Flourless High-Protein Crust: Gluten-Free Pizza Base

This Flourless High-Protein Crust Recipe creates a sturdy, crispy pizza crust using almond flour, eggs, and protein powder for a low-carb, gluten-free alternative packed with protein. Perfect as a base for pizzas, flatbreads, or savory bakes, it’s ideal for keto or high-protein diets. I made this for a pizza night, and the nutty, crispy base held up beautifully to toppings! Ready in about 30 minutes, this recipe is simple and versatile.

Why You’ll Love This Flourless High-Protein Crust Recipe

This crust is easy to make with a chewy yet crispy texture, perfect for piling on toppings. It’s naturally gluten-free and low-carb, supporting keto or high-protein goals. It’s customizable with herbs or spices and bakes up quickly. It’s a healthier swap for traditional pizza crusts. Find more keto recipes here.

Health Benefits of Flourless High-Protein Crust

Almond flour provides healthy fats and fiber for heart health. Eggs and protein powder boost protein for muscle support and satiety. This crust is low in carbs, aiding blood sugar control. It’s a nutrient-dense base for balanced meals. Learn more about low-carb pizza crusts at Diet Doctor.

Ingredients for Flourless High-Protein Crust

For the Crust:

• 1 cup almond flour
• 1/2 cup unflavored whey protein powder
• 2 large eggs
• 2 tbsp olive oil
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder (optional)
• 1/2 tsp dried Italian seasoning (optional)

For Serving (Optional):

• Pizza toppings (sauce, cheese, veggies, meats)
• Fresh basil for garnish

Substitutions: Use coconut flour (reduce to 1/4 cup) for nut-free option. Swap whey protein with plant-based protein powder for dairy-free. Replace eggs with flax eggs for vegan needs, though texture may vary. Add onion powder for extra flavor.

Notes: Mix dough thoroughly for even consistency. Spread thin for crispier crust. Pre-bake before adding toppings to ensure firmness.

How to Make Flourless High-Protein Crust

Prep Dough

Preheat oven to 400°F. Line a baking sheet or pizza stone with parchment. In a bowl, whisk eggs and olive oil. Add almond flour, protein powder, baking powder, salt, garlic powder, and Italian seasoning; mix until a thick dough forms. This creates the base.

Shape Crust

Place dough on parchment and press into a 10-inch round, about 1/4-inch thick. Smooth edges for uniformity. This shapes the crust.

Pre-Bake

Bake for 10-12 minutes until lightly golden and firm. This sets the structure.

Add Toppings

Remove from oven, add desired toppings (sauce, cheese, etc.), and return to oven for 8-10 minutes until toppings are bubbly. This finishes the pizza.

Serve

Garnish with basil and slice. Serve hot.

Preparation Tips

• Mix well: Combine ingredients thoroughly to avoid clumps. This ensures even texture. I mixed mine fully, and it was perfect.
• Spread thin: Press to 1/4-inch for crisp results. This prevents chewiness. I spread mine thin, and it was great.
• Use parchment: Prevent sticking for easy removal. This simplifies cleanup. I used parchment, and it was ideal.
• Pre-bake fully: Bake until firm before topping to avoid sogginess. This strengthens crust. I pre-baked mine, and it was spot-on.
• Cool slightly: Rest 2 minutes before slicing for clean cuts. This sets the bake. I cooled mine briefly, and it was delicious.
• Add herbs: Include seasoning for extra flavor. This enhances taste. I used garlic powder, and it was great.
• Check doneness: Look for golden edges to ensure crispness. This avoids underbaking. I checked mine, and it was perfect.

Variations and Substitutions

• Nut-free: Use coconut flour, adjusting for less to avoid dryness. This suits allergies. I tried coconut, and it was tasty.
• Spicy crust: Add 1/4 tsp cayenne for heat. This adds kick. I tried spicy, and it was exciting.
• Herb boost: Mix in 1 tsp fresh rosemary for aroma. This elevates flavor. I tried rosemary, and it was delicious.
• Vegan version: Use flax eggs and plant-based protein powder. This suits plant-based. I tried vegan, and it was vibrant.
• Cheese crust: Add 1/4 cup grated Parmesan to dough. This adds savoriness. I tried Parmesan, and it was great.
• Thicker crust: Increase dough to 1/2-inch for chewier texture. This changes bite. I tried thicker, and it was fine.
• Flatbread style: Skip toppings and bake as is for flatbread. This simplifies use. I tried plain, and it was versatile.

Storage and Meal Prep

Store baked crust (without toppings) in an airtight container in the fridge for up to 3 days; reheat at 350°F for 5 minutes. Freeze unbaked dough or baked crust for up to 1 month; thaw in fridge before using. Prep dough a day ahead; store covered in fridge. Bake fresh for best texture. Add toppings just before serving.

Frequently Asked Questions About Flourless High-Protein Crust Recipe

Here are answers to common questions about this crust.

1. Why is my crust soggy?
   Pre-bake longer and spread thinner. I baked mine fully, and it was crispy.
2. Can I make it ahead?
   Prep dough a day early; bake fresh. I prepped early, and it was great.
3. Why is it crumbly?
   Mix wet and dry well; add 1 tbsp water if needed. I mixed thoroughly, and it held together.
4. Can I use other protein powders?
   Yes, but ensure unflavored to avoid sweetness. I used whey, and it was perfect.
5. Why no flour?
   Almond flour replaces traditional flour for low-carb, gluten-free. I used almond, and it was light.
6. Can I air fry?
   Air fry at 375°F for 8-10 minutes, flipping halfway. I tried oven, but air fry worked fine.

Serving Suggestions

Top with keto pizza sauce and mozzarella for classic pizza. Pair with a side salad for balance. Serve as flatbread with hummus for a snack. I topped mine with veggies, and it was a perfect match. This crust is great for pizzas, flatbreads, or savory bases.

Nutrition Info for Flourless High-Protein Crust

Per serving (1/4 of recipe, 4 servings, without toppings):

• Calories: 280 kcal
• Protein: 18g
• Carbohydrates: 6g
• Fiber: 3g
• Sugars: 1g
• Fat: 22g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Flourless High-Protein Crust Recipe is a crispy, low-carb base that’s perfect for healthy pizzas. Its protein-packed, gluten-free nature makes it a winner. How do you like to top your keto crust? Let us know in the comments!