Low Carb Traditional Italian Pinsa
Savor the irresistible flavors of Italy with this Low Carb Traditional Italian Pinsa recipe—a modern twist on the beloved Roman-style flatbread. Perfect for those following a low-carb lifestyle, this recipe uses almond flour, lupin flour, and psyllium husk powder to create a light, airy, and gluten-free crust that stays true to the authentic Pinsa texture. Topped with a vibrant low-carb tomato sauce, a blend of grated mozzarella and fresh mozzarella, fragrant basil leaves, and optional prosciutto slices, every bite is packed with bold, classic Italian flavors. Easy to prepare with just 20 minutes of prep time, this guilt-free Pinsa is your new favorite go-to for quick lunches or dinners that feel indulgent yet are mindful of your health goals. Enjoy this healthier take on a traditional Italian delicacy and impress your taste buds today!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 50 grams Lupin flour
- 10 grams Psyllium husk powder
- 5 grams Baking powder
- 5 grams Salt
- 15 milliliters Olive oil
- 120 milliliters Water (warm)
- 10 milliliters Apple cider vinegar
- 100 grams Mozzarella cheese (grated)
- 100 grams Tomato sauce (low-carb)
- 125 grams Fresh mozzarella (sliced)
- 10 leaves Fresh basil leaves
- 20 grams Parmesan cheese (grated)
- 4 slices Prosciutto slices (optional)
Instructions
Preheat your oven to 220°C (428°F) and line a baking tray with parchment paper.
In a large mixing bowl, combine almond flour, lupin flour, psyllium husk powder, baking powder, and salt. Mix well to distribute evenly.
Add olive oil, warm water, and apple cider vinegar to the dry ingredients. Mix until a sticky but pliable dough forms.
Lightly knead the dough for 1-2 minutes, then shape it into an oval or traditional Pinsa shape, about 1 cm thick, directly on the parchment paper.
Pre-bake the Pinsa crust in the preheated oven for 8-10 minutes until it firms up slightly and develops a light golden color.
Remove the crust from the oven and spread an even layer of low-carb tomato sauce over it.
Sprinkle the grated mozzarella cheese on top, followed by sliced fresh mozzarella. Optionally, add prosciutto slices for extra flavor.
Return the Pinsa to the oven and bake for an additional 5-7 minutes, or until the cheese is bubbling and golden.
Remove from the oven, garnish with fresh basil leaves and grated Parmesan cheese.
Slice and serve your Low Carb Traditional Italian Pinsa immediately. Enjoy this guilt-free, authentic Italian treat!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 6868 mg | 299% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 15.4 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 2058 mg | 158% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1600 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
