Several of you emailed me asking for this almond flour pizza crust recipe since I posted it as part of My Personal Food Log last week. I really hope you enjoy it as much as I do. It is so fabulous and I am so delighted that I am not missing wheat crust pizza in the slightest with this recipe in my back pocket (I am such a huge pizza lover).
The pizza you see in the picture is so very filling .. I can only eat 1/4 of it at one meal. It’s hard to believe, but this recipe shown below in the picture is 4 adult servings! If I had made this same recipe using wheat flour, I assure you I could eat the entire pizza myself in one sitting.
Pizza made with the almond flour crust is so much more filling than wheat flour, though, so it will take you by surprise how much less you actually eat.
No Grain Pizza Crust
1 1/2 cups finely ground almond flour (sources)
3 TBL expeller pressed coconut oil, warmed so it is liquefied (sources)
1/3 cup Parmesan cheese (sources)
1/2 tsp organic oregano (sources)
1/2 tsp organic onion powder (sources)
1/2 tsp organic basil (sources)
2 cloves organic garlic, minced
1/4 tsp sea salt (sources)
Beat eggs slightly with Parmesan cheese and coconut oil. Add herbs and flour and mix until well blended dough.
Form 2 small pizzas on a large pizza pan covered in parchment paper. Place another piece of parchment paper on top so that the dough doesn’t stick to your hands and press out dough until you have 2 thin pizza crusts about 8″ across.
Bake at 425 F/218 C for 10 minutes or until crusts are slightly browned on the edges. The pizza crust does not expand while baking.
Remove from oven. Cool slightly. Add pizza sauce, toppings, and cheese and bake for another 10 minutes or until cheese well melted.
This is so delicious and tastes positively gourmet!
Sarah, The Healthy Home Economist