This gluten-free pizza crust is packed with protein, thanks to creamy Neufchâtel (reduced-fat cream cheese), mozzarella cheese and almond flour. We like our almond pizza crusts topped with veggies to round out the meal, but feel free to use your favorite toppings. Source:, July 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Position an oven rack in the lower third of the oven; preheat oven to 425 degrees F.

  • Combine 1 1/2 cups mozzarella and cream cheese in a medium saucepan. Cook over medium heat, stirring frequently, until melted together, 3 to 5 minutes. Transfer to a food processor. Add egg and pulse until combined. Add almond flour, coconut flour, garlic powder and Italian seasoning. Process until the dough begins to come together in a ball. (The dough will be very wet.)

  • Coat a large piece of parchment paper with cooking spray. Transfer the dough to the center of the paper and form into a disk with your hands. (If the dough is sticking, wet your hands.) Coat another large piece of parchment paper with cooking spray and place, coated-side down, on the dough. Roll the dough into a 12-inch circle. Remove the top sheet of parchment and poke holes in the dough with a fork. Transfer the dough with the parchment onto a baking sheet. Bake until the crust is firm and the edges are beginning to brown, 8 to 10 minutes. Remove from the oven and top with sauce, the remaining 1 cup mozzarella, broccoli and onion. Return to the oven and bake until the cheese is melted and the vegetables are tender-crisp, 5 to 7 minutes more.

Nutrition Facts

465 calories; 33.4 g total fat; 11.8 g saturated fat; 102 mg cholesterol; 676 mg sodium. 360 mg potassium; 17.5 g carbohydrates; 5.5 g fiber; 5 g sugar; 27.5 g protein; 1515 IU vitamin a iu; 21 mg vitamin c; 45 mcg folate; 604 mg calcium; 2 mg iron; 114 mg magnesium;