You won’t miss “real” pizza anymore: This healthier alternative to traditional pepperoni pizza has just a fraction of the carbs.
Ingredients
Crust
- 1½ cups (150 g/5.3 oz) almond flour
- ¼ cup (40 g/1.4 oz) flax meal
- 2 tablespoons (15 g/0.5 oz) psyllium husk powder
- 0.33 cup (30 g/1.1 oz) grated Parmesan cheese, or more almond flour
- 1 teaspoon dried Italian herbs
- ½ teaspoon each onion powder, garlic powder and salt
- 1 large egg
- ¼ cup (60 ml/2 fl oz) lukewarm water
Topping
- ½ cup (120 g/4.2 oz) Marinara Sauce
- ½ teaspoon chile flakes
- 1 cup (120 g/4.2 oz) mozzarella cheese
- ½ package (60 g/2.1 oz) pepperoni
- 2 tablespoons (5 g/0.2 oz) chopped fresh basil
- 1 tablespoon (15 ml/0.5 fl oz) extra virgin olive oil
How to Make It
- Preheat the oven to 400°F (200°C, or gas mark 6). In a mixing bowl, combine the almond flour, flax meal, psyllium husk powder, grated Parmesan cheese, Italian herbs, onion and garlic powder, and salt.
- Add the egg and water and combine well with your hands. Line a pizza pan or a regular large baking sheet with parchment paper. Using your hands, press the pizza dough into the pan, leaving slightly raised edges to form crusts to hold the filling. You roller to make the surface smooth. If you don’t have a pizza pan, just form the dough into a round shape. Try to make the crust as thin as possible.
- Place the dough in the oven and bake for 12 to 15 minutes. When done, remove from the oven to top with the filling. Spread the marinara sauce over the dough and top with chile flakes, grated mozzarella, and pepperoni slices. Return to the oven and bake for another 10 minutes or until the cheese is melted and the pepperoni is slightly crisped up.
- When done, remove the pizza from the oven and top with chopped basil and drizzle with a tablespoon (15 ml/0.5 fl oz) of extra virgin olive oil. The pizza tastes best when eaten immediately. If needed, reheat in the oven for a few minutes.