This low carb pizza is made from almond flour making it low carb, paleo and gluten free. A healthier version of pizza that tastes good too.
If I told you that this was exactly the same as a doughy pizza, I would be lying. If I said that this was the best low carb and gluten free alternative I have made so I would be 100% truthful.
This is so far, my favourite low carb and gluten free pizza base and was met with happy munching from my tasters. Gorgeously low carb and gluten free too! Very easy to make...who needs to pound out dough when you can whip up a lovely pizza like this.
I buy big bags of almond flour from Amazon but you could easily just grind up almonds in a food processor or you may be lucky enough to purchase "ground almonds" in your supermarket. They are the same thing really.
When you have made the dough, my tip is to dampen your hands before pressing it out on the parchment paper. It is a sticky dough and I find that damp hands help. You could try rolling it out between two sheets of parchment paper but it might be a bit sticky.
Almond Flour Pizza
- 2 cups Almond Flour
- 2 Eggs beaten
- 3 tablespoons Olive oil
- ¼ teaspoon Baking soda
- 1 tablespoon Oregano
- ½ teaspoon Garlic powder optional
- Preheat the oven to 180C/350F degrees.
- Mix all ingredients in a bowl together to make a dough. Form into a ball.
- Line a baking sheet or pizza pan with greased proof or parchment paper. Spread out the dough mixture across the paper. It will be sticky, so I find having damp hands helped.
- Bake the crust for 10 – 15 minutes until lightly golden.Remove from the oven and spread over your toppings. Place back in the oven and cook for a further 15 – 20 minutes.
- Slice, eat and enjoy!
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It was yummy , I will make it again and again!
Tried this and loved It! A tip I found for making almond crackers. Put the dough in a gallon size zip lock bag. Roll it in the bag and cut the bag down the sides. Just flip the pizza on the parchment paper lined baking sheet! And can you tell me what serving size is the nutrional info for? Thanks!
It should be about 192 grams. Happy baking!
Hi Sara. We just made it for lunch! Very yummy taste. We love your bread too. However, substitute Camelina oil for Olive oil (350 smoke point) due to the smoke point (475) and is super! However, I failed to read the instructions and turned out really gooey. Oops! Read it again. Didn't bake it FIRST! So, with my words of wisdom, BAKE before adding the toppings! 🙂 We loved the taste and will definitely fill our cravings for pizza when needed. Thanks Sara! Where do you get all these delicious fine recipes? Do you just experiment until you get it? Which recipe is your all time favorite? We'll keep trying them all! Yum Yum Yum!!!
Have you ever partially baked and then frozen these crusts? I might try it but was wondering if anyone had words of wisdom before I do.
Hi Kelli, no I haven't. If you try it and it works out okay, please let me know!
Oh wow, finally a simple recipe that doesn't include an entire speciality store's worth of ingredients! How would you describe the texture? Also, about how big of a crust does this make?
Thanks!! I can't wait to try it out.
Hi Sara. Thanks for stopping by and glad you like the recipe. I would describe the texture as slightly doughy..and I make a pizza about 8 inches wide with this. Let me know how you get on with it!
Sounds delicious, I can't wait to try it!
Hope you enjoy it Amy! Thanks for popping by!
Mind of Andy
Awesome! Making it right now 🙂 Using paprika instead of oregano though.. hope it turns out alright 🙂
Oooh- paprika sounds like a good idea! Hope it came out okay and you enjoyed it!
Glad you like it Tina! It's the best subtitute we have found so far...!
Shucks! Glad you like it!
Thanks for sharing this. We make pizza every friday and I've been trying to think of ways to at least REDUCE the gluten a bit. I'll have to give it a go.
Hope you like it! Thanks for popping by!