Margherita Pizza on Almond Flour Crust
2 servings · 15 min prep · 25 min cook
Macros per serving
↓ 49% fewer calories · 269 kcal saved
Smart swaps
- White flour pizza dough with sugar and yeast→Almond flour and tapioca starch crust
Eliminates refined wheat flour and added sugar, adds healthy fats and vitamin E from almonds, and is naturally gluten-free.
- Whole milk shredded mozzarella (2 cups)→Fresh mozzarella (3 oz)
Uses less cheese overall but fresh mozzarella delivers better flavor per ounce, reducing fat while tasting more authentic.
- Jar pizza sauce→Crushed San Marzano tomatoes with fresh garlic
Eliminates preservatives and added sugars found in jarred sauces while adding antioxidant lycopene from premium tomatoes.
- Dried herbs only→Fresh basil and cherry tomatoes
Fresh basil provides anti-inflammatory compounds and cherry tomatoes add extra vitamin C and fiber.
Original
- 2.5 cups all-purpose flour
- 1 packet instant yeast
- 1 tsp salt
- 2 tsp granulated sugar
- 1 cup warm water
- 2 tbsp olive oil
- 0.5 cup pizza sauce
- 2 cups whole milk mozzarella cheese
- 0.25 cup parmesan cheese
Healthy version
- •2 cups almond flour
- •0.33 cup tapioca starch
- •1 whole large egg
- •1 tbsp olive oil
- •0.5 tsp salt
- •0.5 tsp baking powder
- •0.33 cup San Marzano crushed tomatoes
- •3 oz fresh mozzarella
- •1 clove garlic clove
- •6 leaves fresh basil leaves
- •1 tsp extra-virgin olive oil for drizzle
- •4 whole cherry tomatoes
- •0.5 tsp dried oregano
Method
- 1
Preheat oven to 375°F and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together almond flour, tapioca starch, baking powder, and salt.
- 3
Add the egg and 1 tbsp olive oil to the dry ingredients. Mix until a cohesive dough forms. If too sticky, add a tablespoon of almond flour.
- 4
Place dough between two sheets of parchment paper and roll into a thin circle about 10 inches across. Remove top parchment.
- 5
Transfer the crust on its parchment to the baking sheet. Par-bake for 12-14 minutes until lightly golden and set.
12–14 minutes - 6
While crust bakes, mince the garlic and halve the cherry tomatoes. Slice fresh mozzarella into thin rounds.
- 7
Remove par-baked crust and spread crushed San Marzano tomatoes over the surface, then scatter minced garlic.
- 8
Arrange mozzarella slices and cherry tomato halves on top. Sprinkle with dried oregano.
- 9
Bake for another 10-12 minutes until cheese is melted and crust edges are golden brown.
10–12 minutes - 10
Finish with fresh basil leaves and a light drizzle of extra-virgin olive oil. Slice into 4 pieces and serve 2 per portion.