Crispy Almond Flour Pizza Crust
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
466 kcal
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Course
Main Course
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Cuisine
Italian
Crispy Almond Flour Pizza Crust
Description
The crust combines superfine almond flour, kosher salt, baking soda, and garlic powder, bound by an egg beaten in. This mixture is kneaded into dough, rolled between parchment papers, then baked until the edges turn golden and crisp. The pre-baking step sets the crust, allowing toppings to be added without excess moisture softening it.
After the crust's initial bake and resting period, pizza sauce and shredded mozzarella cheese are spread evenly before further baking or broiling with additional toppings. The crust’s garlic and salt enhance the overall flavor without overwhelming the topping ingredients.
Perfect for those avoiding traditional wheat flour, it can be customized with various toppings but should not be overloaded to maintain its texture. The crust can be stored in the fridge for up to four days with paper towels to absorb moisture and reheated in a skillet to regain crispness.
Ingredients
Crust:
- 2 cups almond flour 8 ounces, superfine
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 egg large
Topping:
- ½ cup pizza sauce
- 1 ½ cups mozzarella cheese shredded, part-skim; 6 ounces
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with high-heat-resistant parchment paper.
- In a large bowl, whisk together the almond flour, kosher salt, baking soda, and garlic powder.
- In a small bowl, whisk the egg. With a rubber spatula, mix the egg into the flour mixture, then knead the crumbly mixture into uniform, smooth dough. If the mixture is so dry and crumbly that you can’t knead it into a smooth dough, add a tablespoon of water.
- Transfer the dough to the prepared baking sheet. Cover it with another sheet of parchment paper and use a rolling pin to roll it into a large, 10-inch diameter, ¼-inch-thick circle.
- Remove the top parchment layer. Bake the crust until it's golden and the edges are just beginning to brown, 7-8 minutes. Remove the crust from the oven and allow it to rest in the pan for 5 minutes.
- Top the crust with pizza sauce, mozzarella, and any other toppings (I like to use Applegate pepperoni). Cover the edges of the crust with strips of foil to prevent them from burning.
- Return the pizza to the oven and bake it until the cheese is melted, 5-10 minutes. Remove from the oven and allow to cool and set for 5 minutes, then use a pizza cutter to cut it into 8 triangles. Serve immediately.
Notes
- Measure almond flour by weight for best results; two cups equal about 8 ounces.
- Avoid heavy or wet toppings to prevent soggy crust.
- Substitute baking soda with gluten-free baking powder if sensitive to odors.
- Store leftovers in the fridge up to 4 days with paper towels to absorb moisture.
- Reheat in a covered skillet over medium heat to crisp the crust and melt cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 466kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Sodium | 915mg | 38% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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