Low Carb “Holy Grail” Pizza Crust – Fool the Wheat-Eaters in Your Life!


0 almond flour pizza

Here it is… the Holy Grail of low carb pizza crusts! I bow down to you my cheesy, almond flour disc of goodness! If you prefer a chewy/crispy gluten free crust, read on for a great recipe… no actually TWO recipes, because I experimented with an even lower carb almond flourΒ version of the Holy Grail, with great results! You can definitely fool the wheat eaters in your life with this recipe… it tastes amazingly like the real thing.

I adapted the two low carb pizza recipes from Cooky's Creations Holy Grail Low Carb Pizza Crust. I have made a few ingredient and cooking process changes. Please note that the list of ingredients below is in two columns: the first column on the left is for the original “Holy Grail” crust, the 2nd column on the right is for the lower carb version that I created using psyllium husk powder. Both came out VERY well but I admit that (of course) I like the slightly higher carb one better, but there's not that much discernible difference. But I would definitely make the lower carb again, especially if I was low on almond flour.

For a comparison of all of the low carb, grain free pizza crusts that I have tried, please see the Low Carb Pizza Summary Post. It's super geeky!!


Almond Meal / Cheese CrustAlmond Meal / Psyllium / Cheese Crust
1 1/2 cups (6 ounces) shredded mozzarella and cheddar mix (or just mozzarella)1 1/2 cups (6 ounces) shredded mozzarella and cheddar mix (or just mozzarella)
2 T full fat cream cheese2 T full fat cream cheese
2 T grated parmesan cheese (not in the shaker can)2 T grated parmesan cheese (not in the shaker can)
3/4 cup almond flour / meal + few Tablespoons more for forming the 'dough'
1/3 cup almond flour
1 egg2 T psyllium husk powder
1 T dried Italian seasoning1 egg
1/2 tsp salt1 T dried Italian seasoning
1/2 tsp salt


  1. Preheat oven to your Broil setting. Put the shredded mozzarella / cheddar cheese (or use just mozz) into a medium bowl and heat in oven or microwave until melted, but not browned (this just takes a few minutes in the oven, probably 30 seconds in the microwave). Here's what it looks like when melted. It will come away from the sides of the bowl pretty well:

1 almond flour pizza

2. When the cheese is cool enough to handle but still warm, dump all of the rest of the crust ingredients in the bowl with it. NOTE: if you're doing the lower carb version with psyllium, sprinkle that in as evenly as you can when you're mixing or it will gum up.

2 almond flour pizza

3. Mix all ingredients together with your hands and knead the mozz cheese in. Really knead it in and break up the melted mozz bits. It won't be perfect and that's ok. It will be quite a soft ‘dough' and very sticky. Form into a ball as best as you can, with the assistance of a bit more almond flour if needed.

3 almond flour pizza

4. Once you have the ‘dough' into a ball, press it onto a piece of well-greased parchment paper (NOT wax paper), or a silpat liner, on a baking / cookie sheet. Press the dough into a 12 inch round with your fingers, slightly wetting your fingers/hand if the cheese dough keeps sticking to you. Make sure there are no holes.

4 almond flour pizza

5. Broil in the oven for 5 minutes or until the top is completely uniform brown (like below). NOTE: I had the best results when the pizza was 7 inches from the heating elements in my oven. Don't put it closer than that or the edges will burn.

6 almond flour pizza

6. After the crust broils for 5 minutes, take it out of the oven, and using another pan or silpat liner, flip the crust over so that the browned top is now the bottom of the crust.

7. Bake the other side of the crust for an additional 5 minutes or until it's completely brown.

8. When the crust is done, take it out and top with pizza sauce (or alfredo sauce), more cheese and the toppings of your choice. Broil for another 5 minutes or until cheese is browned and bubbly.

7 almond flour pizza

9. Cool for 5-10 minutes before cutting with a pizza cutter. If you cut into 8 equal servings, 2 slices (1/4 of the pizza) is one serving.

8 almond flour pizza

Nutrition Information for Original Holy Grail Crust:

for 2 slices (1/4 of the pizza) – CRUST ONLY:

  • Net carbs: 4.2 g
  • Carbs: 6.4 g
  • Fiber: 2.2 g
  • Protein: 18.2 g
  • Fat: 23.7 g
  • Calories: 294

Nutrition Information for Lower Carb Holy Grail Crust (w/ Psyllium):

for 2 slices (1/4 of the pizza) – CRUST ONLY:

  • Net carbs: 3.4 g
  • Carbs: 7.8 g
  • Fiber: 4.4 g
  • Protein: 15.5 g
  • Fat: 17.6 g
  • Calories: 240.8

Which one have you tried? How did you like it? Please let us know in the comments!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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{ 78 comments… read them below or add one }

1 Marik August 4, 2013 at 7:27 am

Do you think a flax or chia egg would work? My husband is allergic to eggs.


2 Kim August 4, 2013 at 8:58 am

Marik… yes I’m almost positive that would work… I think chia would be better though as I’m not crazy about flax being heated so much (damaging to the fatty acids)..


3 Marik August 5, 2013 at 10:40 am

Thanks. When I try it, I’ll report back on the results!


4 Sherril May 21, 2015 at 8:01 pm

I’ve made it without the egg (not on purpose) and it came out just fine. It being a bit dry when I was mixing it but I didn’t figure it out until it was cooking with the toppings. It tasted great!


5 John August 8, 2013 at 12:51 am

I just made the all almond flour version. Loved it. It really did taste and feel like a normal flat crust pizza rather than a substitute for the “real thing”.

One thing to look out for when making it is that it gets soggy easily if your sauce is a bit too liquid.

Another thing, looking at the base before I put any toppings on it I believe it could make a good kebab wrap, would probably need ~1/2 the mix for a good sized wrap to way mine rolled out. Seemed to have plenty of flex and strength to manage.


6 Julio Oliveira August 24, 2013 at 3:44 pm

What is 2 T full??


7 Kim August 24, 2013 at 4:32 pm

Hi Julio, you may need to scroll to the right, it says 2 T (tablespoons) full fat cream cheese.


8 Ann September 17, 2013 at 2:56 pm

I am SO glad I found this recipe! I have literally tried EVERY low carb version out there. This is SO delicious. I have to watch it VERY closely at only 2 minutes. Burned my first crust but have made this many times since and it is DELICIOUS! Thank you.


9 Karen October 17, 2013 at 8:51 am

This pizza crust is fantastic!! I love, love, love it! I baked some (for our vacation), then added toppings, froze, thawed later and heated for 15 minutes at 350 degrees. Everyone loved them! I wanted to share that I used this crust to make a recipe for hot pockets (with a couple of tweaks). Here’s the link:

Love how you laid out the recipe with pics! So helpful!

A big fan ~ Karen


10 Dana November 20, 2013 at 10:13 am

Paleo Pizza looks fantastic!!!


11 Dinah Cox-Moore December 30, 2013 at 12:54 pm

I positively adore this recipe. I make up several single serving sizes and freeze them between parchment paper, and can make a pizza in 15 minutes on busy nights. Thank you thank you thank you!!!! This is by far the best pizza crust I’ve ever had that is LC. the cauliflower pizza crust or the chicken pizza crust just does not compare.

I’ve also heard of people using this recipe to make cheesy garlic bread sticks. That will be my next adventure.


12 Kelly February 16, 2014 at 5:20 pm

I really love your recipes!. I signed up for your newsletter by email, but I have not been getting it lately.


13 Michelle March 1, 2014 at 5:57 pm

I just made your original Holy Grail crust. This. Is. Delicious.

I’ve tried several low carb pizza crust recipes and have been happy with some of them. Or so I thought. Your recipe blew me away. It’s the best, by far. Great flavor! Great texture! It’s not greasy, hard, mushy, eggy, or mealy. The crust is chewy and wonderfully crispy on the edges. The nutritional profile fits my eating plan. And this was quite simple to prepare.

From the bottom of my heart I thank you.


14 Max March 7, 2014 at 2:29 am

Awesome! Just did my first batch and it turned out great.

I found that it was easier to make bases if I use a non-stick pan (I used a 10 inch Tefal), as it helps to control holes and makes a pretty nice and even round pie.

For non-US measures (I am in Australia), I used 600 gr of mozzarella, 300 gr of cedar (called Tasty cheese here), 800 gr of almond meal, about 3/4 of a 250 gr tub of Philadelphia, 150 gr of grated Parmesan, 10 g of Italian herbs, 5 eggs and no salt, as the cheese tends to be salty enough for my taste. I wound up making 11 bases, most will be frozen for future use, just lined them with plastic wrap.

Again, great recipe, thanks a lot!


15 Max March 7, 2014 at 2:44 am

Also, we have hazelnut meal for sale here as well; it seems to be lower in carbs than almond meal (9.5 gr per 100 grams, backing out the fibre) vs 7 gr per 100 gr for hazelnut.

Did you ever try to use that? Any opinion / advice?


16 Kat March 25, 2014 at 9:22 pm

I made this for dinner tonight and I loved it. Only problem is it came out a little too salty. Thank you for the recipe!


17 Brittany March 30, 2014 at 10:07 pm

We just tried this and it was AMAZING. We tried the original version. Maybe would go for the psyllium version in the future to reduce calories or add fiber, but overall it was worth every last delicious, chewy, flavorful bite.


18 Eva May 29, 2014 at 11:29 pm

Would this recipe work with lactose free cream cheese (our daughter has celiac and therefore can’t handle lactose either. She does love pizza, though!


19 Jackie May 30, 2014 at 5:17 pm

I made the almond flour crust. It was delish! Next time I will use a little less Italian seasoning. I topped it with a burnt butter garlic cream sauce, a few fresh mushrooms, mozzarella, cheddar, and a sprinkling of Asiago. Will most definitely make again and again as pizza is one of my favorite foods. Thanks!


20 Holly October 4, 2014 at 5:16 pm

Can you explain the burnt butter garlic cream sauce? Love burnt butter and garlic.


21 Barbara October 10, 2014 at 8:17 pm

Holly, I agree this sounded yummy. Here is a recipe I found. You can thicken it with cream cheese. In this comment section it tells how to add the garlic. I think a pizza tomorrow with this sauce is right up my alley. Great idea Jackie!


22 Ana May 31, 2014 at 10:10 am

Hi! I follow the trim healthy mama plan and this would work great…just a question, could you help me figure out the amounts needed for an invidiual pizza? A little one just for me? We have pizza night every Saturday and it’s my downfall, lol, I buy whole wheat pizza for my kids and husband and they love it but of course I don’t lose weight if I eat it. I can make theirs and make my own so I’m not tempted to eat theirs. Is that possible? I want to make sure I have the right portions. πŸ™‚ thank you!


23 Dave August 28, 2014 at 12:44 pm

Excellent recipe!

I use a rolling pin and make mine into two extra thin crusts.


24 Lynn Vaughan June 18, 2014 at 4:08 pm

This was amazing! I can finally have pizza without feeling guilty. It was so filling to!thanks so much for sharing!


25 sandra July 18, 2014 at 2:54 pm

Please, what means 2 T?


26 Sharon August 8, 2014 at 3:58 pm

two tablespoons


27 Stephanie July 24, 2014 at 5:54 pm

Parchment paper is NEVER to be put in the oven. DO NOT do it unless you want a fire.


28 Cheri S August 8, 2014 at 1:32 pm

Parchment paper is used for baking goods. It keeps your cookies/cakes/baked goods from sticking to your pan. The warning on the side of the box clearly states to never use it near an open flame, under a broiler, in toaster ovens or in halogen light ovens.


29 Sharon August 8, 2014 at 3:58 pm

I use it all the time in the oven.


30 Melissa McConnell August 17, 2014 at 4:56 pm

Parchment is FINE in the oven. Salon en papillote? I use it when I bake cookies, too, and so far, no fires!


31 Kimber September 20, 2014 at 5:28 pm

I think you are confusing parchment paper with wax paper.


32 Holly October 4, 2014 at 5:17 pm

Never had a problem with parchment papers in oven. πŸ™‚


33 Barbara October 9, 2014 at 2:55 pm

I use parchment paper in the oven all the time. My box from Sam’s club says “great for baking” and “Withstands temperatures up to 420 degrees F”


34 Sharon August 8, 2014 at 3:24 pm

Is there a print feature here?


35 Del August 11, 2014 at 6:20 pm

I just made the almond one for dinner tonight.
OMG it was SO good !!!!!! I’ve tried other crusts and they don’t come any
Where close to this!
I can’t wait to experiment more with it.


36 Marsha September 19, 2014 at 9:37 am

I think you have your carb counts backward for the pizzas.


37 katie October 8, 2014 at 1:32 pm

We made this last night and it was amazing. We made the cream cheese & almond flour version. Thank you it was really delicious!


38 Bianca October 10, 2014 at 12:33 pm

Just wanted to say thank you for a great recipe. Tried the lower carb version and it was fantastic! Not sure if almond flour and ground almonds/almond meal are the same thing, but ground almonds worked fine for me.

I didn’t grill (broil) the bases though – I divided the mixture into two and put them one at a time into my sandwich press (it has flat plates – I wouldn’t recommend a griddle one else you’ll have a very wavy pizza!). The advantage to this was it was almost instantaneous – about 2 minutes for a perfectly browned pizza base with no need to flip. I didn’t need to oil the plates either, but mine are non-stick.

Thanks again for a great go-to recipe. I did like your cauliflower base too, but it was a bit of a faff and quite time-consuming when you’re absolutely starving! xxx


39 rebi October 31, 2014 at 9:55 pm

Can you bake it in glass container with non stick coconut oil? Can I add coconut butter instead of full fat cream cheese?Thank you.


40 Kim November 7, 2014 at 7:42 am

sure I think that would work…


41 Veronica November 4, 2014 at 9:17 pm

Thank you for posting! It tasted good, but definitely needed a lot less broiling time. I set a timer for 3 minutes, and it was burnt on the edges. So I would definitely say monitor it closely in the oven! I made it without the psyllium husk.


42 Alexa January 18, 2015 at 10:58 am

Loved this! Made the almond meal version, subbed in 1/4 cup of oat fiber (not oat flour) and added just a frisk of baking powder. It had my “diet food” skeptic/hater absolutely raving! Got asked to make it again during football today, it must have really passed with flying colors. Two thumbs up!


43 Nancy January 27, 2015 at 6:53 pm

Had the hardest time with this crust. I could not get it to spread out and it was very very sticky even after adding water to my fingers. Any suggestions on how to make it better?


44 Nancy January 27, 2015 at 7:01 pm

Also, once the cheese cooled to handle it, it was very hard to get it to mix in and flatten out to a 12″. It basically made a personal pizza. After it was cooked it kept falling apart.


45 Anna June 30, 2015 at 4:55 pm

Hi Nancy,
I had the same problem you described. So the next time I made it, I decided to try mixing up all the ingredients, including the cheese, THEN microwaving. It turned out great, and was much easier to spread and work with! I also didn’t have any cream cheese, so left that out and seemed to be just fine. After mixing the ingr in a glass bowl, I microwaved 30 sec, stirred well with a fork, then microwaved about 30 seconds longer. Stirred well, then using wet fingers was easily able to spread it very thin on a piece of parchment (I didn’t spray it the second time either, and didn’t have any problems with it sticking.) Broiled on low.


46 Aldo February 1, 2017 at 5:24 am

This microwave info is gold! Thank you!


47 Hannah February 6, 2015 at 2:20 pm

Oh my god. It actually tasted like pizza! I used to a angrily use the cauliflower crust and pretend to like it, I had tried everything and I almost gave up. My friend sent me this while I was complaining about how much I just wanted to shove a REAL pizza in my mouth. I just tried it and this is really amazing, my mom even loved it:)


48 Craig February 8, 2015 at 7:57 pm

Just made this – amazing taste and love the thin crispy crust. Only mods I made was to use a pizza stone @ 500 degrees for about 5 minutes per step (checking often) and pre-cook the toppings to release most of the oil and water so the crust doesn’t get soggy. Thank you for posting this recipe it will be a go-to for me from now on.


49 Gail February 22, 2015 at 7:41 pm

I just made this tonight. I must have done something wrong. Mine just tasted like baked cheese. πŸ™ any suggestions? I could only eat 1 piece and I really want to get mine to be like everyone elses! lol More almond flour maybe?


50 Tracey C February 24, 2015 at 7:11 pm

To make a sandwich, I left out the Italian seasoning and just used the mozzarella cheese, shaped it into a large rectangle and baked instead of broil. Then I used a pizza cutter to slice it into 8 squares. This was perfect for a ham sandwich. The taste of this crust is outstanding. Thanks for posting the Holy Grail crust.


51 Debi March 3, 2015 at 9:34 pm

I have a question about steps 6 and 7:

6. After the crust broils for 5 minutes, take it out of the oven, and using another pan or silpat liner, flip the crust over so that the browned top is now the bottom of the crust.

7. Bake the other side of the crust for an additional 5 minutes or until it’s completely brown.

I’m assuming you mean to bake the crust rather than broil it; but at what temp should I bake it? Thanks!


52 Kim April 8, 2015 at 3:07 pm

Sorry! I meant broil in step 7 – I will make the edit. thanks much for catching this!


53 Vicky March 22, 2015 at 3:43 pm

I made this tonight for dinner and it was as promised – my husband and I both enjoyed it, and the beauty was that we were full after just a couple of small pieces. I like the idea that one commenter had about using a rolling pin so I might try that the next time.

Question though – rather than mixing it together by hand, could it not be done in a food processor? I don’t think I do a good enough job of mixing it myself. Thanks


54 Kristin March 23, 2015 at 2:09 pm

Where can I get some inexpensive almond flour? 13.99 per lb seems a bit ridiculous


55 Kim April 8, 2015 at 3:05 pm

I get mine at Costco now… more reasonable than Amazon prices! πŸ™‚


56 Deb March 31, 2015 at 9:02 pm

Hi, just wanted to know if I can use a mixer with dough hook to mix in all the other ingredients into the melted cheesemix. Thanks.


57 Abraham Ayala April 14, 2015 at 6:41 am

Thank you for the best low carb pizza crust recipe we have ever tried!!
Here is one thing that may help when you are trying to press the very sticky dough into a round flat shape. I used a silicone spatula to form my pizza crust. It is flatter than my fingers and the dough won’t stick to it!!


58 Kim April 14, 2015 at 7:35 pm

That’s a great idea thank you! And I’m very glad you liked the recipe. πŸ™‚


59 Jean April 18, 2015 at 2:33 pm

tried original and it is good.


60 Belenda May 8, 2015 at 4:25 am

i made the psyllium version and it’s so very good! We’re making this again over the weekend. I think I’m going to make several and freeze them. I get so hungry for pizza and don’t always have time to cook/bake. Thanks for the psyllium version. It’s truly The Holy Grail of LCGF pizza crusts!


61 Angel Shadoff May 23, 2015 at 4:51 pm

OMG – holy dang. This is good! I made the regular recipe with all Almond meal – kind of high in calories – but so good. Texture and taste – so yummy! Thanks for posting!


62 John May 25, 2015 at 2:24 am

Hi there! Wanna give this a try, but am afraid the pizza sauce would add on to the carb count. Most of the sauce i find is high on carbs. Would love to know what you guys have been using for the pizza sauce! Thanks


63 Malainie November 15, 2015 at 12:35 pm

Rao’s pasta sauces only have 3 net carbs per half cup and are made with olive oil, no bad oils and no added sugar.


64 Anna June 30, 2015 at 5:00 pm

I had the hardest time getting the melted cheese worked into the rest of the ingr., and also getting it spread evenly and nice and thin, so the next time I made it, I decided to try mixing up all the ingredients, including the unmelted cheese, THEN microwaving. It turned out great, and was much easier to spread and work with! I also didn’t have any cream cheese, so left that out and it seemed to be just fine. After mixing the ingredients in a glass bowl, I microwaved 30 sec, stirred well with a fork, then microwaved about 30 seconds longer. Stirred well again, then using wet fingers was easily able to spread it very thin on a piece of parchment (I didn’t spray it the second time either, and didn’t have any problems with it sticking.) Broiled on low, following the rest of the directions for cooking and finishing. Tastes delicious!


65 Iz August 10, 2015 at 5:14 am

Is it possible to do this with a microwave instead of an oven?



66 Amanda October 31, 2015 at 7:04 am

This is THE best and easiest low-carb pizza!! Delicious, and the longer it stood, the better. Kids loved it! Thank you!


67 Inez February 6, 2016 at 8:34 pm

Well, I only had the shaker kind of parmesan. No big deal. I was too lazy to melt the cheese, etc. I put all the ingredients into my food processor and gave it a whirl until it all came together in a ball. I mashed it out on a silpat, using some waxed paper to keep the glass I rolled it out with from sticking. Looked just like the pictures and I only had my food processor to clean.

Hubs declared this a winner. I want to tweak it next time using the psyllium and a little yeast in some sugar water, waiting for the yeast to feed on the sugar to give this a more authentic flavor, but not significantly increasing the carb count.

Good recipe!!


68 Margaret August 27, 2016 at 9:47 am

wow! I just started Atkins so I stumbled on this recipe because I miss my pizza so dang much. Most low carb substitutes that I make for various things leave me very disappointed- not this! I felt like I was eating actual pizza and I had way too many slices because it was that good. Pretty sure I went over my carb count by a little but I don’t care. Thank you so much! I used the recipe on the left- the higher carb one. This is a life saver.


69 ReadingPusher September 17, 2016 at 6:46 pm

I have made this recipe many times and it’s the best one available, so thank you so much for sharing and making the instructions so easy to follow. My non-keto children love it!

Tonight I accidentally forgot the egg, and the crust was fine–a little floppier than usual, but still tastes delicious.


70 Katy Dean September 23, 2016 at 6:45 am

I use the Arbonne fiber boost instead of the pysllium husk. The taste is neutral so much better! Awesome crust. Now I get to enjoy pizza when the family does πŸ™‚


71 Denny November 15, 2016 at 3:39 pm

Made the crust without the psyllium excellant best crust I’ve tasted est it twice a month. LOL


72 Linda Blechinger December 19, 2016 at 4:59 am

I have made both versions and I LOVE THEM!!!! I have also used the pizza dough as a flat bread or garlic bread! Thank you!


73 Mel January 22, 2017 at 11:14 pm

Can you add Bicarb Soda to make it rise?


74 Diana February 18, 2017 at 12:56 pm

Great recipe! Since I found this, I stopped searching! Been making it for months, really it’s a holy grail!

Thanks for making my keto life easier!


75 Suzy April 5, 2017 at 1:14 pm

So if using a red sauce and veggies what would this be an s or an e ?


76 Jonathan April 6, 2017 at 10:00 am

Just adding a bump to keep this recipe current!

Love this recipe (psyllium version), we make it several times a month at least. We found an amazing marinara sauce at Sprouts that has extremely low sugar (add 1 can of tomato paste to make it thicker).

It’s so easy to make, but I have 2 tips:

1) Don’t take your eye off the crust for 1 second, it will burn up in a heartbeat. I used to try and prepare the toppings while the crust was cooking and it’s a bad idea!

2) We like to let it cool down and firm up for just a few minutes before topping and final cook. It seems to help make it crispier. We also use a perforated pizza sheet as well.


77 bizza May 12, 2017 at 6:41 pm

really crusty and thin, loved it!!
but i found it too cheesy the crusty, so it didnt have a constrast between the cheese and the crust because they both tasted cheesy, im going to try next time making the dough without cheese but put butter and milk on it instead of the cream cheese and the mozz and parmesan cheese.
before doing this recipe i already did “healthy clean” pizza, not caring much about the carbs but without gluten, trans fat, wheat, ive made it in the blender : milk, eggs, butter, almond flour, salt, etc and then put it in the oven but the crust was very big and soft but still edible lol i topped it with homemade tomato sauce, shredded cheese and oregano with a drill of olive oil, tastes amazing im going to find out how it tastes doing it like this recipe but without cheese in the crust

thank you!


78 David July 8, 2017 at 10:58 am

Total failure on my part. I tried to cheat using ground almonds which I sieved. The mozzarella didn’t melt in the microwave like your picture (and it takes much longer than 30 seconds) it separated. I couldn’t get a decent dough – it was just too crumbly. Wouldn’t some fat in the mix help. I know the cheese has fat – but. I will try it again with coconut flour – I am becoming a little bit sick of almonds and the slightly sweet aroma they give off…


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