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Regular pizza you buy at the store is jam packed full of carbs and not the best friend for blood sugar control.
But you can still eat pizza and the best way to do it is make it yourself at home.
Below you’ll find a soft pizza crust that is diabetes friendly. It’s very easy to make and can be loaded up with all your favorite toppings. You can also make a few crusts at a time and freeze for later.
Our topping here is a double layer of pepperoni and cheese.
Okay, pepperoni is not an everyday food because it is a processed meat. But boy is it super delicious on a pizza sometimes!
Thankfully pepperoni is a low carb food, which means it’s friendly on those blood sugar levels.
Cooking Class
Watch this video for easy instructions on how to make the pizza crust and finish off the pizza.
Be sure to subscribe to our YouTube channel for future low carb diabetes friendly cooking classes.
Recipe
Please pin, tweet or share this delicious recipe with others – thanks!
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Double Pepperoni Pizza: Diabetes Friendly (with Cooking Class)
Ingredients
Pizza Base
- 1/2 cup almond flour
- 2 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 eggs
- 2 egg whites
- 1/2 teaspoon oregano
- 1 Tablespoon Water
Topping
- 1/4 jar marinara pasta sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon minced garlic
- black cracked pepper
- 1 oz shredded Parmesan cheese - equiv. 1/4 cup packed
- 2 oz shredded mozzarella cheese
- 2 oz pepperoni - sliced
Instructions
- Preheat oven to 350°F/ 180°C (fan forced) or 375°F/ 190°C (conventional).
- Place all the pizza base ingredients into a food processor and blend to combine.
- Pour the thin batter/mixture into a lined circular baking tin (a cake tin will do the trick!) - we cooked it in a 9.5" (24.5cm) tin. If you use a smaller tin your base will be slightly thicker, which also works fine.
- Place into the oven to bake for 15 minutes, until lightly golden and springy when touched in the center. Remove from oven but leave in the cake tin.
- Combine tomato sauce, half the Parmesan cheese, basil, garlic, oregano and pepper in small bowl; spread tomato sauce evenly over the pizza base.
- Sprinkle pizza with mozzarella cheese then top with a layer of pepperoni.
- Sprinkle over the remaining Parmesan and mozzarella cheese.
- Add another layer of pepperoni.
- Place in the oven to bake for 15 minutes, or until cheese is melted and golden.
- Slice up into pieces and enjoy!
Notes
- sliced olives
- sliced red onion
- mushrooms
- peppers
- fresh tomato
- etc
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I have a nut allergy. What can i use instead of almond flour for the pizzza crust.
Hmmm.. good question. Not all flours work well for all uses, so it may be trial and error to find what works in place of almond flour in this particular recipe. Can you do coconut? I might suggest starting with a blend of coconut flour & ground flax meal, but again you may have to play around with the ratios until you’re happy with the final product. Find more information on low carb flours here!
This sounds really good, I will definitely try it. Just wondering – is the crust solid enough to be eaten by hand or is this a knife and fork pizza?
It’s definitely on the softer side compared to regular pizza crust, but you should be able to eat it like regular pizza. As it cools it does begin to firm up more. Let us know how you like it!