Testimony of the Day

“Hi Maria,
It’s been about 6 months since I found you. What a great 6 months it’s been! I’m down 52.5 pounds. I was taking over 500 prescription and non-prescription pills a month for severe IBS, acid reflex, asthma, headaches etc. I had just turned 30 and was at my heaviest! I had been a long time “points” member, and was gaining weight while eating my whole grains and fruit by the pounds! Fruit doesn’t count as points you know!!! What a wake up call when I found your blog and became your client! I wanted to share some before and after pictures with you, although I am still a work in progress. Thanks again Maria, you have truly changed my life for the better. 
Tanya”

Way to go Tanya! Keep up the great work!

pizza

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pizza

HEALTHIFIED CRUST
1/3 cup almond flour
1/3 cup unflavored whey protein or egg white protein
1/3 cup Parmesan cheese, shredded
1 tsp Celtic sea salt
Water (just enough to hold dough together)
Optional: Italian spices

Preheat oven to 375 degrees F. Sift all the dry ingredients together. Slowly add in water, 1 TBS at a time until dough can hold a ball shape. Grease a pie pan. With wet fingers, push the dough to cover the pie pan. Bake for 15 minutes or until golden brown. Remove from oven. Top with no sugar marinara sauce, your favorite pizza toppings and mozzerella. Place back in oven for 5 minutes or until cheese is melted. Yum! Makes 2 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Frozen Pizza = 350 calories, 16g fat, 10g protein, 54g carbs, 5g fiber
“Healthified” Pizza CRUST Only = 231 calories, 14.9g fat, 16.2g protein, 4.2g carbs, 2g fiber

If you prefer a “DEEP DISH” Pizza, check out the recipes in my NUTRITIOUS AND DELICIOUS cookbook.
NUTRITIONAL COMPARISON (per slice):
Pizza Hut Deep Dish = 430 calories, 37 carbs, 2 fiber)
“Healthified” Pizza = 157 calories, trace carbs, 0 fiber

37 Comments

  • gharkness says:

    OK, I figure if anybody can do this, you can :-). I am sure this is delicious pizza crust, but what I miss is that yeasty smell! Now, I know we don’t eat flour and we don’t eat sugar, but is there some way to incorporate the yeast into what we DO eat, so that we can smell it?

    Thanks!

  • Sorry, we dont use yeast in our house due to the health issues and candida…

    This recipe is very tasty!

  • Hey, thanks for the update of that fake weight loss food 🙂 Cooking your own food and knowing what ingredients you have put in there is naturally a hit if you want to eat healthy. 🙂

  • Anonymous says:

    I love this pizza. I made your deep dish recipe, but it came out soggy both times I made it. I doubled this crust recipe and rolled it out and baked in on a pizza stone. Wonderful, Thank you so much Maria. Now we can enjoy pizza again (:

  • Thank you so much!

    I liked it better than I thought I would too!

  • Luana says:

    I’m so glad to have found this! I’ve tried almond flour, low-carb pizza crust that’s pretty much ok, but they all come out tasting eggy. Can’t wait to try this one. Thanks!

  • I am allergic to tree nuts and am finding low carb difficult to do without nuts (also allergic to shellfish and avocados). Any substitutions for the almond flour? I’m diabetic so I’m trying really hard to make this work.

  • Rachel says:

    I made this tonight and it’s really good! I usually make your deep dish crust and I really love it but this was a nice, quick recipe!

  • Maria, do you think it would turn out properly if I used actual egg whites instead of powdered egg whites and water? (The powdered egg whites are over $8 at the grocery store! 🙂 I bought some thinking that the recipe would only call for a little bit.)

  • Dintemanns says:

    This is a good recipe! I doubled it, and that was a bad idea for a pie pan. I also thought I would try to make it on a pizza pan that had air holes-another bad idea! Stick to the recipe, it’s good! I may try a little less salt, as I like to pile on the cheese & pepperoni which are both salty enough.

  • Maria, I am dairy free – can you suggest a replacement for the cheese?

  • Anonymous says:

    Maria, I know you don’t use yeast but is there a reason you don’t use baking powder in this recipe? Also, would coconut flour be a successful alternative to almond flour?

    Leslie

    • This is intended to be a crispy crust so it doesn’t need to rise. Coconut flour isn’t a one to one conversion so you would have to use 1/4 the amount and more liquid (typically double). Thanks! 🙂

  • Diane says:

    I have given this one an honest shot, making the recipe as is the first time and with my own alterations the following couple of times. It is not a hit, not in flavor or consistency ~ tends to be soggy, even if I bake it until it’s really browned before topping it. Any suggestions? Do you have an alternate recipe I could try?? I REALLY miss pizza since removing grains and sugars from our diet…

    • Diane says:

      I’m looking forward to trying a new recipe… What is the purpose of protein powder in the recipe? Is it a binder? For flavour? To bulk it up??
      On a positive note, I did manage to salvage all the toppings, including ground beef, onions, , garlic, 3 peppers of different colors, mushrooms and copious amounts of mozza cheese (we LOVE cheese!!!), and pizza sauce, from last night’s final attempt at pizza using this recipe… I scraped it all off and, this morning, mixed them with 6 eggs, then baked it at 375F for an hour. DELISH!!!! All 4 kids liked it so well they took it for lunch too!!
      Love your site, and all you’re trying to accomplish for our health… Blessings to you and yours!

    • In this recipe, the protein powder binds it together. 🙂

  • wanda Miller says:

    just made this pizza crust but used egg whites instead of protein powder and my family and I loved this crust. I have been looking for a grain free crust for a long time thank you so much for this recipe

  • James says:

    Hello Maria,

    We have tried the pizza crust yesterday evening and it was just as expected 🙂
    Thanks for the recipe, easy and tasty! I also added a tea spoon of onion powder and half tsp of garlic powder.

    I have a question though: I would like to avoid the whey powder if I can. Can real egg whites be used instead ? I have the impression that you suggest either whey powder or egg white powder. These ingredients are too processed to my taste (even though the almond flour is itself processed, but that’s a compromise) so if I can use real egg whites fresh from the eggs, I would gladly do it.

    J.

  • Shannon says:

    I was so excited to make this that I grabbed the vanilla Jay Robb instead of the unflavored… not so good. lol Looking forward to making it right next time, it looks so yummy!

  • Erin says:

    It says to use Parmesan cheese, shredded. I am assuming this is freshly grated? can I use the “jarred in the fridge” grated parmesan or does it need to be fresh cheese?

  • Deb says:

    Made this last night using a perforated pizza pan and it came out perfectly golden brown. I loved that I could load it with lotsa cheese and seasoned ground beef and pepperoni and was still able to eat it with my hands. I’ve been looking for a quick and easy non-yeast crust and this is it! Great recipe Maria and your directions were right on!

  • Maritza says:

    This recipe didn’t work for me. 🙁

  • I am confused
    Nutritional comparison per serving Healthified Pizza CRUST ONLY. 220 cals…is that the whole crust…whole recipe?
    Deep dish 157 cal…whole slice with toppings…how many slices per pizza?

  • Marie says:

    Can we substitute almond flour for coconut flour? If so is there a different ratio or is it the same? 1 cup of almond flour for 1 cup of coconut flour?

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