2021 Research Posters

Faculty Advisor

Jamie Daugherty



Download Poster (718 KB)


Diabetes is a chronic disease that affects how the body turns food into useable energy. This public health issue has been growing worldwide. In 2014 the WHO stated 422 million adults had diabetes and 1.6 million deaths are caused by diabetes each year.

The purpose of this study was to create a completely low-carb alternative to a conventional pizza crust, lower the sugars/carbs, provide nutritional value, and still produce an acceptable and palatable result. The hypothesis of the experiment is that by replacing all-purpose flour and granulated sugar with almond flour and a vegetable, a pizza crust can be made with a more acceptable nutritional profile (lower sugar and lower calories) that has a similar palatability level to the control pizza crust.

Limitations of this study included the test subject size and inability to have diabetic test subjects.

Document Type


Degree Name

Bachelor of Science (BS)

Degree Program



Family, Life Course, and Society | Food Science | Food Studies

Publication Date

Fall 2021


Fontbonne University Archives


St. Louis, MO


Diabetes, Vegetable alternatives, Low-carb meal options, Flour substitutes

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Acceptability of Low-Carb Pizza Crust



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