Checking the ingredient list, there's no yeast or leavening agent that relies on fermentation here — baking powder does the lifting instead, which makes this crust naturally suited to a yeast-free kitchen. Almond flour and tapioca starch combine into a dough that presses out beautifully between sheets of parchment, giving you an even, sturdy base without any proofing or rise time to wait around for. A quick par-bake firms up the crust and turns the edges golden before you load on sauce and toppings, then a second bake melts everything into bubbly, golden perfection. The garlic powder and dried oregano baked right into the dough mean even the crust itself tastes seasoned, not just the toppings piled on top. Since there's no dough to knead or let rest, this one comes together fast and slices into eight neat pieces for a weeknight pizza night. It's a solid, reliable option if you're keeping things yeast free without sacrificing that crisp-edged, sturdy pizza crust texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Line a large baking sheet or pizza stone with parchment paper.
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, salt, garlic powder, and dried oregano until evenly combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
