I tend to procrastinate when it comes to writing (that is exactly why I never kept up with my study abroad blog). I’ve made several things over the past couple weeks and It’s gonna be recipe overload today! I’ll try to get better at updating… but no promises.
Homemade Pizza with an Almond-Flour Crust
Total time: approx. 60 minutes
Now with this recipe. The possibilities and toppings are endless. For this particular pizza, I kept it fairly simple. I added the homemade tomato sauce I made (see first post), mozzarella, chicken, jalapenos, and olives.
2 1/4 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 teaspoon Italian Pesto Bread Dipping Blend or Italian herbs (optional)**
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
3 large eggs
2 tablespoons olive oil
** I added my own spices (Oregano, garlic, basil, red pepper flakes, and rosemary).
Begin by preheating your oven to 350°F.
In a large mixing bowl, whisk together the following: Almond Flour, coconut flour, baking powder, Italian seasonings or herbs, sea salt and pepper.
In a separate mixing bowl add eggs and olive oil.
Beat together until frothy and fully combined. When finished add the liquid ingredients to the dry ingredients and mix together until dough forms. Shape the dough into a ball. Now the original recipe says to place the ball onto parchment paper and place another sheet of parchment paper on top. Then roll the dough 1/4 ” thick. However, I couldn’t find my rolling pin, so I chose to place the parchment paper in a pie dish and place then dough in and shaped it to my desired thickness. This worked just as good I think.
Once you have the crust set you bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown. Remove the crust from the oven and top it with your choice of pizza sauce, cheese, and toppings. Return the pizza to the oven and bake for another 12-15 minutes so that the cheese melts and the edges brown.
Then viola! You’ve made pizza with a healthy almond-flour crust.\
Photo cred: All mine