Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·
Spread the love
Jump to Recipe Print Recipe
Gluten FreeLow CarbVegetarianPaleo
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
Angela Coleby
A sturdy low carb pizza base made from almond flour.
3.89 from 18 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Ingredients
- 2 cups Almond Flour
- 2 Eggs beaten
- 3 tablespoons Olive oil
- ¼ teaspoon Baking soda
- 1 tablespoon Oregano
- ½ teaspoon Garlic powder optional
Instructions
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!
Notes
Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 0.5PizzaCalories: 786kcalCarbohydrates: 21gProtein: 26gFat: 72gFiber: 10g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read mydisclosure policyfor more info.
[amazon_link asins='B00DL9LNNU,B06XC4HLZW,B0755VV7FT' template='ProductCarousel' store='divaliciou04c-20' marketplace='US' link_id='c478c53d-7b4c-11e8-aca7-f15e7906abb6']
Follow me on Facebook for extra bits and fun!https://www.facebook.com/DivaliciousRecipes
More Main Dishes
- Palak Halloumi
- Salmon in Creamy Lemon Sauce
- Chicken Pasanda
- Vegetable Wellington
Reader Interactions
Comments
Jazzy Ann
It was yummy , I will make it again and again!
Reply
Jackie
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!
Reply
See AlsoAnadama Bread RecipeDivalicious
It should be about 192 grams. Happy baking!
Reply
Lynn
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!!!
Reply
Kelli
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.
Reply
Divalicious
Hi Kelli, no I haven't. If you try it and it works out okay, please let me know!
Reply
Sara
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.
Reply
Divalicious
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!
Reply
Amy
Sounds delicious, I can't wait to try it!
Reply
Divalicious
Hope you enjoy it Amy! Thanks for popping by!
Reply
Mind of Andy
Awesome! Making it right now 🙂 Using paprika instead of oregano though.. hope it turns out alright 🙂
Reply
Divalicious
Oooh- paprika sounds like a good idea! Hope it came out okay and you enjoyed it!
Reply
Divalicious
Glad you like it Tina! It's the best subtitute we have found so far...!
Reply
Divalicious
Shucks! Glad you like it!
Reply
Little Sis
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.
Reply
Divalicious
Hope you like it! Thanks for popping by!
Reply
