Low-Carb Almond Pizza Base

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In my attempts to give some “normality” to my wife’s diet I experimented with making a keto-frendly(ish) pizza.  To this I turned to my new friend almond meal to try to make a useful base.  It is an adaptation of some of the almond-based baking I have done recently, and it worked fairly well.


  • Almond Flour or Ground Almonds 1 cup
  • Egg 1
  • Baking Powder 1/2 tsp
  • Salt pinch
  • Xanthan Gum 1/4 tsp
  • Ghee or Melted Butter 3 Tbs
  • Garlic Powder 1/4 tsp
  • Water as needed


Preheat an oven to 220 C /425 F.  Add the dry ingredients to a mixing bowl.  Stir well.  Whip the egg, and add the liquid ghee/oil to it.   Stir into the dry mixture.  It should make a slightly moist spreadable dough.  If it is too dry add tiny splashes of water, but don’t over do it.   Place the moist dough ball in the centre of a sheet of baking paper and then cover with a second sheet.  Press the dough into a thin circular shape, pressing outwards from the centre.  Remove the top sheet as necessary in order to assure an even thickness and shape.  When at the desired size, about 8 inches or so in my tries, discard the top sheet, and place the pizza base (baking paper and all) onto an oven sheet or pizza stone, and place in oven for 5 minutes our until edges just start to brown.   Remove from oven and cool slightly, then add your desired pizza toppings.  Don’t over bake the untopped base or it will go brittle in the second baking.


My Pizza Experiment 


  • Pizza Base (as above)
  • Red Bell Pepper 1 small
  • Oregano 1/2 tsp
  • Basil 1/2 tsp
  • Olive Oil 2 tsp + splash
  • Hard Goats Cheese 50 g
  • Soft Goats Cheese 20 – 25 g
  • Onion 3 rings
  • Yellow Bell Pepper 2 rings

Method: Reduce oven temperature to 200 C/ 350 F.  Remove the stem and seeds from the red pepper, and cut into large pieces.  Put these along with the spices/herbs into a food processor.  Add the oil to the processor and blend until a paste.  Spread a splash of olive oil to the pizza base and then spread the pepper paste across the base.  Shred the hard cheese and spread it evenly on pizza base.  Separate the onion and pepper rings and place them on cheese then add a few spread out pieces of soft cheese.  Place in the oven for 10 to 12 minute, but check regularly after 8 minutes to avoid burning.


3 thoughts on “Low-Carb Almond Pizza Base

  1. I wondered why you call it keto-ish friendly. Then I say bell-peppers, and those on top of the almond flour … tad high on the carbs, I’d say, at least if your wife is keeping to 20g/day. I wonder why you didn’t use cauliflower for the base, as is usually done?

    Liked by 1 person

    • Cauliflower is the next experiment I am moving to. The almonds were recommended as an intermediary step. But I am always working to improve what I do for her. My goal is to avoid the ishes all together. I do appreciate the insights, and challenges you bring to this. At present she is at about 900 – 1000 calories (on average) so a day, thus the grams per day are a little easier, but the cancer limits her eating so she fills quickly.

      Liked by 1 person

      • Filling quickly makes it awkward, as intermittent fasting is the recommendation–which means if you drop breakfast, the next remaining two meals tend to be bigger. Even so, to be down to 900-1000 is pretty good going. I hover around the 1200 mark, though my carbs are seldom over 12g/day. But I have problem of having bad reactions to brassicas which limits the choice of veggies.
        I wish you and your wife well with it. I can’t share any recipes cos I just eat my food simple, as it comes.

        Liked by 1 person

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