Almond Flour Pizza Base Recipe
As a food enthusiast and dietitian, I’m passionate about creating dishes that don’t compromise on flavor, especially when it comes to classic favorites like pizza. The almond flour pizza base has become a staple in my kitchen.
Equipment
- Large mixing bowl
- Spatula
- Rolling Pin
- baking tray
- Parchment paper
Ingredients
- Let’s talk about what you’ll need to whip up this pizza base. Here’s my revised ingredient list perfect for crafting this delightful crust:
Dry Ingredients:
- - 2 ½ cups almond flour
- - ½ teaspoon baking soda
- - ½ teaspoon salt
- - ½ teaspoon garlic powder
- - ¼ teaspoon onion powder
- - ½ tablespoon dry active yeast optional for added flavor
- - 1 tablespoon dried Italian herbs for a flavor boost
Liquid Ingredients:
- - 2 large beaten eggs or 1 flax egg, if you prefer a vegan option
- - ¼ cup extra virgin olive oil
- I added dried Italian herbs to enhance the overall flavor profile without overwhelming the dish. This tweak makes a subtle yet delightful difference you won’t want to skip!
Instructions
Step 1: Preheat your oven
- First off, preheat your oven to 400°F (200°C). This will help your crust become golden and crispy as soon as it goes in.
Step 2: Combine dry ingredients
- In a large mixing bowl, combine the almond flour, baking soda, salt, garlic powder, onion powder, and dried Italian herbs. Whisk them together until they’re evenly mixed. This helps ensure every bite is a flavor experience!
Step 3: Mix wet ingredients into dry
- Make a well in the center of your dry ingredient mixture. Add the beaten eggs and olive oil into this well. Using a spatula, start mixing the ingredients together. As they begin to combine, don’t be afraid to get your hands in there! Bring the dough together into a ball. It should feel slightly damp but not sticky.
Step 4: Roll out the dough
- Once your dough is formed, place it between two sheets of parchment paper. Use your hands to initially flatten it out into a disc. Grab a rolling pin, and roll it out to about a 12-inch diameter for a thin crust or 10-inch for a thicker one. Don’t stress about making it perfectly round; rustic is charming!
Step 5: Prepare for baking
- Peel off the top sheet of parchment paper, then smoothen the edges of your pizza crust to make it look tidy and neat. Transfer the bottom piece of parchment, with the pizza dough, onto a baking tray.
Step 6: Prebake the crust
- Pop the pizza crust into your preheated oven and let it bake for about 10-12 minutes or until the edges turn golden and crispy. Keep an eye on it — if it’s rolled thicker, it may take a bit longer to crisp up.
Step 7: Add sauce and toppings
- Once the crust is ready, remove it from the oven. Spread a thin layer of your preferred pizza sauce or unsweetened tomato passata. Now is the time to sprinkle on toppings! Keep in mind that toppings like mushrooms or zucchini can release a lot of moisture. For those, I recommend lightly roasting them first to avoid a soggy center.
Step 8: Final baking
- Return the pizza to the oven and bake it until cheese melts and toppings are cooked through. If you’d like a bubbly top, broil the pizza for an additional 2-3 minutes — but watch closely to prevent burning. If you’re worried about the crust sides darkening too much, a little foil can help protect them.
Step 9: Slice and serve
- Once it’s out of the oven, let it cool for a minute before slicing it into 8 pieces. Serve it immediately, but if you have leftovers, hang onto them!
Notes
- Always measure your almond flour accurately; too much can make the dough crumbly.
- If you have sensitive taste buds, feel free to omit the garlic powder.
- Roll the dough thin for a crunchy texture, or leave it thicker for a chewier bite.
- If you’re using cheese, opt for lower-fat options to make the pizza even healthier.
- Jazz it up by adding nutritional yeast to the dough for a cheesy flavor without cheese.
Nutrition
Carbohydrates: 6gProtein: 7gFat: 21gSaturated Fat: 2gCholesterol: 23mgSodium: 223mgPotassium: 15mg
Tried this recipe?Let us know how it was!