All you need is four ingredients (plus your toppings) to make this filling and nutritious low carb pizza. It really is a show stopper and one that you will want to make again and again. It looks like a pizza and feels like a pizza.
This is something I have been making for years and one my whole family adore. I especially love making it for the girls as it’s high in protein, quick to make and they love getting involved with the decorating too. I always find that if they are involved in the making process then they inevitably eat every last bit- including all the vegetables on top, a win!
It is a perfect meal for me to enjoy alongside them too as being so low in carbs means I can have a couple of slices without having to worry about carb counting, split doses of insulin and the rollercoaster that would come with a “normal” pizza.
In my late teens and early twenties, going out with friends, pizza was always the meal of choice. Me, always eager to remain feeling as normal as possible, would happily eat away. Never letting anyone know that my diabetes was a nutritional nightmare and that shoving a few slices in my mouth would leave me feeling horrendously ill. I know that this might sound alien if you are not diabetic, but the feeling of high blood sugars both physically and mentally is draining and insufferable.
Having a meal out with friends shouldn’t mean spending the rest of the day and night injecting and feeling awful. The unquenchable thirst, the need to wee every 5 minute and the evenings sleep, ruined. Neither should an evening out with friends mean “oh well, just this once, I’ll deal with the high sugar”….because trust me, I did it and it never is “just once”. I always think about my children, would I let them have a just once blow out if they were T1d? The answer is no. So why do it to my own body? Eat food that makes you feel well, that nourishes you, that doesn’t spike your sugars to an uncontrolled level. Find restaurants that cater for you. Look after you.
Anyone living with diabetes might know, pizza is one of those forget me NEVER meals that takes you sugars on a rollercoaster for hours and hours and hours after. It’s the gift you never want but just keeps on giving. This is due to the high carbs and heavy fat combination which are a real pain for people living with diabetes
When I started developing recipes back in 2013 and became more adventurous with my creations I realised by making a few simple ingredients changes that I could make meals like pizza myself. Of course it isn’t a wheat based pizza so I’m not going to raise your expectations into thinking this is a like for like. It’s just an exciting and different way to make a pizza base and isn’t variety a wonderful thing?
Life with diabetes doesn’t have to be a constant mathematical minefield and you can still enjoy all your favourite foods. Hopefully you will love this pizza recipe. Anything that leaves you feeling well, satiated and with happy, controllable blood sugars is undoubtedly a winner in my eyes. Now we just need Pizza Express / Pizza Hut and all the smaller chains to get onboard!
I use chicken thighs as they are the cheapest. You can use ground chicken / chicken mince or of course replace with turkey mince. Avoid using anything that has been frozen as there will be too much water. To add extra nutrition you could add in 30g chicken liver to the chicken mix before blending.
You will need a food processor if you are using thighs / breast. But if you would like to avoid using one then do it by hand in a mixing bowl and use ground chicken / mince.
I am veggie?
Ok, so this pizza isn’t for you and I wouldn’t suggest trying to replace the chicken with anything- unless you are confident with a meat free alternative? Instead why don’t you try one of these pizza options:
In this recipe I use mozzarella for the base and cheddar on top. You can use a mix of mozzarella + (hard cheese of choice), but you will want to use a ratio of 60:40. I would recommend not using just a hard cheese on its own as it’s the mozzarella that really helps hold the pizza together.
Can I eat it cold?
Yes! Great idea! Pop it in a Tupperware, keep it in the fridge and have for lunch or a high protein snack on the go. Consume within 2 days of making.
This one is up to you. I suggest a sprinkle of Italian herbs but you could also add garlic, black pepper, or leave out entirely.
Is there an alternative to ground almonds?
Yes, use ground golden flax / linseed (same thing).
This is up to you. I make my own tomato sauce with a tin of tomatoes which I bubble down and add smoked paprika, herbs and salt to. I then top with whatever I have in the fridge. Don’t let anything go to waste. Chop up those sad looking mushrooms and wilted spinach and pop it all on top. Use what you have!
Can I use parchment?
Yes. I like using my silicone baking sheet (like these ones) as it is non stick and so easy to slide the pizza off and wipe clean. You can use parchment onto of a sturdy baking tray. You might want to roll the pizza between two sheets of parchment. I like pressing the pizza down by hand but this is entirely up to you.
- 280g chicken thighs,
- 90g mozzarella
- 45g ground almonds (alternative option ground linseed)
- 1tsp mixed herbs (optional)
- sea salt and pepper (optional)
- If you are using chicken thighs you will need a food processor. If you are using ground chicken or chicken mince use a large bowl.
- Preheat your oven to 180°C.
- Into a food processor place the chicken thighs (chop a little before you put them in) and pulse until ground and sticky. This might take a couple of minutes.
- Add in mozzarella, ground almonds, sea salt and optional mixed herbs. Pulse to combined.
- Grab a silicone baking sheet or baking parchment.
- Press the chicken into a large rectangle or round pizza base sheet. If you don't want to get your hands mucky then you can put gloves on or roll the chicken between two sheets of parchment paper.
- The thinner the better but make sure there are no holes.
- Pop in the oven and bake for 8 minutes at 180°C until the base is firm and cooked. Remove from the oven and add all of the extra toppings.
- Bake for a further 8-10 minutes at 170°C until the top is cooked (you might need to amend this time depending on what your topping is).