Low-Carb Pizza with an Almond Flour Crust

Pizza is often a carb-heavy challenge, but it doesn’t have to be. This almond flour pizza crust offers a crispy, crunchy alternative with a fraction of the carbs. While it’s not perfect, it’s a great low-carb base that pairs well with many toppings. For best results, use a rectangular pizza stone to avoid floppy slices. Essential tools include parchment paper, plastic wrap, and a rolling pin (or a long glass as a substitute).

Ingredients

• rectangular pizza stone
• parchment paper
• plastic wrap
• rolling pin
• 1 bag of almond flour
• 3 eggs
• olive oil
• salt and pepper
• garlic powder
• fresh herbs like rosemary (optional)
• pizza sauce

Toppings:

• 8 cubano peppers (sweet mild flavor)
• dry salami 10-15 slices for 1/2 a pizza
• shelled pistachios 1/2 cup chopped
• mozzarella shredded 8 oz bag
• goat cheese 8 oz
• 6 small summer squash (yellow and green)
• 2 onions and or 4 shallots sliced thinly
• fresh basil
• fresh lemon
• olive oil
• salt and pepper

Instructions

1. Preheat oven to 400°F.

2. In a large bowl, mix 3 cups almond flour, 2–3 eggs, 1 tbsp olive oil, 1 tsp salt, 1 tsp cracked pepper, 1 tsp garlic powder, and any fresh herbs. Hand mix until sticky and well combined into a ball.

3. Cut parchment paper slightly larger than your pizza stone. Place dough ball in the center.

4. Cover dough with 1–2 sheets of plastic wrap. Roll out evenly, trimming or patching thin spots as needed.

5. Remove plastic wrap, place dough (on parchment) in oven. Bake until dry to the touch but not too dry (~10 minutes).

6. Remove from oven and reduce oven temperature to 325°F. Prep toppings while the crust cools.

Toppings:

1. Heat olive oil in a cast iron skillet; cook shallots or onions until soft and sweet. Remove and set aside.

2. Add more olive oil; cook 1/8-inch rounds of summer squash until slightly soft. Remove and combine with onions.

3. Slice peppers into 1/4-inch rings; cook until blistered and slightly charred. Remove and set aside.

4. Coarsely chop pistachios and set aside.

5. Spread pizza sauce on 1/4 of the pizza crust.

6. Sprinkle some mozzarella cheese.

7. Cover with salami slices.

8. Add remaining cheese (or as desired).

9. Top with cooked peppers.

10. Sprinkle chopped pistachios over the top.

Other side

1. Scatter the summer squash and onion/shallot mixture over the other half of the pizza.

2. Crumble goat cheese evenly on top.

3. Season with salt and cracked black pepper.

4. Drizzle lightly with olive oil.

5. Return to oven and bake until mozzarella is melted.

6. Remove and let cool slightly.

7. Add chiffonade basil and a squeeze of lemon over the goat cheese side.

8. Slice into 16 hearty pieces.