Vegan Glutenfree Grain-free Pizza Crust
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
12
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Calories
85 kcal
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Course
Main Course
Vegan Glutenfree Grain-free Pizza Crust
Description
The pizza crust combines blanched superfine almond flour with tapioca starch, seasoned with baking powder, salt, garlic powder, black pepper, and oregano. Mixed with nondairy yogurt, neutral oil, and nondairy milk, the batter achieves a consistency between pancake batter and dough. Adjusting the milk amount controls the thickness, ensuring the crust is thick enough to hold toppings without being too dense.
Once spread evenly on a parchment-lined baking sheet, the crust bakes at 425°F (220°C) until firm and golden, with edges that brown slightly more than the center. Covering with parchment during baking prevents excessive sticking. The use of almond flour requires care to avoid over-browning, with recipes suggesting double-lining baking sheets if necessary.
This crust serves as a base suitable for vegan, gluten-free, and grain-free diets, accommodating a variety of toppings. Its texture leans toward firm rather than chewy, offering a different but satisfying foundation for pizza creations.
Adjust baking times based on oven and cookware to achieve desired crispness, and for nut-free options, alternatives such as socca crusts are suggested. The recipe emphasizes gradual milk addition to achieve ideal batter consistency.
Ingredients
- 1 cup almond flour (I use blanched superfine almond flour)
- ½ cup tapioca starch
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon oregano
Wet ingredients:
- 3 tablespoons nondairy yogurt or cashew cream or thick oatmilk, or coconut cream
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup nondairy milk light coconut or oat milk, such as almond milk
Instructions
- In a bowl mix all dry ingredients really well
- Press and mix to break all the almond flour lumps. Then add in the non-dairy yogurt, oil then 1/3 cup non-dairy milk and mix well. The batter will be pretty thick.
- Add in the milk, 1 tablespoon at a time to make into pancake like batter. You don’t want the batter to be too thin otherwise it will make a really thin crust pizza
- Line a baking sheet with parchment then spoon half of this batter onto the baking sheet then spread using large spoon to make a round or oval.
- Once the batter is spread, even it out. if it’s too thick in the middle , you can spread the batter from middle outwards to keep the center thin.
- Then cover it with another parchment paper lightly, it might stick in some places which is fine.
- Then put the baking sheet in a preheated oven at 425F (220c). (if you’re using a thin metal baking sheet, line the baking sheet with 2 parchment sheets. Almond flour can brown really easily so you don’t want it to get sudden heat from a thin metal baking sheet)
- Bake for 12-14 minutes, depending on the thickness of the crust and your baking sheet.
- Remove this crust from the oven then top it with topping of choice, sauces, veggies, cheese etc toppings of choice.
- Add toppings to this crust which will require less than 15 minutes of bake time in the oven. Because the crust will start to brown too much after 15 mins
- After adding the toppings and cheese and whatever you like, put it back in the oven at 400F (205 c) for 8-12 minutes, depending on the toppings.
- Then start the broiler for the cheese to melt for 2-4 minutes, depends on the cheese and thickness of toppings.
- Then remove from oven, let it sit for a few minutes then slice and serve! Repeat for the remaining batter Store in the fridge for upto 4 days. Reheat in the oven or microwave
Notes
- Adjust baking times and watch closely to prevent over-browning, especially since almond flour can brown quickly.
- Double-line baking sheets if you notice too much browning during baking.
- Modify milk quantity gradually to create a batter thick enough for a sturdy but not overly thin crust.
- For a nut-free alternative, consider using recipes such as socca crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 65mg | 3% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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