Name: Almond-Flour Pizza Crust [Paleo, Vegan, GF]
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Paleo
Ingredients: Preheat oven to 400 degrees Fahrenheit; In a large mixing bowl, combine all the dry ingredients together. Make a well in the center and add beaten eggs and olive oil.; Combine with a spatula at first then use your hands to form a ball of pizza dough.; Place the dough between two pieces of parchment paper and roughly press the ball with your hands to flatten into a thick disc.; Start rolling with a pin until it forms a 12-inch (30 cm) diameter pizza crust (for a ultra-thin crust) or roll into a 10-inches (25 cm) pizza crust for a slightly thicker crust.; Peel off the top piece of parchment paper, smoothen the sides of the pizza crust to make it look circular then slide the bottom parchment paper piece (with the rolled pizza dough on it) onto a baking tray.; Prebake the crust for 10-12 minutes or until golden and crispy. The thicker you roll it, the longer it takes to crisp.; Remove from the oven, spread a thin layer of tomato sauce and toppings of your choice. Water-rich vegetables, such as bell pepper, zucchini, and tomato may be best pre-roasted, then added as toppings.; Return pizza into the oven and bake in the center rack of the oven until the pizza is thoroughly golden-brown and cheese (if added) is slightly melted.; Serve immediately into 8 slices. Store cooled leftovers in an airtight container up to 4 days in the fridge.

Almond-Flour Pizza Crust [Paleo, Vegan, GF]

Print Recipe

2 ½ cups almond flour
½ tsp baking soda
½ tsp sea salt
½ tsp garlic powder
¼ tsp onion powder
2 large beaten eggs or 1 flax egg

Author: Life in Bloom
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes
Yield: 8 slices
Category: Entree
Cuisine: Paleo
Diet: Gluten Free

Ingredients

Preheat oven to 400 degrees Fahrenheit
In a large mixing bowl, combine all the dry ingredients together. Make a well in the center and add beaten eggs and olive oil.
Combine with a spatula at first then use your hands to form a ball of pizza dough.
Place the dough between two pieces of parchment paper and roughly press the ball with your hands to flatten into a thick disc.
Start rolling with a pin until it forms a 12-inch (30 cm) diameter pizza crust (for a ultra-thin crust) or roll into a 10-inches (25 cm) pizza crust for a slightly thicker crust.
Peel off the top piece of parchment paper, smoothen the sides of the pizza crust to make it look circular then slide the bottom parchment paper piece (with the rolled pizza dough on it) onto a baking tray.
Prebake the crust for 10-12 minutes or until golden and crispy. The thicker you roll it, the longer it takes to crisp.
Remove from the oven, spread a thin layer of tomato sauce and toppings of your choice. Water-rich vegetables, such as bell pepper, zucchini, and tomato may be best pre-roasted, then added as toppings.
Return pizza into the oven and bake in the center rack of the oven until the pizza is thoroughly golden-brown and cheese (if added) is slightly melted.
Serve immediately into 8 slices. Store cooled leftovers in an airtight container up to 4 days in the fridge.

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Instructions

*To make a flax egg, combine 2 Tbsp of flaxseed meal (or ground chia seeds) with 6 Tbsp of warm water. Stir well, set aside 10 minutes until it looks like egg in texture. Use in the recipe as an egg replacer. The vegan option may be less crispy and more fragile.

Keywords: almond flour pizza crust, pizza crust, almond flour crust, paleo pizza crust, keto,

Find it online: https://life-in-bloom.com/almond-flour-pizza-crust-paleo-vegan-gf/