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Keto Almond Flour Pizza 🍕💙

Her first pizza ever.

My youngest daughter is almot 3 years old. She has Type 1 Diabetes - diagnosed at 7 months old.
This Christmas was her first time having pizza.

Her CGM stayed stable all day.

ALSO CHECK OUT: Keto Gingerbread Champurrado Cheesecake 🍰
(On my channel!)

   • Keto Champurrado Cheesecake Recipe | Ginge...  

FULL RECIPE:
KETO PIZZA SAUCE (Makes about 1 cup):
∙ 1 can (6 oz) tomato paste
∙ ½ cup water (add gradually for desired thickness)
∙ 1-2 cloves garlic, minced
∙ ½ tablespoon avocado oil
∙ ½ teaspoon dried oregano
∙ ½ teaspoon dried basil
∙ ¼ teaspoon onion powder
∙ Salt and pepper to taste
∙ Pinch of red pepper flakes (optional)
KETO ALMOND FLOUR PIZZA DOUGH (Makes one 14-inch pizza):
∙ 2 cups almond flour
∙ 2-3 eggs (start with 2, add 3rd if needed)
∙ 2 teaspoons baking powder
∙ 2.5 tablespoons avocado oil
∙ ½ teaspoon salt
∙ ½ teaspoon garlic powder (optional)
FOR TOPPINGS:
∙ 1 cup pizza sauce
∙ 12 oz cheese (mozzarella, Gouda, or combination)
∙ 4 oz pepperoni or other toppings
∙ Parmesan for sprinkling (optional)

Makes 8 slices

INSTRUCTIONS:
SAUCE:
1. Mix tomato paste with water (start with ⅓ cup, add more as needed)
2. Add garlic, avocado oil, oregano, basil, onion powder, salt, pepper, and red pepper flakes (if using)
3. Simmer over medium-low heat for 10-15 minutes, stirring occasionally
4. Cool before using on pizza
(Sauce cooking time is the same for both altitudes)
DOUGH:
1. Mix almond flour, baking powder, salt, and garlic powder in a bowl
2. In separate bowl, beat eggs and add avocado oil
3. Combine wet and dry ingredients, mixing until dough forms (add 3rd egg if too dry)
4. Wrap dough tightly in plastic wrap
5. Refrigerate 2-3 hours (or overnight for easier handling)
6. When ready, roll dough into 14-inch circle between two sheets of parchment paper
7. Remove top parchment, transfer bottom parchment with dough to baking sheet
BAKING (Sea Level - San Antonio):
1. Par-bake crust at 375°F for 8-10 minutes until set
2. Remove from oven
3. Spread pizza sauce (leaving ½-inch border)
4. Add cheese evenly
5. Add pepperoni or other toppings
6. Sprinkle with Parmesan if using
7. Bake at 400°F for 10-12 minutes until cheese is bubbly and golden
BAKING (Mexico City - 7,350 feet / 2,240 meters):
1. Par-bake crust at 375°F for 10-12 minutes until set
2. Remove from oven
3. Spread pizza sauce (leaving ½-inch border)
4. Add cheese evenly
5. Add pepperoni or other toppings
6. Sprinkle with Parmesan if using
7. Bake at 400°F for 12-15 minutes until cheese is bubbly and golden
8. Watch carefully - may need slightly longer due to altitude

NUTRITION:
Per slice (1/8th of pizza with mozzarella & pepperoni):
∙ Calories: 285
∙ Protein: 14g
∙ Fat: 23g
∙ Total Carbs: 6g
∙ Fiber: 2g
∙ Net Carbs: 4g
Whole pizza (8 slices):
∙ Calories: 2,280
∙ Protein: 112g
∙ Fat: 184g
∙ Total Carbs: 48g
∙ Fiber: 16g
∙ Net Carbs: 32g

PRO TIPS:
∙ Refrigerating the dough makes it much easier to handle and roll out
∙ Simmer the sauce to deepen the flavors - worth the extra 10 minutes!
∙ If using fresh mozzarella, pat it dry to avoid a soggy crust
Pizza for Christmas? Yes. Because she’s never had it.
This is what food freedom looks like for Type 1 Diabetes families. 💙

ABOUT ROSY AND REAL:

I create whole-food, from-scratch keto recipes for our family managing Type 1 Diabetes. Every recipe is tested on my daughter and designed to keep her blood sugars stable while giving her real food, real traditions, and real joy.

My hope is that this becomes a reality for more T1Ds and their families.

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Both recipes uploaded today at 9am CST!

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