Almond Flour Pizza. Did you know that’s a thing?
Having diabetes can make incorporating some of your favorite foods into your diet a challenge.
Pizza can be a challenge because of its high carbohydrate content, and is typically low in fiber (meaning a higher blood sugar spike). Using almond flour to make the pizza crust makes it lower on the glycemic index and lower in carbohydrate content.
I was suspicious of this pizza. I consider myself a pizza connoisseur and I just felt like almond flour could not measure up. I’ll be honest, it doesn’t make an airy, bubbly crust like a wood fired neopolitan pizza, but I still found it quite delicious.
With cheese, basil, and garlic powder, the crust was quite flavorful. It held together very well and I was able to hold it like a normal piece of pizza (unlike my typical cauliflower crust). This dough is dense! I found 2 slices to be perfectly filling and satisfying.
You can top your pizza any way you desire.
Here I did olive oil as my base, sun dried tomatoes, spinach, mozzarella, and ricotta. YUM.
We love pizza in this office. Check out all our pizza options here!
Almond Flour Pizza
Ingredients
- 2 cups almond flour
- 2 egg
- 3/4 cup mozzarella cheese
- 1 tbsp olive oil
- 1/8 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp basil
Method
- Preheat oven to 350° F and prepare baking sheet for pizza by laying with parchment paper.
- Place all of the pizza dough ingredients in a food processor and blend until the ingredients are evenly mixed to form a dough.
- Place dough on the prepared baking sheet and sprinkle with almond flour to prevent hands from sticking. Shape and pat into a thin disc. It should be about ¼ inch thick.
- Place baking sheet in oven and let the dough bake for 15 minutes.
- Take dough out and add desired pizza toppings.
- Finish baking in the oven for another 15-20 minutes or until cheese is slightly brown.
Private Notes
Tried this recipe?
Let us know how it was!
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.
