My diabetic pizza recipe is as easy on blood sugar levels as it is delicious. With whole grains, a quick and easy no-rise crust recipe, and your choice of toppings, it’s ready in no time! This is sure to satisfy your pizza craving and make your blood sugar happy at the same time.

I’m a huge fan of a thin crust pizza. I grew up eating Monical’s Pizza— the best slice of pizza on the planet in my humble opinion! And I love to dip the little pizza squares in their sweet tart dressing (which is not blood sugar friendly at all, by the way). I’m drooling just thinking about one of my favorite foods! Have you ever eaten Monical’s pizza? Let me know in the comments.

But I have found that regular pizza can wreak havoc on my blood sugar levels. So I choose to only indulge in a take-out pizza every once in a while. More often, I like to whip up my own thin crust that I love and can make at home with whole grains and fresh ingredients!

Now, I’ll be honest. I tried lots of pizza crust recipes to get to this one. I made some almond flour crusts, as that would make even more of a low carb pizza than this one, but they were a big no for me and for my family. (There was one my kids gave a zero star rating on family pizza night, so I’ll spare you that one!) If you have an almond flour crust you really love, please send it my way. And if you have a favorite cauliflower pizza crust, send that one too. But I finally landed on this new recipe that was the family favorite, and I think you’re gonna love it!

Why You’ll Love This Diabetic Pizza Recipe

I’ll get straight to the point and let you know why I think you will soon love this healthy pizza option.

• First, it’s super simple to make. Even the crust is simple! Just throw together a mix of whole grain flour and traditional white flour, baking powder, salt, milk, and olive oil. There’s no yeast or an hour to wait while it rises. Nothing like that. What a time saver!
• The crispy thin crust is a big sell in my book. The thicker, high carb pizza crusts make me feel like I’m eating a loaf of bread with my pizza, and I know it’s not going to play nicely with my blood sugars. So I guess I’m more of a “New York pizza” fan than a “Chicago pizza” fan.
• Also, the nutrition info for this recipe is crazy good for pizza… 19 g net carbs, 11g fat, and 26g protein per serving!
• Does not everyone in the house love the same toppings? Split into halves or thirds, and everyone can have their own pizza!

So let’s get to a run down of how to make this diabetic pizza recipe!

1. Make the Crust

The first thing we need to do is make this diabetic pizza crust (and preheat the oven). First, mix the flours, baking powder, and salt in a medium bowl. Then you will add the milk and oil, and stir that until a soft dough forms.

You’ll knead the dough on a lightly floured surface and shape it into a ball. Cover the dough with a bowl and let it stand for 10 minutes. Ten minutes is all! You need to prep your pizza toppings anyway, so it’s not at all wasted time.

2. Prepare the Sauce and Toppings

While the dough is resting for 10 minutes, let’s prepare the pizza sauce and toppings.

For the sauce, all we need is tomato paste, tomato sauce, and some seasonings: garlic powder, onion powder, and Italian seasoning. Stir those ingredients together and set the pizza sauce aside for later.

Now for the toppings. For this pizza recipe I browned some Italian sausage and chopped a green bell pepper. But you can use whatever favorite toppings you prefer.

3. Roll Out the Pizza Dough

Once the dough has rested under the bowl for 10 minutes, you’ll remove the bowl and roll it out. Using a rolling pin, I like to roll out my dough to fit my large round pizza stone. If you prefer to use a different size, feel free. You can also make it into a rectangle for that shape of pizza stone or baking sheet, too.

4. Top the Pizza

Next, you will want to add the sauce to the top of the crust in an even layer once it’s rolled out and placed on the baking stone. Feel free to add as much or as little as you like. This recipe for the sauce makes quite a bit, so you can use it for a pizza and still have some to dip!

Then you can top it with whatever ingredients you like. Here, you will see I used the Italian sausage and green bell pepper I diced up. And then I covered it with shredded mozzarella cheese.

5. Bake the pizza

Your pizza pie is now ready to go in the oven! It will bake at 400 degrees in the preheated oven for 12-15 minutes until the crust crisps up to be golden brown and the cheese is melted. Let it cool 3-5 minutes before slicing.

Look at that cheesy pizza and crispy crust… mmm! And it smells just as amazing as it looks! Now for some parmesan cheese and a delicious bite.

CARB Count FOR this diabetic pizza

Although this is a healthy alternative pizza recipe with lower carb counts than traditional pizza, there are still carbs in this diabetic pizza recipe. They come mainly from the crust, of course.

With the specific brand of ingredients I used for this recipe, the entire total was 173g of carbs. With this recipe making 8 servings, that’s 21g of carbs per serving. Once you consider the fiber content, it’s down to 19g of net carbs. (Need help counting the total amount of carbs for your recipes? Check out my blog post with step-by-step instructions!)

Be sure to work this into your diet how you best manage your diabetes. And be sure to count the total carbs (or net carbs when dealing with fiber) in the specific products you use. Different brands vary in ingredients, so be doubly sure of the nutritional information in what you’re eating.

What Makes this Homemade Pizza Recipe Diabetic Friendly?

The term “diabetic friendly” is considered differently by different people. We all have unique diets and preferences and ways to manage our diabetes. And although many people with type 2 diabetes may limit carb intake and sugar intake for more of a low-carb diet, some people with type 1 diabetes will tell you they can eat literally whatever they want as long as they dose for it.

For me, after living with type 1 for 30+ years, I consider something to be diabetic friendly if it is either:

• a recipe that combines fiber, fat, and protein to help stabilize blood sugar levels to avoid a blood sugar spike
• a more diabetes friendly alternative to the ingredients you would normally find in a traditional version of that recipe

This recipe is both! We have fat, fiber, and protein from the ingredients all at once in this recipe. And this is certainly a healthier option than a grease-bomb order out pizza.

What to Serve with This Diabetic Friendly Pizza

When considering what to serve with this main dish pizza recipe, I would suggest some of the following:

• mixed greens salad
• veggie platter
• chicken wings
• antipasto salad

VARIATIONS ON This diabetic pizza recipe

The variations I would consider when making this recipe next time would be the toppings. You could always go with the traditional options like pepperoni, onions, mushrooms, green pepper, and beef, of course. In case you’re wanting to venture out, here are some great flavor combination suggestions:

• fresh tomatoes with mozzarella and fresh basil
• sausage and feta with bacon crumble and bell peppers
• spinach and feta with chopped prosciutto
• petso with kale, artichoke hearts, and red pepper

MAKE AHEAD INSTRUCTIONS

If you prefer, you can prepare the toppings ahead of time. Or you could make the whole pizza ahead and reheat it to serve.

Personally, I would recommend either reheating the pizza in an air fryer or a stovetop skillet so the crust doesn’t get soggy in a microwave.

PRO TIPS & TRICKS

For a crispier crust, consider baking it on your pizza pan for 5-10 minutes before topping the crust to bake the whole pizza. I would recommend poking fork holes in the dough pretty generously before baking to help keep the dough from bubbling up too much as it pre-bakes.

STORING FOR LATER

In case you have leftover pizza, you can cut it up into portion size and cover it with plastic wrap or store it in an airtight container for a few days in the refrigerator just fine — although you’ll want to eat it the next day!

And now for your free recipe:

DID YOU MAKE THIS diabetic pizza recipe?

If you’ve made this recipe, would you please leave a comment? I would love to hear from you!

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NOTE: I am not a certified nutritionist or registered dietician. Nothing here should be taken as professional medical advice. Any nutritional information provided should be used as a general guideline and estimate only. For the most accurate information, please calculate based on the specific ingredients and brands you use, as well as any changes you make to the recipe. Consult your healthcare team with questions.

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