Start by preheating your oven to 400°F (200°C). While it heats, grab a large mixing bowl and combine your almond flour, baking soda, salt, garlic powder, onion powder, Italian seasoning, and optional yeast. Whisk these together for about 30 seconds to distribute the leavening agents and spices evenly. Uneven distribution means some spots of your crust will brown faster than others, and you might get small patches with concentrated garlic or salt flavor. We want consistency throughout.

Make a well in the center of your dry mixture—think of it like a little crater. Crack your two large eggs into a small bowl and beat them with a fork until the whites and yolks are fully combined. Pour the beaten eggs into the well, then add your ¼ cup olive oil. Don't mix yet. Let the wet and dry ingredients sit for just 30 seconds. This gives the almond flour a moment to start absorbing the moisture, which will make mixing easier and help you avoid overmixing (which can make the texture tough).

Using a sturdy spatula, begin folding the dry ingredients into the wet mixture. You're looking for a consistency similar to cookie dough—moist, slightly sticky, but definitely holding its shape. The almond flour should be fully incorporated with no dry streaks remaining. Once the spatula gets difficult to use (because the dough is getting thick), switch to your hands. Use your fingers to gently press and fold the dough together for about 20-30 seconds. You want a cohesive ball that feels slightly sticky but doesn't stick aggressively to your fingers. If it's too wet, add 1 tablespoon more almond flour. If it's crumbly, add ½ tablespoon olive oil.

Tear off two pieces of parchment paper, each about 12 inches long. Place one piece on your work surface, then place your dough ball in the center. Top with the second piece of parchment, pressing gently so the parchment sticks to the dough slightly. Using your hands, gently press the dough into a flat disc about ¼-inch thick. You're not trying to get it perfectly thin yet—just creating a workable base. For a thin, crispy crust, use a rolling pin to flatten the dough to about ⅛-inch thickness in a 12-inch circle. For a thicker, chewier crust, leave it at about ¼-inch thickness in a 10-inch circle. Work slowly and gently. If the dough resists rolling, let it rest for 1 minute under the parchment. This relaxes the almond flour structure and makes rolling easier without tearing.

Carefully peel away the top piece of parchment paper. Smooth the edges of your crust—they should be relatively even and attractive. Keep the bottom parchment paper on the dough. Slide the bottom parchment (with the dough still on it) directly onto your preheated baking sheet. This keeps the crust from sticking and prevents the bottom from browning too quickly. If your baking sheet is smaller than your dough circle, that's okay—a small amount can hang slightly off the edge. Just be careful when moving it into the oven.

Place the baking sheet in the center rack of your oven. Bake for 10-12 minutes, depending on thickness. You're looking for a golden-brown color on top and edges that feel firm and crispy when you gently tap them. The thicker your crust, the longer this takes—a ¼-inch crust might need the full 12 minutes, while a very thin ⅛-inch crust might be done at 10 minutes. This prebaking step is absolutely critical. It sets the structure before toppings add moisture, creating a waterproof barrier that keeps your center from getting soggy.

Remove the crust from the oven and let it cool for 1-2 minutes. Spread a thin layer of pizza sauce or unsweetened tomato passata across the crust—you want enough flavor but not so much that it pools (which adds moisture). About 3-4 tablespoons is perfect for a 12-inch crust. Remember: if you're using watery vegetables like mushrooms, zucchini, or fresh tomatoes, pre-roast them first for 8 minutes at 400°F to remove excess moisture. Dry toppings like pepperoni, cheese, and hardy vegetables can go on directly. Distribute cheese evenly—it protects the crust from direct heat and seals in the structure.

Return the pizza to the center rack of your oven and bake for 5-8 minutes, until the cheese is melted and bubbly. Watch carefully—the edges can brown quickly, so don't step away. If you want the cheese more browned or bubbly, you can briefly broil on the top rack for 2-3 minutes, but this will significantly darken the crust edges. To prevent this, loosely tent the edges with small pieces of foil while broiling. The total time from putting the topped pizza in the oven should be around 5-8 minutes for cheese melting plus any broil time.

Remove the pizza from the oven and let it rest for 2-3 minutes on the baking sheet before slicing. This cooling time allows the cheese to set slightly and makes slicing cleaner. Use a sharp pizza wheel or chef's knife to cut into 8 slices. Serve immediately while the crust is still crispy and warm. The parchment paper should peel away easily at this point. If it sticks slightly, just gently lift from one corner and peel back slowly.