Making nut-free low-carb pizza is easy! Simply swap the 2/3 cup (65 g/ 2.3 oz) of almond flour for 6 tablespoons (48 g/ 1.7 oz) of coconut flour OR 8 tablespoons (57 g/2 oz) of flax meal. If you’re using any of these nut-free options, also add about 4 tablespoons (57 g/ 2 oz) of cream cheese (added to the mozzarella before melting). Alternatively, you can even swap the almond flour for an equal amount of ground sunflower seeds (no cream cheese needed).


1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
2/3 cup almond flour (65 g/ 2.3 oz)


2 tsp butter or ghee
2 cloves garlic, finely chopped
1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
Optional: fresh herbs and extra virgin olive oil to drizzle on top


Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Place the crust mozzarella into a microwave safe bowl and heat on high for 1 minute. Remove and stir and continue to heat in 30 second bursts until fully melted.

Add almond flour and mix well.

Roll the dough out into a circle, approx. 20 – 25 cm/ 8 – 10 inches. Place on a lined tray and bake for 10 minutes.

While the crust bakes, melt the butter or ghee on high heat and add the finely chopped garlic. Sauté until tender.

When the crust is ready, remove from oven and spoon the garlic evenly over the top.

Add the mozzarella cheese and place back in the oven for a further 10 minutes.

Serve hot, optionally with a scatter of fresh herbs such as parsley for colour, and a drizzle of extra virgin olive oil.

Store, wrapped in cling wrap, in the fridge for up to 3 days.

Nutritional values (per serving, 1 slice)
Net carbs3.3 grams
Protein11.9 grams
Fat13.7 grams
Calories184 kcal

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