To be rather honest, I miss a good pizza. I have always been a pizza lover, and it’s been rather hard with my diabetes and weight loss journey to find a good alternative. (plot twist, they don’t exist here!) So, like always, I decided to make my own low carb version!
This pizza delivers everything you love about a good pizza, it’s got a crispy base, rich tomato sauce, melted cheese, loaded toppings and it’s all built on an almond flour and mozzarella dough that’s gluten free, high in protein, and surprisingly easy to work with.
The base is the star here. Almond flour gives it a golden, slightly nutty crust that crisps up beautifully in the oven, while the mozzarella in the dough itself adds richness and helps it hold together. It’s not identical to a traditional pizza base, but I think it’s actually better for what it is.
The sauce is simple and herby with canned peeled tomatoes cooked down with fresh rosemary, thyme, and lemon pepper seasoning until thick and flavourful. Topped with canned chicken, bell peppers, mushrooms, and a generous layer of melted mozzarella, every bite is layered with flavour.
Whether you’re eating low carb, managing blood sugar, or just trying to make smarter choices without giving up the foods you love, this pizza proves you don’t have to.
Low Carb Pizza
Ingredients
For the Dough
- 1½ Cups Almond Flour
- 1 Cup Mozzarella Shredded
- 1 Egg
For the Sauce
- 1 Can Peeled Tomatoes
- Fresh Rosemary
- Fresh Thyme
- Salt to taste
- Lemon Pepper Seasoning to taste
For the Toppings
- 1 Can Chicken Drained
- Bell Pepper Sliced
- Mushrooms Sliced
- Mozzarella Cheese
- Fresh Rosemary
Instructions
- Preheat your oven to 180°C. In a large bowl, combine the almond flour, shredded mozzarella, and egg. Mix until a dough forms, it will be stickier than regular pizza dough, do your best to bring it together. Line a baking tray with parchment paper and press the dough flat into a pizza base shape as evenly as possible.
- In a small pan over medium heat, add the canned peeled tomatoes and break them down with a spoon. Add the fresh rosemary, thyme, salt, and lemon pepper seasoning. Cook for 5–7 minutes until the sauce thickens slightly. Set aside.
- Spread the tomato sauce evenly over the base. Top with the drained canned chicken, sliced bell peppers, sliced mushrooms, and a generous layer of mozzarella. Finish with a few sprigs of fresh rosemary.
- Bake at 180°C for 25–30 minutes or until the base is golden brown and the cheese is melted and bubbling.
- Remove from the oven, slice, and serve immediately.
Video
@nothussainali eating healthy dosent have to be boring! this is a low carb pizza for anyone looking to get ahead of sugae spikes 👀 (also cant believe it took over a month for me to edit this lol) #fyp #tiktokmaldives ##lowcarb #pizza #easyrecipe ♬ Natural Emotions – Muspace Lofi
Notes
Macros Per Slice:
- Calories: ~214 kcal
- Protein: ~15g
- Carbs: ~6g
- Fats: ~15g
