Breakfast Healthy Alternatives Keto - Paleo - Diabetic Friendly Snacks I Appetizers

ALMOND FLOUR PIZZA / OPEN WRAP – EGGLESS | NO OVEN | KETO | PALEO | DIABETIC FRIENDLY

Trust me on this, this is the best pizza you will ever eat on a diet especially if you are on a Keto or Paleo diet. Ofcourse it doesn’t have the key ingredients that a pizza normally has, but I still like to call this a Pizza because it looks like one and tastes really good. You could probably call this an open salad wrap maybe?

This is diabetic friendly, anti-inflammatory, gluten free, grain free, the base is vegan and dairy free too. Unlike other bases, this will not taste eggy at all, nor will it give an off-putting almond taste. I made this once on an experimental basis and it turned so great, I’ve been eating this every day for lunch and I love it each time.

I’ve used specific brands for the 2 main ingredients, which I’ve mentioned in the recipe method. With those brands I’ve always had a great outcome. Do try this and let me know if you liked it too.

INGREDIENTS | BASE
1/2 Cup Almond Flour
2 Tbsp Psyllium Husk
1/2 Tsp Salt
3-4 Tbsp Hot Water
Ghee/Oil to grease pan.

INGREDIENTS | TOPPINGS
2-3 Tbsp Cream Cheese
1/4 Capsicum
1/2 Onion
1 Tbsp Garlic Chutney
1 Pinch Salt

METHOD

  • Let’s make the dough for the base first.
  • In a bowl, add Almond Flour. I’ve used Leanbeing’s Almond Flour.
  • To that add the Psyllium Husk. I use the husk and not the powdered version. I’ve read people say how they sometimes turn purple. I use Deer brand Psyllium husk which I easily get it from a local pharmacy. Don’t skip this ingredient. It not only helps bind the flour well but also creates a neutral flavour and masks the taste of almonds to an extent.
  • Add in a little salt. Mix all of this really well.
  • Now slowly add water, 1 tbsp at a time. You don’t need a lot of water and depending on the brand and quantity you are using, you may have to adjust. So add little water at time and try making a dough. Keep adding only if you need.
  • The dough should be soft but not sticky. If it feels sticky, add in a teaspoon of Psyllium husk and knead it again. Add more husk or almond flour until you get a non-sticky soft pliable dough. You may notice the dough will seem a little oily. Don’t worry, that’s just the almond flour leaving oil because we added hot water.
  • I am not going to use an oven here, just a cast iron pan or you can use any tava (skillet). Heat your pan and lightly grease it with Ghee or Olive oil.
  • Let the pan get hot on a low flame while you get the base ready.
  • Make a ball with the dough you just made and flatten it lightly.
  • Now using 2 plastic sheets/butter paper/parchment paper, place the dough between the two and roll it into a flatbread with even thickness all throughout.
  • Make it as thin as you can without breaking it.
  • This will take practice. Even if it breaks, you can join it using your fingers to fill the cracks and roll again. But make it as thin as you can handle it. Mine is normally 1/2 inch thick.
  • If making a big one seems difficult, divide dough into small balls and roll into bite sized pizza base. Always go first with what works for you and what is easy! Cooking should be fun and not stressful 🙂
  • The ends are going to look messy. I don’t mind uneven edges but if you do, you can use a round plate to get a neat circle cut out.
  • Carefully lift this flatbread and place it on the medium hot pan.
  • Let it cook well on one side and when you feel comfortable, carefully lift and flip to cook the other side.
  • Keep flipping and cooking until both sides cook well and brown a little. They should be a little hard and stiff so that it can handle our loaded toppings. When you lift the base up it shouldn’t bend but stay in its form.
  • You can start preparing the toppings while the base is getting cooked.
  • In a bowl, add sliced Onion and Sliced Capsicum. You can also use chopped scallions (spring onion) and big light green chillies.
  • To this add a little Salt and some Garlic Chutney. I make the chutney in bulk and store it in a refrigerator. It’s just a blend of Hot water soaked Dry Red Chillies (to soften), Peeled Garlic, Cumin Seeds, Salt and Lemon Juice. The chutney gives a great taste to the dish.
  • Mix the veggies with the salt and garlic chutney and keep aside.
  • Once your base is ready, place it onto a plate.
  • Spread Cream Cheese all over the base. I normally use 3-4 tablespoons on one base! A good layer makes this taste super delicious.
  • Now top this with your garlicky raw veggies and don’t wait for anybody or anything else. Just eat it right away while watching your favorite TV show!
  • Let me know how that turns out for you.
  • I have used my favorite brands for these and they have never disappointed me. Do let me know how it works with other brands. You can send me the pictures of your creations on my instagram handle @divyashree_mangalorkar too!
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Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

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