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Almond Thin and Crispy Pizza Crust Recipe

Atkins Almond Thin and Crispy Pizza Crust
Net Atkins Count ™
Prep Time: 10 Minutes
Cook Time: 22 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 1/2 cup Tap Water
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 1/2 cup Almond Meal Flour
  • 3 tbsp Potato Starch
  • 1 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 1/4 tsp Salt
  • 1/2 tsp Xylitol
  • 3/4 tsp, leaves Oregano
  • 3/4 tsp, leaves Basil (Dried)
  • 3 serving Organic 100% Whole Ground Golden Flaxseed Meal
  • 1/4 tsp Crushed Red Pepper Flakes
  • 5 Tbsp Flax seeds, whole


This recipe makes a wonderful crust.  It is considered a Phase 4 recipe due to the potato starch even though it is a low amount.  The potato starch allows the dough to stretch a little more and to become more crispy.
  1. Whisk together the water and oil in a small bowl.  Set aside. 
  2. Combine the remaining dry ingredients; stirring to blend.  (Use a blender with whole flax seeds or use 1/2 cup flax meal instead.)  The spices are optional but add a nice flavor.  Consider adding up to 1/2 tsp garlic powder as well.  Add the wet ingredients stirring to form a thick dough.  
  3. Grease two sheets of parchment and roll the dough between them into a thin circle or square to fit a pizza pan or baking sheet.  Bake at 375°F for 20-25 minutes until golden and crisp around the edges.  Allow to cool about 20 minutes to form a crunchy crust.  Top with toppings and place back in the oven or broiler for a few minutes to cook the toppings.  Makes 8 slices.

Cooking Tip

Be sure to grind up the flax seeds in a blender or use about 8 tbsp flax meal.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.