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pizza with rocket and tomato

Lower carb almond flour pizza base


Serves: 4

Number of ingredients: 6+

To prep: 10 minutes

To cook: 10 minutes

Difficulty: Medium

Nutrition per serving

  • Energy: 1714kJ

  • Protien: 15.8g

  • Total fat: 36.3g

  • Saturated fat: 2.6g

  • Carbohydrate: 2.8g

  • Fibre: 6g

  • Sodium: 95.2mg

  • Exchanges: 0


  • ¼ teaspoon baking powder
  • Pinch of salt
  • 2½ cups of almond flour
  • Up to 2 teaspoons of any herbs you like, dry or fresh, like rosemary, basil or mixed Italian herbs
  • ¼ cup extra virgin olive oil
  • 2 eggs (beat them in a small bowl)


  1. Pre-heat oven to 200°C
  2. Spread out a sheet of baking paper on an oven tray or pizza tray
  3. Place all the dry ingredients into a bowl and make a dip or well in the centre
  4. Place all the wet ingredients into a second bowl and mix them together
  5. Pour the wet ingredients into the well in the dry ingredients, stir until it forms a dough
  6. For one large pizza put all the dough on the paper or for two smaller pizzas cut the dough in half
  7. Roll out the dough in different directions so you end up with a circle shape. One large pizza will be about 30cm across, or two smaller pizzas will be up to 20cm across each
  8. Add toppings (don’t forget to count the carb in your pizza toppings), and a sprinkle of cheese
  9. Bake for 10 to 12 minutes


Use your imagination, anything can go on a pizza. You could try some of these:

  • Tomato paste
  • Pesto
  • Hummus
  • Onion – rings, sliced, or chopped
  • Tomato slices or cherry tomato halves
  • Pineapple pieces
  • Olives with no seeds
  • Sliced chicken or beef, seafood, chick peas, or baked beans
  • Capsicum – rings, sliced, or chopped
  • Asparagus – fresh or tinned
  • Corn kernels
  • Peas
  • An egg
  • Spinach leaves or silverbeet leaf pieces – these can be added before or after cooking
  • Broccolini or cauliflower florets
  • Pumpkin cubes
  • Mushrooms – sliced or whole
  • Artichoke hearts
  • Sundried tomatoes