This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

DRY INGREDIENTS FOR CRUST

Almond Flour = 180 g (1 1/2 cups)

Golden Flaxseeds = 180 g (1 1/2 cups) (Finely Ground)

Whole Psyllium Husks = 27 g (3 tbsp) (Ground until half its original volume then weigh it)

Baking Powder = 4 g (1 tsp)

Salt = 1 1/2 tsp

Italian Seasonings = 2 tsp

Instant Yeast = 4 g (1 tsp) (This is for flavor only hence, it is optional)

WET INGREDIENTS FOR CRUST

Olive oil = 30 ml (2 tbsp)

Hot or Boiling Water = 360 ml (1 1/2 cups)

INGREDIENTS FOR PIZZA SAUCE

Tomato puree = 100 g (1/3 cup + 1 tbsp) (I used a mix of tomato puree and tomato paste so that the sauce is thicker)

Olive oil = 15 ml / 1 tbsp

Italian seasonings = 1 tbsp

Salt = 1 to 1 1/2 tsp

Black Pepper = 1/2 tsp

(Note: Mix all ingredients together in a bowl)

INGREDIENTS FOR PIZZA TOPPINGS

Mozzarella Cheese = 200 g (2 cups) (I used mozzarella block and grate it as this will create a stretchy pull. Pre-shredded cheese in bags may be more convenient but most of them are packed with cornstarch or anti-caking agent to keep the cheese from sticking hence, making it harder to get that picturesque pull.)

Beef Salami = 50 g (17 small pieces)

Some chopped parsley

(Note: You can opt to use any toppings of your choice.)

1.   For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add the wet ingredients and mix until a dough is formed.

5.  Knead the dough for a while to incorporate all the ingredients. Wear gloves if you feel the dough is hot. Then shape into a ball.

6.  Place the dough on parchment paper. Use your hands to spread into a round shape.

7.  The dough can be between 10 to 12 inches. This recipe can also make 2 thin crusts. For a single thin crust, you can just half the recipe.

8.  Fold the edges into a ring to create a raised edge.

9.  In the video, I used a pizza pan with a perforated surface as it makes the bottom crust more brown and crispier. But you can use any suitable pan.

10.  Transfer the dough onto the pan.

11. Brush with olive oil generously then prick some holes with a fork.

12. Bake in the oven for 20 to 30 minutes or until golden brown. Rotate midway for even browning.

13. Remove from the oven and spread with the pizza sauce generously.

14. Top with a layer of cheese then top with beef salami and more cheese on the top.13. Bake for about 5 to 10 minutes just until the cheese has melted.

15. Remove from the oven, brush the crust with some olive oil for a glossy and crisp texture (optional).

16. Sprinkle with chopped parsley.

17. In the video, I used a rocking pizza cutter. It is the best pizza cutter as it slices smoothly through the pizza crust without pushing aside the pizza toppings. Slice into 8 servings or more.

18. To reheat the pizza, just toast them in the mini electric oven and they will be nice and crispy. You can even use a waffle maker or sandwich maker to reheat the pizza. Place 2 slices faced together like a sandwich then toast it until crispy.

[Total Servings = 8]

NUTRITION INFO PER SERVING (FOR CRUST)

Total Carb = 7.3 g

Dietary Fiber = 4.7 g

Net Carb = 2.6 g

Calories = 134

Total Fat = 10.8 g

Protein = 3.5 g

[Total Servings = 8]

NUTRITION INFO PER SERVING (FOR PIZZA SAUCE & TOPPINGS)

Total Carb = 1.7 g

Dietary Fiber = 0.2 g

Net Carb = 1.5 g

Calories = 112

Total Fat = 98 g

Protein = 6.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍