Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Spicy Paneer Pizza

Today is quite a day for Flip Cookbook. It’s been one year since I published my first recipe on this website. Over one year since I decided I wanted to make it easier for the next person to find tasty ways to being on Specific Carbohydrate Diet (SCD) or any other diet. Yes, one year ago, I was on my journey to heal myself through diet and a healthy lifestyle. Still am.

And what a journey it has been so far! I’ve discovered a new found passion of cooking. I’ve decided to start a company based on that passion. Kitchen appliances have risen to the top of my gift list. I’ve even gained control over my gut issues which were slowly but surely crippling me (cross my fingers it lasts!). I’ve been able to modify my diet to now be gluten free and sugar free (GFSF). But the most fulfilling thing in this last year has been being part of an amazing community of food lovers. An amazing community of all races, ages, genders, diets and lifestyles but with one commonality – the love of food and the love of sharing that love. Thank you for that.

Today I share with you a Read More


Almond Crust Pan Pizza

Growing up, pizza was considered a celebration food in my household. Birthdays, anniversaries, awards and of course mom’s night off all revolved around this cheesy deliciousness. For moments of celebration, cheer and just good old comfort, this savory recipe is used time and time again in my house. I hope you adopt it as well.

For my lacto-vegetarian readers, please note that this recipe contains eggs.

Almond Crust Pan Pizza


4 personal pizzas

Ready in

1 hour 30 minutes



  • 1 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 cup dried curd cottage cheese (Farmer’s cheese) or dried yoghurt
  • 1/4 cup shredded cheddar cheese
  • 1 egg


  • 46 ounce Campbell’s Tomato Juice
  • 1 teaspoon italian seasoning (optional)


  • 1 tomato cut into slices
  • 1/2 yellow onion cut into slices
  • 1/2 small bell pepper cut into slices
  • 2 cups shredded cheddar cheese


1. Bring the tomato juice to a boil in a medium pot. Allow it to simmer on low heat for about an hour.

2. Once the juice boils down to about half its volume and the right thickness, turn off heat and allow it to cool.

3. Meanwhile prepare the crust. Preheat the oven to 310 degrees fahrenheit. Using a fork, beat the egg in a small bowl till bubbles form.

4. In a medium sized bowl, mix together the remaining ingredients to form the dough for the crust. I use my hands to do this. You could also use a food processor (although I find that very tedious to do).

5. Add the beaten egg and knead the mixture into a smooth ball. If the dough doesn’t stick together to form a ball, add a little more almond flour. Don’t worry if you see pieces of the dried curd cottage cheese in the kneaded dough.

6. Divide the dough into 4 equal parts. Form each part into a small ball. On the parchment paper you will use for baking, roll out each part into a circle about half inch thick. Note that the dough is sticky and it will be difficult to move the crust once its rolled out, so place the dough on the parchment paper where it will bake. To prevent the dough from sticking to the pin, use a small piece of parchment paper on top while rolling it out.

7. Using your fingers pat the edges of the crust to form a smooth edge.

8. Place the crust in the oven to firm up until it starts turning into a golden brown color; about 15 minutes. Remove from oven.

9. Spoon the sauce evenly over the crust. Add desired toppings. Here I’ve used tomato, yellow onions, bell pepper and lots of cheddar cheese. Other options that work well are jalapenos and pineapples, mushrooms, olives, figs, cooked ground beef. Really you can get very creative here.

10. Place the pizzas into the oven until the cheese melts; about 10 minutes. Remove from oven, cut into slices and enjoy!