This is simply one of the best, if not the best, low-carb pizza recipes I have ever seen.
But it’s not mine! I saw it on a new low-carb blog owned by nutritionist Emily Maguire called Low Carb Genesis. You can also follow Emily on twitter here @lowcarbiskey.
Emily has kindly given me permission to share with it with all you Muscle Hackers 🙂
Note: I also am making a little announcement at the bottom of this post.
Emily says, “As it makes quite a good size pizza, it is even better to share. As a portion size guide, I generally have around 1-2 slices.”
“For the toppings you can really get as creative as you would like with your pizza. I generally use some form of meat or fish as well as a good amount of vegetables such as onions, mushrooms, peppers, tomatoes and spinach.”
Ingredients: For Base:
- 100g ground almonds
- 50g butter
- 1 large egg
- ½ tsp baking soda
- A pinch of salt
- 3tbsp sundried tomato paste
- 2 large handfuls of grated hard cheese
Instructions:
- Sieve the ground almonds into a large bowl and mix in the baking soda and salt together. In a saucepan melt the butter over a medium heat, then remove and mix together with the egg. Add the wet and dry ingredients together and combine. A dough should be formed, if the mixture is still a little dry then add in a little more melted butter.
- Take the dough and lay it on greaseproof paper. Flatten the dough slightly with your hand and then take a rolling pin and begin rolling into a circular shape.
The mixture will be a little more “wet” than normal flour based dough, so be careful when rolling. In order to prevent the sticking, coat the rolling pin in a little 
ground almonds.
- Once rolled, place on a pizza shaped baking tray and bake in a 180°C pre heated oven for ten minutes or until golden.
- Remove from the over and then smooth on the tomato paste and sprinkle over the cheese.
- Then layer with any form of toppings you like. I generally use are pepperoni, peppers, mushrooms, spinach and onions.
- You can get really creative with this pizza and have the same toppings that you would have had on your old wheat based pizzas.
- Once you have layered your toppings on, place back in the oven and bake for 10-15 minutes. Serve this on its own or make with celeriac chips (fries).
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Thanks for letting me share this, Emily 😀
You can also make low-carb chips/fries from swede as I used to do here.
ANNOUNCEMENT: I will be publishing a NEW Recipe Book packed with easy to make, high-protein meals and snacks! This will make your life easier…and tastier! Unlike other bodybuilding recipe books, mine won’t call for 50 weird ingredients that you don’t have. I hate that.
I’m setting the release date as Monday 24th February 2014. I’ll keep you all posted!
Your Buddy,
Mark
Is there nutritional information available for this recipe? Also, does anyone have a conversion to cups for the ground almonds?
@David. There was no nutritional breakdown on Emily’s site unfortunately. But you could add it up as you go along. Emily is in Scotland so, like me, she would weigh food metrically. I would suggest that everyone buy a set of digital kitchen scales to weigh food out, rather than try to measure by volume; it’s just more accurate.
Having a nut allergy, any substitution suggestions for the almonds?
I second that for the substitution on the nuts. I don’t have a nut allergy just don’t like nuts.
Try besan flour as an alternative,
Crust:
2/3 cup Ground Garbanzo Bean (Chickpea) Flour
1 generous pinch of salt
½ cup of water
Hey Mark, excellent articles and nutritional tips, really appreciated here down under.
I am currently studying nutritional medicine and am amazed at how the Australian dietary guidelines still specify a higher carb intake and less fats and protein, yet per capita we are the no.1 fattest nation? Watched a documentary called “fat head” which sheds some interesting light on high protein/fat diet, in retaliation to Morgan Spurlocks ” Super size me”, well worth a look if you haven’t already seen it. YouTube has the full version.
Look forward to more great tips,
Cheers
Nutritional Information using the following ingredients (note: this doesn’t include any toppings added to the pie)
100g whole-almonds (grated) “I have the Ninja”
50g butter
1-egg
1/2 tsp baking soda
1/4 tsp No Salt (I use this instead, I don’t want the extra sodium, there is already plenty in here. This doesn’t have any and it tastes just like salt and there is 650g of potassium)
3 Tbsp-45g Amore Sundried Tomato Paste
2-oz low sodium parmessan cheese
Calories: 1578
Protein: 57.35
Carbs: 45.34
Fat: 103.54
Fiber: 18.14
Cholesterol: 362.50
Sodium: 1604.07
Sugar: 13.79
Potassium: 1492.57
Sat. Fat: 41.37
Poly-saturated fat: 16.52
Mono-saturated fat: 47.96
Divided by 6-servings:
Calories: 263 Protein: 9.56 Carbs 7.56 Fat: 17.26 chol.: 60.42 Sodium: 267.35
Sugar: 2.30 Potassium 248.76 Sat.Fat: 6.90 Poly-Sat Fat 2.75 Mono-Sat.Fat 7.99
I usually just add some chicken or lean beef on top and its great.
Ground Almonds
Cups to Grams
1/8 cup=25 grams
1/4 cup=50 grams
1/3 cup=65 grams
3/8 cup=75 grams
Sliced Almonds
Cups to Grams
1/8 cup=10 grams
1/4 cup=20 grams
1/3 cup=25 grams
3/8 cup=30 grams
1/2 cup=40 grams
5/8 cup=50 grams
2/3 cup=55 grams
3/4 cup=60 grams
7/8 cup=70 grams
1 cup=80 grams
Here is the link:
https://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/
1/2 cup=100 grams
5/8 cup=125 grams
2/3 cup=135 grams
3/4 cup=150 grams
7/8 cup=175 grams
1 cup=200 grams
@Josefina. Thanks for sharing that info 😀