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Almond-Flour Cheese Pizza

This is a weighed formula for an almond-flour pizza: a bare crust baked first, then topped with strained tomatoes and grated mozzarella and baked again. 247-Keto has not kitchen-tested it, so the amounts, dimensions and temperatures are proposed instructions rather than a record of a result.

Food safety and allergens​

The dough contains raw egg, so do not taste the batter. Wash hands, utensils and surfaces after contact with raw egg, and cook egg-containing dishes thoroughly FDA egg safety guidance.

Check with a thin-tip thermometer. FoodSafety.gov gives 160°F (71°C) as the endpoint for egg dishes, and that is the reference for the bare, egg-containing crust FoodSafety.gov minimum internal temperatures. For the assembled pizza, aim for at least 165°F (74°C) in the center. That figure is a conservative editorial target: FoodSafety.gov does not classify this pizza as a casserole or validate this exact formula.

Refrigerate leftovers within two hours (one hour if the room is above 90°F/32°C), keep them at 40°F (4°C) or below, and use shallow containers for quick chilling FoodSafety.gov food handling guidance.

This recipe contains egg, almonds (a tree nut) and milk. Read the current allergen label on every product you use FDA food allergy guidance.

247-Keto has not kitchen-tested this formula, so yield, timing, texture and taste are unknown and no nutrition values are given.

Practical notes​

Weigh everything; the formula is built in grams. Use the superfine blanched almond flour listed, since almond meal with skins is a different product Bob's Red Mill almond flour information. Grate the mozzarella from the block yourself. Fresh mozzarella is a different product, and pre-shredded bags may not share its formulation Sargento mozzarella block ingredients.

Pressing the dough between parchment sheets helps you work toward an even thickness; leave the lower sheet under the crust when it moves to the tray. King Arthur describes this parchment-shaping, bake-the-crust-first approach for an almond-flour pizza, though its amounts and timing are not carried over here King Arthur almond-flour pizza method.

Browse more keto recipes, or look up ingredients in the food database.

Ingredients​

  • 224 g Bob's Red Mill superfine blanched almond flour
  • 100 g raw whole egg, shells removed
  • 28 g olive oil
  • 4 g double-acting baking powder
  • 2 g fine salt
  • 1 g dried oregano
  • 120 g plain strained tomatoes, ingredients tomatoes only
  • 170 g Sargento low-moisture part-skim mozzarella block, grated

Equipment​

  • Digital ingredient scale
  • Mixing bowl
  • Rimmed baking sheet
  • Oven
  • Parchment rated for the selected oven setting
  • Thin-tip food thermometer
  • Grater
  • Rolling pin

Method​

  1. Preheat the oven to 350°F (175°C). Mix almond flour, baking powder, salt and oregano; separately whisk eggs and olive oil, then combine.
  2. Place between parchment sheets and press or roll toward an even proposed 6 mm thickness. Remove the upper sheet and place the lower sheet and crust on the baking tray.
  3. Bake the bare crust until the center is set with no wet raw batter and reaches at least 160°F (71°C), using a thin-tip thermometer. Do not taste raw dough.
  4. Spread all 120 g strained tomatoes and 170 g grated mozzarella across the pre-baked crust. Return the assembled pizza to the oven immediately.
  5. Continue baking until the cheese is melted and the assembled center reaches at least 165°F (74°C), checked with the thermometer; no cooking duration or crust texture is guaranteed.
  6. Remove with oven mitts, cool enough to handle and cut into the portion sizes you choose. Refrigerate perishable leftovers promptly.
Painted illustration of an almond-flour cheese pizza.
The intended cheese pizza. Conceptual illustration, not a tested cooking result.
Painted illustration of almond flour, an egg, olive oil, baking powder, salt, oregano, strained tomatoes and mozzarella arranged together.
Ingredients for almond-flour cheese pizza. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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