Low Carb Pizza Crust with Almond Flour Recipe

Atkins Low Carb Pizza Crust with Almond Flour
Net Carbs
Prep Time: 10 Minutes
Cook Time: 22 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 1 large Egg (Whole)
  • 3 tablespoon Tap Water
  • 1 Tbsp Apple Cider Vinegar
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/2 cup Blanched Almond Flour
  • 0 1/2 cup Parmesan Cheese (Grated)
  • 0 1/2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 0 1/2 tsp Xylitol
  • 0 3/4 tsp Oregano
  • 0 3/4 tsp Basil
  • 0 1/4 tsp Crushed Red Pepper Flakes


This low carb pizza crust recipe is suitable for all phases except for the first two weeks of Induction due to the nuts.

  1. Preheat oven to 375°F.
  2. Whisk together the wet ingredients (egg, water, vinegar, and oil) in a small bowl. Set aside.
  3. Add all the dry ingredients (almond flour through red pepper) to a medium bowl. Mix until ingredients are evenly distributed and any lumps in the flour or cheese are broken up. Add the wet ingredients and stir to form a thick dough. 
  4. Prepare a pizza pan or sheet pan with greased parchment paper. Using wet fingers, press the dough into a roughly 12-inch diameter, ¼-inch thick round on the parchment paper.
  5. Prebake the low carb pizza crust without any toppings for 20 minutes, until lightly golden and crisp around the edges. 
  6. Allow to cool for about 5 minutes before layering desired toppings. Place back in the oven for a few minutes to warm the toppings and melt the cheese. Makes 8 slices.

Ingredient notes: For best results, use blanched, fine ground almond flour and a large or extra-large egg. The dried spices are optional but add great flavor to the dough. Consider adding up to 1/2 tsp garlic powder as well.

Variations: To make a crispy, more cracker like crust, prebake for another 5-10 minutes and allow to cool for about 20 minutes before topping. For breadsticks, form 8, 1-inch thick breadstick shaped mounds and cook for 25-30 minutes.

Cooking Tip

Check out our Traditional Pizza Sauce recipe to get you started, and be sure to keep track of net carbs when choosing your toppings.