Almond flour pizza
A crisp almond flour, egg and mozzarella crust topped with tomato sauce, cheese and vegetables.
- Hands-on
- 18 min
- Total time
45 min, show breakdown
- Prep 15 min
- Cook 22 min
- Clean up 8 min
- Pans
- 1
- Ingredients
- 10
- Cost/serving
- $3.46
Per serving
- Calories
- 531
- Protein
- 34 g
- Fiber
- 6.2 g
- Net carbs
- 9.3 g
- Fat
- 39 g
High in (% Daily Value per serving): Vitamin E 77%, Calcium 61%, Riboflavin (B2) 60%, Vitamin C 47%, Selenium 43%, Vitamin B12 38%, Zinc 38%, Magnesium 33%, Vitamin A 24%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, gluten-free, soy-free.
Ingredients for 2
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
¾ cup almond flour, blanched (84 g)
Same amount as: 180 mL.
1½ cups mozzarella, part-skim (168 g), grated; 1 cup for the crust, ½ cup on top
Same amount as: 360 mL.
1 large egg (50 g)
Same amount as: about 1 medium, about 1 jumbo.
1½ tbsp tomato paste (24 g)
Same amount as: 20 mL.
2 tbsp water (30 g)
Same amount as: 30 mL.
½ tsp dried oregano (0.5 g)
Same amount as: 2 mL.
½ cup mushrooms, sliced (35 g)
Same amount as: 120 mL.
- ½ medium red bell pepper (60 g)
2 tbsp olives (kalamata or black) (17 g)
Same amount as: 30 mL.
2 tbsp fresh basil (5.2 g)
Same amount as: 30 mL.
- salt, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Healthier swaps
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Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. One pizza per sheet pan. For 4 servings make two crusts.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (237 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 531 | ||
| Total fat | 39 g | 50% | |
| Saturated fat | 11 g | 55% | |
| Cholesterol | 147 mg | 49% | |
| Sodium | 782 mg | 34% | |
| Total carbohydrate | 15 g | 6% | |
| Dietary fiber | 6.2 g | 22% | |
| Total sugars | 5.6 g | ||
| Net carbs† | 9.3 g | ||
| Protein | 34 g | 68% | |
| Vitamin D | 0.79 mcg | 4% | |
| Calcium | 791 mg | 61% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 652 mg | 14% | |
| Vitamin A | 212 mcg | 24% | |
| Vitamin C | 42 mg | 47% | |
| Vitamin E | 12 mg | 77% | |
| Vitamin K | 17 mcg | 14% | |
| Thiamin (B1) | 0.11 mg | 9% | |
| Riboflavin (B2) | 0.78 mg | 60% | |
| Niacin (B3) | 2.9 mg | 18% | |
| Vitamin B6 | 0.29 mg | 17% | |
| Folate | 57 mcg | 14% | |
| Vitamin B12 | 0.92 mcg | 38% | |
| Magnesium | 140 mg | 33% | |
| Zinc | 4.1 mg | 38% | |
| Selenium | 24 mcg | 43% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 220 °C / 425 °F. Cut 2 sheets of parchment the size of the sheet pan.
In a bowl, mix the almond flour, 1 cup of the mozzarella, the egg and a pinch of salt with your hands.
Done looks like: One sticky dough that holds together in a ball. Put the dough on one sheet of parchment and lay the other on top. Press or roll it into a 25 cm (10 in) round, about 5 mm (¼ in) thick. Peel off the top sheet and slide the bottom one onto the pan.
Bake the crust 10–12 minutes.
Done looks like: Golden brown all over and firm in the middle. While it bakes, stir the tomato paste, water and oregano together. Slice the mushrooms, pepper and olives thin.
Spread the sauce on the crust. Scatter the rest of the mozzarella and the vegetables on top. Bake 8–10 minutes.
Done looks like: Cheese melted and spotted brown. Tear the basil over it. Cool 3 minutes, then slice.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Box grater $10–20
What to look for
- Four sides, including a coarse side for cheese and vegetables
- Stable base that does not slide
Skip: Rotary graters. A box grater does more.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Crust soft in the middle | Rolled too thick, or topped before the base firmed up. | Keep it 5 mm (¼ in) thin and bake the crust until the center is firm. |
| Dough sticks to everything | Cheese-heavy dough is tacky. | Roll between parchment, and wet your hands to press it. |
| Edges burnt | Almond flour browns fast. | Check at 8 minutes and move the pan one rack lower if the edges darken. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use mozzarella made from pasteurized milk. The egg in the crust cooks firm.