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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.

Hilary Meyer
Source: EatingWell.com, July 2018


Recipe Summary

30 mins
1 hr


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; protein 27.5g; carbohydrates 17.5g; dietary fiber 5.5g; sugars 5g; fat 33.4g; saturated fat 11.8g; cholesterol 102.2mg; vitamin a iu 1515IU; vitamin c 20.9mg; folate 44.8mcg; calcium 604mg; iron 2mg; magnesium 114.3mg; potassium 360mg; sodium 675.7mg; thiamin 0.1mg.