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Gluten Free and Low Carb Junior Pizza

Let alone the word “pizza” is already appealing to should I say most of the majority of earthlings?! Adding “low carb” to that, I don’t know what to say anymore! I can’t wait to make it and indulge!

For the crust:

  • 2 1/4 cups THM Baking Blend
  • OR 2 cups almond flour and 1/4 cup organic coconut flour
  • 2 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup olive oil (or melted butter)
  • 1/2 cup unsweetened almond milk


  • 1 cup sugar-free tomato sauce
  • 3 ounces pepperoni slices
  • 1 1/2 cups shredded mozzarella

For the Crust:

  1. Preheat oven to 325F and grease a 9×13 baking pan well.
  2. In a large bowl, whisk together the baking blend (or almond/coconut flours), baking powder, garlic powder, and salt. Stir in the eggs, oil or butter, and almond milk until well combined.
  3. Spread evenly into the prepared baking pan, making sure to spread all the way to the edges.
  4. Bake 18 to 22 minutes, until golden brown around the edges.


  • Spread warm crust with tomato sauce (I often make my own by quickly blending 1 cup canned, diced tomatoes with 1/2 tsp garlic powder and a little salt and pepper). Top with pepperoni and cheese, or any other toppings you desire.
  • Return to the oven and bake another 10 minutes, until cheese is bubbly and melted. Turn on the broiler for just a few minutes to brown the cheese.

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