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Almond Flour Pizza Crust

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Credit: Laura Rege

Almond Flour Pizza Crust

Low-carb , keto-friendly, and gluten-free, this almond flour crust satisfies pizza cravings for a variety of dietary restrictions without sacrificing deliciousness. One area where alternative pizza crusts can vary from traditional crusts is flavor. Yeast is a key ingredient that helps traditional pizza crusts rise. Because it doesn’t rise with gluten-free flours, it often gets omitted from diet-friendly recipes. However, if you want to get as close to the taste of a real-deal NYC slice, we recommend adding a touch of yeast for flavor. If you don’t have any, just skip it! This recipe works just fine without it.

For a crisp crust that you can pick up with your hands, parbake the crust before adding the sauce and toppings to ensure that it is baked all the way through. Then finish baking the crust as the cheese melts.

We went with the classic pepperoni and cheese combo for this recipe, but the toppings are just as versatile as any crust. Our only suggestion is to keep the sauce-to-toppings ratio the same so everything cooks in the same amount of time.

What’s the Difference Between Almond Flour and Almond Meal?

They’re both wonderful gluten-free ingredients and while they are similar (they’re both ground almonds afterall), they differ slightly.

• Almond flour: Typically made from finely ground blanched almonds.
• Almond meal: Usually coarser and contains skins.

(You can read more about their differences here .)

Credit: Laura Rege

Almond Flour Pizza Crust

Why Does Almond Flour Not Rise?

Almond flour does not have gluten, which is necessary for the rise you’d expect out of doughs made with flour. While the egg and baking soda do help keep this crust from being cracker-crisp, it won’t rise much due to the lack of gluten.

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Almond Flour Pizza Crust

Yield Serves 4

Prep time 10 minutes

Cook time 20 minutes

• sugar-conscious
• shellfish-free
• low-carb
• fish-free
• peanut-free
• soy-free
• alcohol-free

Per serving, based on 4 servings. (% daily value)

• Calories 532
• Fat 43.3 g (66.6%)
• Saturated 13.9 g (69.6%)
• Carbs 11.4 g (3.8%)
• Fiber 4.4 g (17.5%)
• Sugars 3.1 g
• Protein 26.8 g (53.5%)
• Sodium 799.4 mg (33.3%)

Ingredients

• 1 1/4 cups

  finely ground almond flour (5 ounces)

• 1/4 teaspoon

  baking powder

• 1/4 teaspoon

  active dry yeast (optional)

• Large pinch garlic powder

• Kosher salt

• 1

  large egg

• 1 tablespoon

  extra-virgin olive oil

• 1/2 cup

  prepared pizza sauce

• 1 cup

  shredded low-moisture mozzarella cheese

• 1/4 cup

  sliced pepperoni (about 1 1/2 ounces)

• Fresh basil leaves, for garnish (optional)

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 450°F.

2. Place 1 1/4 cups almond flour, 1/4 teaspoon baking powder, 1/4 teaspoon active dry yeast if using, a large pinch of garlic powder, and a pinch of kosher salt in a medium bowl and whisk until well combined. Using a spoon, make a well in the center of the dry mixture. Add 1 large egg and 1 tablespoon extra-virgin olive oil into the well.

3. Stir the egg and oil, breaking the egg up and slowly letting the dry ingredients incorporate into the wet. Using your hands, knead the dough a few times to bring it together and make sure everything is combined. Gather the dough into a flat disc.

4. Roll the dough out between 2 large sheets of parchment paper into a 10-inch circle, using a bench scraper or the side of the knife to push in any frayed edges while rolling for a more even circle.

5. Remove and discard the top sheet of parchment. Slide the crust, still on the bottom parchment, onto onto a baking sheet. Bake until the dough is just set, about 7 minutes.

6. Remove the baking sheet from the oven. Spread 1/2 cup pizza sauce onto the crust, leaving a little more than a 1/2-inch border on the edges. Sprinkle with 1 cup shredded mozzarella cheese, then top with 1/4 cup pepperoni slices. Return to the oven and bake until the crust is golden and crisp and the cheese is bubbly and golden in places, 12 to 15 minutes more. Tear fresh basil leaves over the pizza, if desired.

Recipe Notes

Flavored dough: Add your favorite pizza flavors by sprinkling 1 teaspoon dried basil, dried oregano, dried italian seasoning, or red pepper flakes into the dough.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat using this method.

Source : food