Mini Pizzas


  • 3/4 c warm water (100 - 110 F)
  • 1 1/4 tsp active dry yeast
  • 1 c almond meal/four
  • 1 c garbanzo bean (chickpeas) flour
  • 1/2 c ground golden flaxseed
  • 2 T olive oil
  • 1 1/2 c sugar-free pizza or marinara sauce

Optional Topping

  • Ricotta, shredded mozzarella, or thinly sliced fresh mozzarella
  • Thinly sliced pepperoni
  • Thinly sliced and sautéed bell pepper and onion
  • Thinly sliced and sautéed yellow squash and zucchini
  • Quartered grape tomatoes
  • Chopped fresh herbs


  1. Whisk together water and yeast in small bowl until yeast dissolves. Let stand 10 minutes.
  2. Whisk together almond meal/flour, garbanzo flour, flaxseed and 1 tsp sea salt in medium bowl.
  3. Add oil and yeast mixture and stir until all ingredients are evenly distributed and loose ball of dough forms.
  4. Cover with plastic wrap and let stand in warm place 1 hour.
  5. Divide into 6 equal parts.
  6. Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  7. Place piece of parchment on working surface. Put 1 piece of dough on top and cover with second piece of parchment.
  8. Flatten with rolling pin into 4" circle and place dough round on one of the prepared pans and carefully remove top parchment.
  9. Use a spoon to form crust edge.
  10. Repeat with remaining dough.
  11. Bake until lightly browned, about 20 minutes. Remove from oven and top with 1/4 cup of sauce and desired toppings.
  12. Bake until heated through, about 10 minutes.

Yield: 6 pizzas

Nutrition per pizza without optional toppings
Calories: 317
Protein: 11 g
Carbohydrates: 24 g
Fiber: 10 g
Fat: 21 g
Sodium: 545 mg


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