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Artichoke Pizza


Makes 6 servings


  • ·    1¼ cup blanched almond flour

  • ·    1/4 cup FightBack Foods PowerfullyPure Almond Protein Powder

  • ·    4 TBS Psyllium husk powder

  • ·    ½ tsp salt

  • ·    2 TBS grated parmesan

  • ·    1 TBS Italian spices

  • ·    2 tsp baking powder

  • ·    2 egg

  • ·    1 cup boiling water

  • ·    butter (for brushing)

  • ·    (Toppings of your choice)


1.       Preheat oven to 375 degrees. Combine all dry ingredients and mix until blended. Add eggs and mix until well combined. Add boiling water and mix until dough thickens and start to stick to beaters. Place ball on greased baking sheet. Spray a piece of parchment with oil and place on to of the dough to help spread without sticking. Use a rolling pin or your hands to spread the dough into a 16 inch round. Dough will raise 2-3 times its size so make the thickness one third of what you want the final pizza to be (I like a ¼ inch thick crust so I start with about ⅛ inch or less thickness).

2.       Place in oven and Bake for 25 minutes. Remove crust from oven and brush with butter and return to oven. Broil for 3-8 minutes or until crust is crisp (Be careful, watch closely during this step to make sure it doesn’t burn, just crisps up). I start the broil with it flipped over to crisp the bottom and then flip over and broil the top. Add topping and broil for another 5-10 minutes until cheese is melted and starts to brown. 

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