Try this Low Carb Garlic Bread Pizza recipe, or contribute your own.
- 1 cup almond flour
- 1 tsp baking powder
- 2 tsp garlic powder
- 1 tsp baking soda
- fresh basil leaves
- 1 tsp apple cider vinegar
- 2 tbsp avocado oil
- 3 tsp psyllium husk powder
- 1/8 cup parmesan cheese
- 2 egg whites beaten until foamy
- 1 tbsp legit pesto
- 2 tbsp low carb marinara
- 2 oz fresh mozzarella
- thinly sliced tomato
- Carbohydrate 7.6136829763012 g
- Cholesterol 132.588514057886 mg
- Fat 67.332966830347 g
- Fiber 3.03892495028675 g
- Protein 10.1845913177084 g
- Saturated Fat 32.5211790289456 g
- Serving Size 1 1 serving (127g)
- Sodium 448.745294799435 mg
- Sugar 4.57475802601445 g
- Trans Fat 4.3175463476709 g
- Calories 657 calories
Step-by-step
- Mix all of the dry ingredients in a large bowl and whisk to combine.
- Add the oil, egg, and apple cider vinegar and mix until a wet dough forms. Really work it to make sure the fiber is evenly distributed.
- Place the dough on a baking sheet lined with parchment and form into a loaf resembling french bread.
- Cut a few marks on the top to allow expansion while baking, then bake for about 20 minutes at 350 or until the crust is browning at the edge. Set aside to cool.
- Once the loaf is cool, slice it lengthways and top with your pizza goodies.
- Bake for another 10 minutes.
Psyllium husk powder does the heavy lifting in this recipe by mimicking the elasticity and moisture retention usually provided by gluten. When liquid meets psyllium, it forms a gel matrix that traps air from the baking powder and baking soda, creating a crumb structure that can support toppings without turning crumbly. Almond flour provides the bulk and fat needed to prevent the loaf from tasting purely medicinal, while beaten egg whites incorporate air to lighten the dense nut flour.
Managing Ingredient Substitutions and Ratios
Almond flour cannot be swapped for coconut flour on a one-to-one basis because coconut flour absorbs roughly three times more liquid. Substituting coconut flour requires reducing the total volume significantly and increasing the egg white count to prevent a dry, chalky result. If avocado oil is unavailable, melted butter or light olive oil works well, though butter introduces more moisture and will slightly brown the edges faster during the initial 20-minute bake at 350 degrees Fahrenheit. Ensure the dough is worked thoroughly when combining wet and dry ingredients so the fiber hydrates evenly before shaping the loaf on parchment paper. Score the top of the loaf lightly with a sharp knife to allow steam to escape during the first bake.
- Crust remains gummy after twenty minutes: The psyllium-to-liquid ratio was likely high or the dough was not worked enough; extend baking by five-minute increments until the edges show distinct browning.
- Toppings slide off when slicing: The pre-baked loaf must cool completely before it is sliced lengthwise for the secondary ten-minute topping bake.
- Pesto or marinara tastes watery: Drain excess liquid from fresh tomatoes on paper towels before layering to prevent soggy crusts.
Pairing this pizza with a crisp green salad dressed in a sharp vinaigrette balances the high fat content of the cheese and nut flour.
