Low Carb Pizza: A Mozzarella and Almond Flour Base (No Cauliflower)
In short
Missing pizza on low carb? This base is made from melted mozzarella, one egg and almond flour with a few dry seasonings, and there’s no cauliflower involved. Melt the cheese in the microwave, mix in the egg, stir through the dry ingredients until it comes together as a dough, then roll it out between two sheets of baking paper. From there it’s just like any other pizza: sauce, toppings, more cheese, and into the oven.
Key points
- Four easy steps. Melt the cheese, mix in the egg, add the dry ingredients, then roll it out and top it.
- The base is mostly cheese. 10 oz (3½ cups) of shredded mozzarella and one egg. I guess most cheeses will do, but mozzarella works really well.
- The dry mix. 1½ cups of almond flour, ½ teaspoon of salt, a teaspoon of garlic powder, ½ teaspoon of xanthan gum, a teaspoon of baking powder and about a teaspoon of Italian herbs. The herbs and onion or garlic powder are optional, they just add a bit of flavour.
- Yes, the cheese goes in the microwave. It sounds a bit weird, but two minutes on high gives you lovely, stringy melted mozzarella.
- Crack the egg into the hot cheese and keep scraping down the sides so you don’t lose any of it, then stir in the dry ingredients until it comes together as a dough.
- Roll it between baking paper. Split the dough in half for two bases and flatten each one out between two sheets of baking paper.
- Toppings are up to you. I used pizza sauce, bacon, pepperoni, tomato, capsicum (bell pepper) and chillies, because I like mine hot, then more mozzarella on top.
- Keep an eye on it in the oven. It takes around 10 to 15 minutes, so check it every 5 or 10 minutes. Let it cool a little, then cut it into eight (or six if you can’t manage eight).
Pizza is one of those things most of us miss when we cut the carbs. The good news is you don’t need a soggy cauliflower base to get your fix. This one is made from melted mozzarella, an egg and almond flour, and it comes together in four easy steps.
It’s one of the meals I ate while losing 23kg, reversing my type 2 diabetes and getting my blood pressure back to normal, all after 50. It’s real food, and it scratches the Friday night pizza itch.
What you need
- 10 oz (3½ cups) shredded mozzarella, plus extra for the top
- 1 egg
- 1½ cups almond flour
- ½ teaspoon salt
- 1 teaspoon garlic powder (optional)
- ½ teaspoon xanthan gum
- 1 teaspoon baking powder
- About 1 teaspoon Italian herbs (optional)
- Pizza sauce and your toppings
Method in brief
- Put the shredded mozzarella in a microwave-safe bowl and microwave it on high for 2 minutes until it’s melted and stringy.
- While that’s going, mix the almond flour and all the other dry ingredients together.
- Crack the egg into the melted cheese and mix it well, scraping down the sides of the bowl as you go.
- Add the dry ingredients and stir until it comes together as a dough. Once it’s cool enough, get your fingers in.
- Split the dough in half and roll each piece out between two sheets of baking paper into a pizza base.
- Brush on the pizza sauce, add your toppings (I went bacon, pepperoni, tomato, capsicum and chillies) and finish with more mozzarella.
- Bake for around 10 to 15 minutes, checking every 5 or 10 minutes. The printed recipe uses an oven at 400°F (200°C).
- Let it cool a little, then cut it into eight slices, or six if you’re really hungry.
The full printable version, with my favourite toppings and a few extra tips, is in the low carb pizza recipe. Just steer clear of sugary toppings like pineapple; anything that’s green on the Carb Guide is fine.
More low carb swaps
If it’s bread you’re missing, try my 90 second keto bread or the keto bread that doesn’t taste like eggs, or have a go at low carb flat bread. For something on the side, there are my low carb French fries. And if you’re wondering why a normal pizza base is off the menu, have a read of why I avoid bread, rice and pasta.
New to all this? Grab the free Carb Guide, or watch my story and how I lost 23kg in four months.
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Not medical advice. I'm not a doctor, dietitian or nutritionist, just a bloke telling the story of what worked for me. Check with your doctor before changing your diet or medication.
