Almond Flour Pizza

Simply replace the flour base with almond flour and Pizza is back on the menu, and who doesn’t love a bit of Pizza loaded with veggies and cheese?!


 2 1/2 cups Almond Flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Garlic powder
1/4 teaspoon Onion Powder
1/2 tablespoon dry active yeast – optional, it won’t raise the pizza dough but adds bread flavour
2 large Beaten eggs
1/4 cup Extra virgin olive oil

Note: Any vegetable that releases a large amount of water would soften the centre of the dough. This includes mushrooms, tomato slices, eggplant, or zucchini. If you want to use those vegetables, I recommend pre roasting them 8 minutes in the oven to avoid them to release water on your pizza base.



Preheat oven to 200°C (400°F).

Combine all the dry ingredients. Add beaten eggs and olive oil. Combine and form a ball of pizza dough.

Place the dough ball between two parchment paper pieces, roll into 12-inch (30 cm).

Prebake the crust for 10-12 minutes or until golden and crispy. The thicker you roll it, the longer it takes to crisp.

Remove from the oven, spread a thin layer of tomato puree, and toppings of your choice. Return pizza into the oven and bake in the centre rack of the oven until cheese is melted.

You can grill the cheese on the top rack for 2-3 minutes, but it will significantly darken the sides of the pizza. To avoid this, you can protect the pizza sides with pieces of foil.

Serves: 8 . Prep: 10 mins . Cook: 20 mins

Nutrition per serving: 229 kcal . 21g Fats . 3g Net Carbs . 7g Protein