Who loves pizza? We do too. 🙂
But did you know that regular pizza crust is super high in carbs?
We’re talking around 36 g total carbs and 33.5 g net carbs per slice for a 14″ pizza crust. I don’t know about you but I like more than one slice of pizza!
What that means is if you eat a slice of regular pizza you’re going to see your blood sugar soaring and you won’t be a happy chappy!
Of course, we have a solution for you. In fact we’ve got several options.
Over the coming days we’re going to be sharing some low carb diabetic friendly pizza options for you to try (and thoroughly enjoy).
- This low carb pizza crust
- Our gourmet pizza recipe (pictured above – YUM!)
- Big breakfast pizza – yes, who said you can’t have pizza for breakfast
- Baked zucchini pizza boats – these are so awesome
Seriously, you are going to LOVE these because they are so tasty and yummy.
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Well let’s get on with it then…
This diabetic pizza crust is made with diabetic friendly flour – almond flour, which greatly reduces the carb count. In fact, our version is just 6 g net carbs for half a large pizza. Oh yes, you can feel more than satisfied with this delicious crust.
As you can see from the pictures below, it is quite a large pizza – around 4 generous slices per person. It’s quite a thin base but it does not go soggy or fall apart either.
Here’s the recipe:
Low Carb Diabetic Pizza Crust
Ingredients
- 1.4 oz cheddar cheese – equiv. 1/2 cup
- 3.7 oz almond flour – equiv. 1 cup
- 1 egg
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon oregano
Instructions
- Preheat oven to 350°F/ 175°C.
- Mix all the ingredients together in a bowl. Once it starts to firm together, use your hands to knead it into a ball.
- Lay out a large sheet of parchment (baking) paper on the bench. Place the ball of dough on the paper.
- Tear off a second piece of parchment (baking) paper the same size and lay over the top of the dough ball. The paper ensures your rolling pin doesn’t stick to the dough.
- Use your hand to gently press the ball down then take your rolling pin and start rolling it out into a thin crust. Roll one way, then shift the paper around sideways to roll the other way. Roll it out until it’s even.
- Remove the top sheet of paper, place the bottom sheet and crust onto a tray, use a fork to score some wholes over the crust so it cooks evenly and pre-bake for 12 minutes. It does go a little brown around the edge but that’s fine – it doesn’t influence the taste in a negative way once the whole pizza is cooked.
- Once it’s cooked remove from oven and top with your favorite toppings. Cook for a further 12 minutes with with your toppings.
Essential Kitchen Tools
Sharp knives in the kitchen save you time and effort and are something you use every day. Make sure you have good mixing bowls, I love the stainless steel ones, very hygienic and easy to clean.
And baking trays, well, baking is a super easy way to cook, so keep them handy in the cupboard for a cold winter night – or mid summer if you have aircon. Or you can use round pizza pans, too. 🙂
You always need a good grater, or make it easier – a food processor with a grater! To make a nice appetizing treat for the family or guests, serve your pizza up on some beautiful wooden serving boards. And lastly, a pizza cutter makes it fun and easy to cut your pizza into slices.
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I found the yield is no where near 2 serves :/ My 8 yr old son had 2 servings all to himself and was still hungry afterwards. I am a family of 5 so I multiplied everything by 3 thinking I’d have some left over but nope. I ended up having leftovers from the night before because I used up all my almond flour for this recipe which is a shame because our pizza nights are a special meal for us. Has anyone else experienced this or are we just “big eaters”?
Can almond flour be replaced by wheat flour, and would that be a good idea?
Carbs are the nutrient that has the greatest impact on blood sugar and A1c. That’s why we encourage a low carb diet here Calvin because research shows it provides the best outcomes for people with T2 diabetes/ prediabetes. And unfortunately, wheat flour is not a low carb food, quite the opposite – it is high carb. One cup wheat flour is a whopping 87 grams of carbs, whereas almond flour is 24 grams.
By the way I have the Paderno spiralizer too. I appreciate your time answering my questions. I read many of your articles about the low carb diet, cholesterol and fats, they’re very helpful that I sent the links to my husband and parents-in-law. I love to bake mostly in the fall and winter season. It can get expensive with almond and coconut flours since they require a lot of eggs, organic eggs are pricey. I was concerned about calories since my husband needs to lose weight. Many baked good recipes either require tapioca flour or arrowroot to mix with almond and coconut flour. They seem to be high in carbs and some recipes ask for xantham gum. I don’t know if xantham gum is a good ingredient.
Isn’t psyllium an ingredient in the natural laxative Metamucil? Not sure if I want to use it without doing research. Flax is good and we have organic flaxseed meal. Yesterday I spent an hour trying to figure out how to make low carb tortillas for chicken tacos, wasted ingredients and failed. Tortillas turned out eggy like crepes that I just gave up. Still on the lookout for the best recipe. Low carb tortillas in the stores contain trans fats and even natural ones lack flavor. So frustrated, I’m used to white flour and baking with that for years. I have to learn how to bake again with new ingredients. I bookmarked your website and I’ll continue to visit here! Thanks for your research and helping many with Type 2 diabetes.
My husband recently got diagnosed with type 2 diabetes and high cholesterol. We’re foodies and I love to cook healthy with organic ingredients along with veggies I grow in my garden. Before his diagnosis I was used to making meals with white pasta, flour tortillas, white flour and rice. Hubby is Caucasian, I’m Asian and rice is a staple in my diet! I learned that brown rice and quinoa can be too high in carbs too. Are there other alternatives?
My little kids miss pasta and I haven’t found homemade recipes for low carb pasta yet. Do they exist without being time consuming? I’m frustrated and stressed out with all the changes, shopping for new ingredients and trying to figure out what to serve my family without them still feeling hungry or deprived.
I saw your comment in this thread about good fats. I’ve been looking online for low carb recipes and many such as the keto diet have excessive bad fat ingredients. My husband’s total cholesterol was 292, LDL 213, glucose 238. I’m working hard to serve low carb Mediterranean diet but also using vegetarian and sometimes vegan ingredients instead of full fat dairy. Should we be avoiding eggs because of high cholesterol? I’m cooking with egg whites but for baking the recipe sometimes need egg yolks. By the way thanks for the flour cheet sheet!
Sorry for this lengthy comment but I’m wondering how to go low carb without all the unhealthy fats. I’m also trying to figure out the best sugar alternative for baking. I can’t have Stevia because of allergies to ragweed. I bought erythritol but found out the body doesn’t metabolize it well and can cause stomach distress. I’m even looking into pure monk fruit sweetener. This disease is awful, we want so badly to reverse it and get him off these meds! Thank you for any info, your help and time.
Cauliflower rice works well as a replacement and any type of vegetable base works, it’s just different. A few low carb pasta products do exist. You can use a vegetable spiralizer to make veggie noodles. You could continue to feed your kids pasta and brown rice and have a different base such of vegetables for your husband. Eggs are fine to eat, including the yolks. To learn more about fats, you should read this. Erythritol only causes digestive distress in some people and it’s not as bad as xylitol. Monk fruit is also an option.
Thanks so much for your reply! I started using my spiralizer because we have a prolific harvest of zucchini and summer squash. However, it’s not the same as pasta. It’s good though. I recently started serving shirataki spaghetti noodles. Today I made it with sauce using tomatoes, zucchini and herbs from my garden with a little full fat Italian blend cheese. My husband and kids were happy but next time I’ll need 4 packages of shirataki to feed a family of 4! I appreciate the helpful link about fats.
I found a keto recipe for making pancakes with almond and coconut flour, but it requires 6 eggs. I thought of using 3 egg whites and 3 regular eggs. I want to try the recipe because I have all the ingredients. Is it okay to use that many eggs? Hubby needs to lose weight like 20 lbs. I thought the eggs was a bit much. Of course portion control is important and he also started to exercise. Does organic vanilla extract or any other extracts without alcohol okay for diabetics? I only need to use 1 tsp in the pancake batter. His glucose readings are better with our new low carb diet, it’s down to 116 before meals with around 120-150 postprandial.
Eggs a a nutrient dense very healthy food. The yolks are the most nutritious part of an egg so there is no need to exclude them. You will find that low carb baking requires the use of more eggs because low carb flours do not contain protein/gluten, which acts to bind them. There are other methods you can use to replace eggs such as using ground chia or psyllium. Vanilla extract is a great ingredient, even if it contains alcohol as it’s only a small amount.
Sorry, I found the link later in the e-mail that does open with the almond flour low carb Pizza crust recipe, I can’t wait to try it! The cauliflower one looks interesting also! 🙂
I was recently diagnosed insulin resistant/pre-diabetic. I am trying so hard to make the changes my doctor requested (plate method) but MAN, I have never wished that my best friend was a dietician in my entire life!! I get so confused about carbs vs fats vs proteins vs sugar, and end up so confused and frustrated. I really want to do the right things but right seems so relative sometimes!!
Sorry for the mini-rant. :). My question is, can this be made with another flour and still be healthy? I’m sensitive to almonds – they make my throat itch – but I’d like to try something healthy. I’ve been using the Red Mill Whole Grain Gluten Free pizza dough crusts, but I just noticed the carbs today and almost burst into tears.
Hi Beth and welcome. Yes, it is overwhelming and confusing but you will figure it out, so don’t beat yourself up. Just take it one step at a time.
You can use flax meal or coconut flour too. Here’s a post about flours you will find useful.
The sodium content is off the charts. 1126 grams is way too much for someone with high blood pressure.
Hi Carol, you can eliminate the sodium by leaving out the salt and use low salt cheese instead too.
Awesome, I’m going to try that. LOL had some popcorn last night and this am I’m 5.1
Enjoy Brewster 🙂 Well looks like the popcorn is okay for you.
The fat only adds up to 17g but the total fat says 42 g. What kind of fat is the other 25 g of fat? This is terribly high in fat content which isn’t very healthy!
Hi Cas, thanks for that pickup. We had a discrepancy in our nutrition software, the correct calculations are now entered. Yes, it is a higher fat meal, which actually is not unhealthy. That is a nutrition myth. If you are eating a low carb diet, then it is naturally accepted that you eat more healthy fat to make up the calorie and nutrient quality of your diet. The fats in this crust come from the almond meal, a diabetic friendly flour. Almonds are full of polyunsaturated and monounsaturated fats, very healthy fats. In saying that, pizza is still a treat and not something to eat everyday. But at least there are low carb alternatives you can enjoy from time to time.