A quick, yeast-free almond and coconut flour pizza base with bone broth powder and an optional spoonful of VegEase.

Homemade pizza does not need to involve yeast, kneading or hours of waiting. This nutty pizza base comes together in minutes and can be rolled, baked and topped in the time it might take a traditional dough to rise.

Almond flour provides richness, coconut flour absorbs moisture and a small amount of tapioca flour helps the dough hold together. Bone broth powder adds savoury depth, while VegEase can be included for extra colour and vegetable ingredients. The result is a tender, flexible base with crisp edges rather than the stretchy chew of a wheat-and-yeast crust.

 

Ingredients

Dry Ingredients

·       3/4 cup (75 g) almond flour

·       1/4 cup (30 g) coconut flour

·       1 tablespoon (10 g) tapioca flour

·       1 teaspoon Broth & Co Naked Bone Broth Powder

·       1 tablespoon VegEase powder, optional

·       1/2 teaspoon bicarbonate of soda

·       1 teaspoon onion powder

·       1/4 teaspoon fine salt

Wet Ingredients

·       1 large egg

·       1 tablespoon extra-virgin olive oil

·       2 tablespoons warm water, plus 1–2 teaspoons if needed

To Finish

·       Up to 1/3 cup pizza sauce

·       Up to 1 cup grated mozzarella or another preferred cheese

·       Your choice of lightly cooked or quick-cooking toppings

Method

·       Preheat the oven to 190°C conventional or 170°C fan-forced. Place a flat baking tray in the oven to heat.

·       In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, bone broth powder, optional VegEase, bicarbonate of soda, onion powder and salt. Break up any lumps of coconut flour.

·       In a small bowl, whisk the egg, olive oil and two tablespoons of warm water until combined.

·       Pour the wet mixture into the dry ingredients. Stir with a fork, then bring the mixture together with clean hands. Rest for two minutes so the coconut flour can absorb the liquid.

·       The dough should be soft and pliable without feeling wet. If it cracks when pressed, mix in warm water one teaspoon at a time. If it is sticky, dust it lightly with almond flour.

·       Place the dough between two sheets of baking paper and roll it into a 28–30 cm circle about 4–5 mm thick. Remove the top sheet and repair any cracked edges with damp fingertips.

·       Slide the base, still on the lower sheet of baking paper, onto the hot tray. Prick the centre several times with a fork.

·       Bake for 12 minutes. Carefully turn the base over, remove the baking paper and bake directly on the tray for another 4–8 minutes, until dry to the touch and lightly golden at the edges.

·       Remove from the oven and add a thin layer of sauce, cheese and toppings. Avoid overloading the centre.

·       Return to the oven for 8–10 minutes, or until the cheese has melted and the edges are crisp. Rest for five minutes before slicing.

 

What Makes This Base Different?

 

Is This Pizza Base Keto?

This base is lower in carbohydrate than a conventional wheat-flour pizza crust and uses almond and coconut flours as its foundation. However, “keto-friendly” is not the same as carbohydrate-free. Tapioca flour, sauce and toppings all contribute carbohydrate, and suitability depends on serving size and the rest of a person’s eating pattern.

A ketogenic diet is a very-low-carbohydrate, high-fat eating pattern designed to increase the body’s production and use of ketones. It is more restrictive than simply choosing a lower-carbohydrate meal. Some people enjoy this style of pizza base without following a ketogenic diet at all.

For a balanced comparison of different eating patterns, read Keto vs Paleo vs Mediterranean Diet and Popular Diets Explained: Mediterranean, Paleo, Keto, Gluten-Free, AIP & Intermittent Fasting.

Topping Ideas

·       Tomato, mozzarella, basil and a drizzle of olive oil

·       Mushroom, baby spinach, thyme and goat’s cheese

·       Roast pumpkin, feta, rocket and pepitas

·       Chicken, capsicum, red onion and mozzarella

·       Zucchini ribbons, ricotta, lemon zest and herbs

Watery vegetables such as mushrooms, zucchini and spinach are best cooked or squeezed first. Keep toppings light so the base remains crisp and easy to lift.

Troubleshooting

 

Storage and Reheating

·       Refrigerate the baked, untopped base in an airtight container for up to three days.

·       Freeze the baked, cooled base between sheets of baking paper for up to one month.

·       Reheat topped slices in a 180°C oven or air fryer until hot and crisp. A microwave will soften the base.

Frequently Asked Questions

Can I leave out the tapioca flour?

You can experiment with omitting it, but the base will usually be more fragile and less flexible. The tablespoon used here is functional rather than the main flour.

Is the recipe gluten-free?

The listed ingredients do not contain wheat flour. If gluten avoidance is essential, check every packaged ingredient for its gluten status and cross-contact information.

Can I make it without VegEase?

Yes. VegEase is optional and can be omitted without changing the other measurements.

Which bone broth powder should I use?

A plain, savoury Naked Bone Broth Powder works best because it blends easily into the onion and pizza flavours.

Can I prepare the dough ahead?

For the best texture, bake the base soon after mixing. The fully baked, untopped base stores and freezes more reliably than the raw dough.

Continue Exploring

·       Bone Broth Benefits: The Complete Guide to Gut Health, Protein, Recovery & Healthy Ageing

·       Freeze-Dried Bone Broth Explained | Benefits, Nutrition & Why It Matters

·       Healthy Kids Recipes with Hidden Vegetables

Final Note

This base is less about copying a traditional pizzeria crust and more about making homemade pizza practical. Mix it, roll it and bake it straight away, then let fresh toppings do the rest.