Almond Flour Pizza Crust Recipes
ALMOND FLOUR PIZZA CRUST
Making gluten-free pizza at home has never been easier. With this recipe we blend together our signature almond and coconuts flours for a thin, crisp crust that will hold up to all of your favorite toppings. Plus, the crust is also yeast-free, and comes together in less than 40 minutes.
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F. Get out a large rimmed baking sheet.
- Whisk together the dry ingredients in a large mixing bowl; set them aside.
- In a separate bowl, beat together the eggs and oil until frothy.
- Pour the wet ingredients into the dry ingredients and mix together to form a dough.
- Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4-inch thick. Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet.
- Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
- Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.
- If you like browned cheese, broil the pizza for 1 to 2 minutes after baking.
- Remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. Slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 7.9 g, Cholesterol 69.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 176 mg, Sugar 0.2 g
ALMOND FLOUR PIZZA CRUST RECIPE
Quick and easy Almond Flour Pizza Crust recipe that is low carb and gluten-free. Top with your favorite pizza toppings.
Provided by Lisa Huff
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F and place one oven rack towards bottom of oven. Grease a 10-inch cast iron pan with shortening or oil.
- In a large mixing bowl, mix together the almond flour, Italian seasoning garlic powder, and salt. Stir in the melted butter and eggs until combined.
- Press dough into an even layer on the bottom of the cast iron pan.
- Bake the crust at 400 degrees F for about 10-14 minutes or until golden brown around the edges.
- Remove crust from oven and top with your favorite pizza toppings such as tomato sauce and cheese. Return to oven for a few minutes or until cheese has melted.
Nutrition Facts : Calories 268 kcal, Carbohydrate 8 g, Protein 9 g, Fat 24 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 62 mg, Sodium 164 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
LOW CARB PIZZA CRUST WITH ALMOND FLOUR
Provided by Atkins
Time 32m
Yield 8
Number Of Ingredients 11
Steps:
- This low carb pizza crust recipe is suitable for all phases except for the first two weeks of Induction due to the nuts.Preheat oven to 375°F.Whisk together the wet ingredients (egg, water, vinegar, and oil) in a small bowl. Set aside.Add all the dry ingredients (almond flour through red pepper) to a medium bowl. Mix until ingredients are evenly distributed and any lumps in the flour or cheese are broken up. Add the wet ingredients and stir to form a thick dough. Prepare a pizza pan or sheet pan with greased parchment paper. Using wet fingers, press the dough into a roughly 12-inch diameter, ¼-inch thick round on the parchment paper.Prebake the low carb pizza crust without any toppings for 20 minutes, until lightly golden and crisp around the edges. Allow to cool for about 5 minutes before layering desired toppings. Place back in the oven for a few minutes to warm the toppings and melt the cheese. Makes 8 slices.Ingredient notes: For best results, use blanched, fine ground almond flour and a large or extra-large egg. The dried spices are optional but add great flavor to the dough. Consider adding up to 1/2 tsp garlic powder as well.Variations: To make a crispy, more cracker like crust, prebake for another 5-10 minutes and allow to cool for about 20 minutes before topping. For breadsticks, form 8, 1-inch thick breadstick shaped mounds and cook for 25-30 minutes.
Nutrition Facts : Calories 173 calories, Fat 14.6 g, Fiber 2.6 g, Protein 7.7 g, ServingSize 1 Serving
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- 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, as I do in the video below.
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- Preheat oven to 425°F/220°C. Line a baking sheet with parchment paper and lightly oil the parchment paper.
- In a microwave-safe bowl, combine mozzarella cheese and cream cheese pieces. Microwave for about 30-45 seconds, stir and microwave for about another 30 seconds or until everything is incorporated.
- Stir in the remaining ingredients (beaten eggs, almond or coconut flour, garlic powder, onion powder, salt, and pepper) and stir until well combined. If needed, oil your hands lighlty and slightly knead the mixture until a dough forms. If it’s too hard, microwave for a few seconds to make it softer.
- Lay the dough on the prepared parchment paper and flatten it out with a rolling pin or your hands. Roll the dough to about 1/4-inch (6mm) thick. Use a fork to poke holes throughout the dough.
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4/5 (3)Category Main CourseCuisine AmericanTotal Time 1 hr 45 mins
- Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
- In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.
- Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes (mine took 60), until it has doubled in size and is full of air bubbles.
- Preheat the oven to 500 degrees F and line a large baking sheet with parchment paper. Lightly oil the parchment paper.
FOCACCIA PIZZA CRUST {ALMOND FLOUR} | COMFY BELLY
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- Add the wet ingredients to the blended dry ingredients and blend well into 2 or 4 dough balls - depending on how big you want your pizza pies.
- On a non-stick baking sheet or parchment paper, use your hands to flatten out a ball of dough into a circular pie. I make individual pies, but one big one will work as well.
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4.4/5 (12)Total Time 1 hrCategory Main CourseCalories 196 per serving
- Preheat the oven to 400 degrees. In a large mixing bowl, microwave the cream cheese and mozzarella cheese for 60 second. Remove from microwave and stir. Return to microwave and cook another 30 seconds. Stir until well combined.
- Add the almond flour, salt, onion powder, garlic powder, and egg. Stir until almond flour is well incorporated into cheese. If mixture becomes too sticky, microwave another 10-15 seconds to warm up.
- Place the parchment paper on a large cookie sheet. Place the pizza dough on parchment paper and roll out thin. Poke holes in the crust with tines of fork. Bake for 10 minutes.
- Remove pizza crust from oven and turn over so bottom of crust becomes the top. Bake another 10 minutes.
PALEO LOW CARB ALMOND FLOUR PIZZA CRUST RECIPE | …
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3.9/5 (246)Total Time 20 minsCategory Main CourseCalories 206 per serving
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Mix all the ingredients together until a dough forms (you can use a food processor or just mix well manually).
- Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4 in (.6 cm) thick.
- Remove the top piece of parchment paper. Transfer the crust on the parchment paper to a pizza pan. Poke a few times with a toothpick to prevent bubbling.
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Ratings 12Calories 182 per servingCategory Bread
- In large bowl, combine almond flour, parmesan cheese, psyllium baking powder, oregano, basil, and garlic powder.
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- Form dough into a ball and roll out between two sheets of parchment paper. Transfer to a pizza pan and remove the top paper.
ALMOND FLOUR KETO PIZZA CRUST - 3G NET CARBS- …
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4.7/5 Calories 229 per servingCategory Dinner
- In a large mixing bowl, combine all the dry ingredients. Make a well in the center and add beaten eggs and olive oil.
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4.5/5 (10)Calories 171 per servingEstimated Reading Time 2 mins
- Combine the dry ingredients: almond flour, parmesan cheese, and baking powder. Slowly incorporate the first bowl of ingredients into the dry ingredients.
- Grease two sheets of parchment. Use the parchment paper to help you roll the dough out because it can be a little sticky. Place the dough between two sheets of parchment paper and roll it out into a circular shape with a rolling pin. Take the top parchment paper off and lift the bottom parchment paper off onto a sheet pan.
- Bake at 375°F for 20-25 minutes until golden and crisp around the edges. Allow to cool about 20 minutes to form a crunchy crust. Top with toppings and place back in the oven or broiler for a few minutes to cook the toppings. Makes 8 slices.
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- Add all of the dry ingredients to mixing bowl and mix. Then add wet ingredients and fold with spatula to combine.
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4.8/5 (5)Calories 74 per servingEstimated Reading Time 8 mins
- Prepare the dough (baking powder version). Add the coconut flour, almond flour, psyllium, baking powder, and salt into a medium mixing bowl and stir to combine. Add the olive oil and water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time. If the dough is too sticky, add more psyllium, 1/2 tsp./2.5 g at a time. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a soft, elastic dough. Set aside for 10 minutes.Prepare the dough (yeast version). Add the yeast and water into a medium bowl. Stir and set aside until the yeast is completely dissolved, 1-2 minutes. Once activated, add the coconut flour, almond flour, psyllium, olive oil, and salt into the bowl with the yeast, and stir to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1
- Roll out the dough. Place the dough between two pieces of parchment paper (not wax paper!) and press the ball with the palm of your hand to flatten it out a little bit. Using a rolling pin, roll out the dough as thinly as you like. Don't press much on the roller pin to keep a decent dough thickness and keep some air in the dough. The thinner you roll out the dough, the crispier it will get.
- Shape the borders. Using your fingers, gently shape the pizza border. The border will slightly puff up in the oven, but not as much as a classic pizza crust.
- Bake the pizza crust. Slide the bottom piece of parchment paper with the pizza crust onto a pizza stone or a baking sheet. Bake the pizza crust at 425°F/220°C until dry to the touch and beginning to turn golden, about 15 minutes,
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3.9/5 (78)Total Time 39 minsServings 8Calories 250 per serving
- Preheat the oven to 350°F. Have a large rimmed baking sheet on hand., Whisk together the dry ingredients in a large mixing bowl; set aside., In a separate bowl, beat the eggs and oil together until frothy., Pour the wet ingredients into the dry and mix until evenly combined., Shape the dough into a ball and transfer it to a piece of oiled parchment.
- Brush the top with more olive oil and another sheet of parchment, then roll the dough to 1/4" thick.
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- Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown., Remove the pizza from the oven, and let sit for 2 to 3 minutes before slicing and serving warm., Store leftover pizza covered and refrigerated for up to 5 days.
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