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.
Want to receive all these delicious recipes in your inbox?
CLICK HERE to subscribe to our weekly newsletterand we’ll send them to you. 🙂
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
- 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
- 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
Please share, pin, or tweet this post. 🙂