Delicious Diabetic Pizza to Satisfy Your Cravings

Delicious Diabetic Pizza to Satisfy Your Cravings

Pizza is one of the most delicious and versatile meals out there. Bread, cheese, and your favorite toppings–what could possibly be better? Luckily, this versatility works in the favor of anyone that has dietary restrictions. It is very easy to substitute problematic ingredients without sacrificing the taste of pizza, so as to satisfy your cravings and maintain your health.

A diabetes diagnosis may have you worried that you will no longer be able to eat certain foods. While diabetics do need to make certain lifestyle changes, this does not mean that your diet has to become boring. 

This article will lay out several tasty, diabetes-friendly pizza recipes, all using different substitution methods. The next time you are craving pizza but don’t want to risk the blood sugar spike, these recipes are here to help!

First Stop: Pizza Dough

The biggest part of making pizza diabetes-friendly is adjusting the ingredients that make up the crust. 

Carbohydrates that are made from refined white flour, such as in traditional pizza dough, tend to have a high glycemic index and will therefore be digested quickly and raise your blood sugar soon after eating. To avoid this risk, you might want to look to a white flour alternative, such as whole wheat flour, almond flour, or coconut flour.

If you are looking to be more creative, you can grind down any vegetable into a flour texture and use it in your dough, as seen in the Cauliflower Pizza below. Or, as the Mini Eggplant Pizza recipe demonstrates, you can ditch the carb-heavy crust entirely and use a vegetable slice to hold your toppings instead. 

Making pizza dough on your own is certainly more work than buying it from the store, but it helps you control exactly what goes into the dough. If you are buying your dough pre-packaged, make sure to read the label carefully and look for added sugars and/or other warning signs. Whole-wheat and low-sugar options are available, as are frozen and ready-to-use cauliflower pizza crusts. 

Once you have made your crust, the rest is easy! As mentioned in the introduction, pizza is incredibly versatile, so you can add whatever combination of toppings is suitable to you. Just make sure to cook any raw ingredients (like chicken, meat, etc.) thoroughly before adding them to the dough. 

If you do choose to make the crust yourself, here is a basic pizza dough recipe from the American Diabetes Association’s (ADA) Diabetes Food Hub


1 ½ cup all-purpose flour

1 ½ cup whole wheat flour

1 tbsp active dry yeast

1 tsp salt

1 cup water (around 110-120 ℉) 

1 tsp extra virgin olive oil


The easiest way to make this dough is by using a food processor with a steel blade. Place the flour, yeast, and salt in the food processor and combine–a couple pulses should do the trick.

Next, with the machine running, slowly add the water to the mixture until the dough forms a clean ball. Coat the dough in olive oil and wrap it tightly in plastic wrap and a cloth towel.

The dough now needs time to rise. Let it sit in the oven (do not turn the oven on) until it doubles in size (about one hour). Pop any bubbles that may have formed in the dough and then let it rise again for as long as possible. Once your dough has properly risen, it is ready to be turned into pizza! 

The following three recipes — BBQ Chicken Pizza, Greek Salad Pizza, and Grilled Vegetable Pizza — also come from the ADA Diabetes Food Hub. 

BBQ Chicken Pizza

Who doesn’t love BBQ chicken? The original recipe only uses salt and pepper to season the chicken, but you can add any extra seasoning you like. Look for BBQ and hot sauces that are low in sugar, sodium, and unhealthy fats (trans and saturated). 


Nonstick cooking spray

½ lb boneless, skinless chicken breasts

¼ tsp salt 

¼ tsp black pepper

¼ cup no-sugar-added apricot preserves

¼ cup BBQ sauce

½ tsp hot sauce

Pizza dough (see recipe above)

½ medium red onion

1 cup reduced-fat, Italian-style shredded cheese

½ tsp dried oregano


Preheat the oven to 375 ℉. 

Season the chicken and cook it to your liking. The recipe suggests baking it and then cutting it up, but you can also cut it up raw and then saute it on the stove. 

Boil the apricot preserves, BBQ sauce, and hot sauce in a small saucepan, then spread it onto your pizza dough. Add the cooked chicken, onions, cheese, and oregano on top. Bake for 20-25 minutes and enjoy! 

Greek Salad Pizza

This delicious recipe contains all the classic ingredients you will find in any Greek restaurant. It also uses whole wheat pita as its crust, so that every component has a Greek feel. Remember to cook the chicken thoroughly before baking it on the dough. Dice the chicken beforehand for faster cook time. 


1 cup chopped spinach

1 tbsp pitted and chopped kalamata olives

½ cup thinly sliced red onion

Balsamic vinegar

Olive oil

2 whole wheat pita (no pocket)

Nonstick cooking spray

½ cup drained, rinsed, and chopped artichoke hearts

1 cup diced and cooked chicken breast

⅓ cup reduced fat feta cheese

1 tsp dried oregano


Preheat the oven to 375 ℉.

Drizzle the two pitas evenly with olive oil and balsamic vinegar. Then lay out the spinach, olives, onion, artichoke hearts, chicken, feta cheese, and oregano on top. 

Use the nonstick cooking spray to grease a baking sheet, and then bake the pitas on it for about 15 minutes. 

Grilled Vegetable Pizza

This pizza ties together all your favorite vegetables to make a refreshing and nutritious meal. Its special dough is made of a Splenda brown sugar blend and whole wheat flour, which complements the vegetables well and is great for people with diabetes!   


1 cup warm water (about 100℉)

1 tbsp Splenda brown sugar blend

1 packet active dry yeast

2 cup whole wheat flour

½ tsp salt

Nonstick cooking spray

1 tbsp olive oil

¼ cup balsamic vinegar

2 cloves garlic, grated or minced

1 tbsp fresh basil, minced

2 medium zucchini, sliced lengthwise into thirds

1 yellow bell pepper, seeded and sliced into fourths

1 red bell pepper, seeded and sliced into fourths

8 baby bella mushrooms, cremini, stemmed

3 ½ oz reduced-fat feta cheese

2 tsp dried oregano


Use the water, Splenda blend, yeast, flour and salt to make the dough. For a more detailed explanation, click here

Preheat your grill (indoor or outdoor) to 300 ℉. Grill the vegetables until just cooked through (about 7-9 minutes on each side). Don’t forget to grease them with cooking spray first. 

While the vegetables are grilling, combine olive oil, balsamic vinegar, garlic, and basil in a medium bowl using a whisk. Then dice the warm, cooked vegetables and add them to the mixture. 

Once your dough has risen and is rolled-out, grill it for about 3-4 minutes on low. Then flip the dough over, add the vegetables and cheese, and close the lid of the grill to allow the pizza to finish cooking. To finish, top with oregano. 

Mini Eggplant Low-Carb Pizza

This creative recipe from Sweet Trip uses eggplant slices as the pizza’s “crust.” 


1 large eggplant

1 small can of tomato sauce

8 cherry tomatoes

1 reduced-fat mozzarella ball

2 slices of ham (optional)

Olive oil

Fresh basil and dried oregano


Preheat the oven to 350℉.  

Place a piece of parchment paper on a baking tray, and lay out 8 slices of eggplant on the tray. Top the eggplant with some olive oil, salt and oregano, and then bake for about 20 minutes. 

Once the eggplant slices are cooked, take them out of the oven and top them with a dollop of tomato sauce, a couple halved cherry tomatoes, pieces of mozzarella, and cubes of ham. Place the tray back into the oven until the cheese is melted (about 10 minutes), and then grill for an additional two minutes. 

Garnish each eggplant slice with basil and eat them while they are hot!

Cauliflower Pizza

This recipe was developed by Diabetes UK, and features a crust made from cauliflower. Though the use of grams as a unit of measurement may be daunting, it is not important to have an exact measurement of each topping. Chop the amount of vegetables and grate the amount of cheese that you desire–there is no perfect amount. 


1 cauliflower

1 tsp rapeseed oil

75g red onion, thinly sliced

150g red pepper, thinly sliced

150g zucchini, diced

2 fresh tomatoes, chopped

2 cloves garlic, crushed

1 tsp dried oregano

1 egg

15g parmesan cheese, finely grated

50g reduced-fat mozzarella, thinly sliced

6-8 fresh basil leaves, torn

½ tsp chili flakes


Preheat the oven to 350℉.  

Use the cauliflower, egg, and parmesan to make a cauliflower dough. You can also find frozen, ready-to-use cauliflower pizza dough at the supermarket.

In a frying pan, fry the onion, pepper, and zucchini in the rapeseed oil for about 4-5 minutes. Add the tomatoes, garlic, and oregano. Once cooked through (about another 2 minutes), set the topping mixture aside. 

Bake the thinly laid out cauliflower dough on a parchment paper-lined baking sheet for about 15 minutes. Add the toppings and pieces of mozzarella and cook until the cheese is melted (an additional 10 minutes, approximately). Garnish with basil and chili flakes and enjoy! 

In Conclusion

These six recipes are all diabetes-friendly and wonderfully tasty. The next time you are craving pizza, try our suggestions, or improvise your own toppings! 

At Banting, we hope to show that you can live a happy and healthy life while still managing your diabetes. For more diabetes resources and food-related guides, check out our other blog articles here, or if you’re ready for a whole new experience ordering your insulin, click here to see what we’re all about


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