Easy Almond Pizza

Easy Almond Pizza

As much as I love eating my Zucchini Pizza and Cauliflower Pizza, they can be a little high effort given you need to grate the veg.

So I was thinking of how could I make an even easier pizza for weeknight dinners that would be a) low carb and b) enjoyable for the whole family.

Which gave me the brain wave to replace the veggies with extra almond meal and extra eggs. Talk about a winner!

Although to manage expectations it’s more in the deep dish Chicago-style pizza realm. Definitely not the thin crispy crust you’d expect in Naples.

But something everyone in my family is happy to eat any night of the week.

UPDATE: I made this recently without the tin. Just spread the mixture on a tray lined with baking paper and drizzled with a little oil. Made a circle about 30cm (12 inches) diameter. Baked 250C (480F) For 10 minutes – so the whole thing only took 15 minutes to make.

Easy Almond Pizza
5 from 2 votes

Easy Almond Pizza

Total Time 30 minutes
Servings 2 people


  • 4 eggs
  • 1/4 teaspoon salt
  • 150 g almond meal (almond flour)
  • 100 g water
  • 4 tablespoons tomato passata / puree
  • 50 g prosciutto or other pizza topping
  • 75 g sliced cheese or mozzarella


  1. Turn your oven to 200C (425F).
  2. Line a 28cm (11 inch) springform pan with baking paper. I just tear an extra wide sheet and dampen it with water from the tap. Then scrunch and smooth it to line the base and sides of the pan.
  3. Combine eggs, salt, almond meal and water in a medium bowl. Tip the egg mixture into the lined tray and use a spoon to spread it to the edges.
  4. Swirl the tomato passata on top of the egg mixture. Top with torn proscuitto and sliced cheese.
  5. Bake for 18-20 minutes or until the pizza is browned and feels springy when touched.

NET CARBS: 12g/serve

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Variations & Substitutions Almond Pizza

short on time – crank your oven to 250C (480F) and check after 10 minutes.

dairy-free – skip the cheese and serve with dairy-free pesto.

nightshade-free – replace tomato with pesto or just skip it.

vegetarian – prosciutto = grilled eggplant, zucchini or mushrooms.

Low FODMAP – replace 1/2 the almond meal with rice flour.

different toppings – feel free to go to town with your favourite toppings!

more vegetables – add them to the topping or try these zucchini or cauliflower pizzas.

more fancy / for entertaining – serve with a classic green salad or Reliable Cabbage Salad. And sprinkle over some basil leaves.

Waste Avoidance Strategy Almond Pizza

eggs – will keep in the fridge for weeks or use for another meal.

almond meal (almond flour) – keep them in the pantry.

tomato passata / puree – unopened keep in the pantry. Once open keep refrigerated.

prosciutto – freeze it.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

Problem Solving Guide

bland – more salt! Different toppings.

too dry – overcooked pizza base – because of the high amount of egg it will dry out when over cooked. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help.

no oven – cook the base mixture in a large frying pan like a frittata and serve with proscuitto and unmelted cheese on top. OR cook the base mixture like scrambled eggs and melt in the cheese at the end.

sticking to the pan – it’s super important to line the pan because of the egg.

no spring form pan – you can use a regular tin as long as you have wide baking paper which will cover the base and side in one sheet.

Prepare Ahead Almond Pizza

You can but it’s best when hot from the oven! Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, allow to come to room temp or warm in the oven.

Easy Almond Pizza

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Have fun in the kitchen!

BIG love,
Jules x

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