Low Carb Almond Pizza Crust

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Low Carb Almond Pizza Crust was last modified: by

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Low Carb Almond Pizza Crust
We love this almond flour (meal) based pie. Keep in mind this recipe is for the crust only because that's the main differentiating element to this pizza. You can use any of the other pizza recipes we've outlined here for topping ideas. Almond meal works a whole lot like regular thin pizza crust and it stays pretty crispy like a regular pizza. The almond flour make this a high calorie pizza, but the ENTIRE pizza has only 19 grams of carbohydrate (depending on what you put on top). Pretty sweet!
Prep Time 10 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Pre-heat oven to 350˚F
  2. Combine all ingredients in a bowl. As it begins to stick together (coalesce is the term I believe :), knead it into a ball.
  3. Lay the ball on a large sheet of parchment paper, and tear off a second sheet of parchment (same size) and lay it on top of the dough ball.
  4. Gently push down on the ball to flatten and prepare for rolling pin. Once ball is flat enough to roll, begin rolling and be sure to change directions periodically through the rolling process.
  5. Once it is even, remove the top parchment sheet and place bottom sheet and crust onto a pan. Place pan in oven and bake (pre-bake) for about 12 minutes or until edges of the crust are a tiny bit brown.
  6. After pre-baking is done, remove crust from the oven and top with your toppings of choice (refer to any other diabetic pizza recipe in our collection) and bake for another 10-12 minutes.
Recipe Notes

NUTRITION PER SERVING:

480 cal

42 g fat

109 mg chol

12 g carb

452 mg sodium

19 g protein

 

source: diabetesmealplans.com
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Comments

  1. This looks promising! I am gluten free and love pizza- which is almost like a curse. I love trying new recipes, and will definitely try this one out!

    1. Author

      Thanks Ash! I’m looking to experiment with other gluten-free flours soon to see if I can come up with more ideas 🙂

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