

* a large package of spinach
* 6 cloves of diced garlic
* salt + black pepper
* lots of olive oil
* feta cheese

Sauté the garlic and add the spinach. Cover to steam. Add black pepper and light salt (the feta cheese is salty). Add a healthy pour of olive oil to the cooked crust as your sauce and top with your cooked garlic and spinach. Sprinkle with feta cheese and melt!

Simon’s Very Meaty Cheeseburger Pizza

* Bolognese Sauce (Simon makes a homemade version with pork + beef)
* Shredded Cheddar Cheese
* Jalapeno (optional)
* Cherry tomato (optional)
* Shredded lettuce (optional)

Just add all to the cooked crust and melt the cheese. BOOM! Optional, add some freshly diced cherry tomatoes and lettuce when it comes out of the oven. Messy but yummy!

The Korean Pizza

* 200 – 300 grams thinly sliced beef
* 6 cloves of diced garlic
* 1 diced white onion
* 1 diced green onion
* sesame oil
* 1/4 – 1/2 cup kimchi (drained and juice saved)
* 1-2 eggs (lightly fried over easy)
* bulgogi sauce (pre-bought or homemade)
* 3 tablespoons soy sauce
* 2 tablespoons gochujang
* 2 tablespoons sesame oil
* 5 chopped green onions
* 5 diced garlic
* 2 tablespoons grated ginger
* 2 tablespoons rice wine vinegar
* 1 tablespoon brown sugar

Cook the beef with the garlic and white onion. Add the bulgogi sauce near the end of cooking and coat. Add the diced green onion near the end so it doesn’t overcook. Add the bulgogi to the pizza and sprinkle with warm chopped kimchi. Sprinkle with the remaining kimchi juice and sesame oil. Add two fried eggs just before serving!



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Almond Flour Pizza!


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  1. How exciting! I am gluten intolerant for seven years now. It makes me so happy seeing other ways to prepare fun foods. I wish you wonderful health.
    Luv you Guyz!
    Blue Haired Beth from Seattle

    4 years ago
  2. Lol I do that with old cheese as well.

    2 weeks old in the bag, still smells like cheese? Tastes like cheese? I’m using it.

    4 years ago
  3. I recently went on a low-carb diet too and lost 25 pounds in 2 months. I miss bread and pasta, but getting to eat fat and not having to calorie-count so much is great.

    BTW, there’s a low-carb flour that’s cheaper than almond flour and behaves a lot more like regular flour. It’s called Carbquik. Not sure if it’s sold in Japan, but it’s amazing.

    4 years ago
  4. Hi Simon and Martina! I was watching bunch of your videos and today I found this recipe and posting. I have been eating Keto since this March ( for medical purpose, not only to lose weight) and so I appreciate this recipe, SO MUCH. I will stock both almond flour and coconut flour soon and try making this pizza crust. May be I will use onion sparingly. The key to peel the onion skin is to halve them first! I learned this from the book of Kathleen Flinn. Thanks for the recipe!

    3 years ago
  5. I always enjoy your cooking episodes, but I think this one was especially fun! Thanks for the new recipes and the smiles :) Now to see if I can’t find me some almond flour….

    4 years ago
  6. I’ve been playing around with the idea of making homemade pizza, including the pizza crust, for a while now, but I haven’t taken the plunge yet because I’ve read that making nice and soft whole-wheat breads and crusts is pretty hard, and I like to bake with all whole grain flours to try to keep things healthy. I think I might give this a try, it looks awesome and pretty quick to come together!

    Since you’re back to doing some occasional Midnight Munchies, could you guys plzzzzzzz do one for the tteokbokki/rabokki that you made for Yuka Kinoshita? Guys. Guyz. Guise. Plz. Plzzzzzz. It looked amaaaaaazing. Maybe not like, the 2kg that you made for Yuka, but the 1kg? Pretty sure I could eat 1kg of rabokki, the stuff you guys made looked SO SO GOOD!

    4 years ago
  7. ProTip: If you reduce the sauce (aka cook it longer) it will THICKEN to be more sauce-like :)

    4 years ago
  8. This is amazing! Tastes so good, thanks guys

    4 years ago
  9. :( my dough came out wrong: it was SO super sticky & baked out hard. Must retry this weekend!!

    Thank you for the recipe, Martina! I will get this right! ::FIGHTING!::

    4 years ago
  10. I am usually not a big fan of alternative cooking methods – mainly because I don’t like change – but this looks really simple and really good. Especially the Korean Pizza toppings! I am actually really excited to try this!

    4 years ago
  11. A quick tip on how to get the skins off shallots & onions faster: use a knife handle and tap a little bit hard against the onion. It will loosen the skin & make it easier to peel off.

    4 years ago
  12. Still waiting on the cucumber recipe you promised!!

    4 years ago
  13. That looks soooo good!

    4 years ago