Gourmet Low Carb Pizza — Crispy Almond Flour Base, Fresh Toppings (8g Carbs)

Ingredients

• For the base:
• 150 g almond flour
• 50 g mozzarella cheese (grated)
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp dried Italian herbs
• 1/2 tsp garlic powder
• 1/4 tsp salt
• For the topping:
• 2 tbsp sugar-free tomato passata
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 50 g mozzarella cheese (grated)
• 8–10 cherry tomatoes (halved)
• 50 g cooked chicken breast (sliced, optional)
• 6–8 slices of pepperoni or salami (optional)
• 6–8 black olives (sliced)
• a handful fresh spinach or rocket leaves
• 2 tbsp grated parmesan (optional)
• Extra: fresh basil, chilli flakes, olive oil for drizzling (optional)

Method

1. Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper.
2. In a bowl, mix almond flour, grated mozzarella, egg, baking powder, herbs, garlic powder and salt. Stir until a smooth dough forms.
3. Place the dough on the prepared tray and press into a round pizza base (about 20–22 cm). Bake for 8–10 minutes until lightly golden.
4. Remove from the oven and spread with tomato passata. Sprinkle with oregano, garlic powder and half the mozzarella cheese.
5. Add your chosen toppings – cherry tomatoes, chicken, pepperoni, olives and spinach. Finish with the remaining cheese and a little parmesan if using.
6. Return to the oven for 8–10 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven, add fresh basil or rocket, chilli flakes and a drizzle of olive oil if desired. Slice and serve immediately.