Almond Crust Recipe
You might be wondering about that almond crust recipe you’ve heard whispers of. It’s a game changer in the kitchen, especially for anyone looking to ditch gluten while still enjoying a hearty pizza night. This crust is easy to make, gluten-free, and almost guilt-free. So whether you're on a health kick or just looking for something new to make, this recipe has your back!
Equipment
- Mixing bowl
- Rolling Pin
- baking tray
- Parchment paper
Ingredients
- Here’s what you'll need for this delicious almond crust:
- Dry Ingredients:
- - 2 ½ cups almond flour
- - ½ teaspoon baking soda
- - ½ teaspoon sea salt
- - ½ teaspoon garlic powder
- - ¼ teaspoon onion powder
- - 1 tablespoon nutritional yeast for an extra boost of flavor
- - ½ tablespoon dry active yeast optional; adds a bread-like flavor
- Liquid Ingredients:
- - 2 large eggs beaten (or 1 flax egg for a vegan option)
- - ¼ cup extra virgin olive oil
- - 2 tablespoons water to help with moisture
Instructions
Step 1: Preheat the Oven
- Start by preheating your oven to 400°F (200°C). This ensures that your crust gets crispy and golden as soon as it hits the heat.
Step 2: Combine the Dry Ingredients
- In a large mixing bowl, combine the almond flour, baking soda, sea salt, garlic powder, onion powder, and nutritional yeast. Mix everything together well—this distributes the flavors and ensures an even crust.
Step 3: Make a Well and Add Wet Ingredients
- Create a well in the center of your dry mixture. Pour in the beaten eggs and the olive oil. If you’re using the flax egg, simply pour in that mixture at this stage.
Step 4: Mix Until Combined
- Start combining the ingredients using a spatula. Once it’s somewhat mixed, dive in with your hands! This is where you’ll form a dough ball. If it feels too dry, add a splash of water until you get the right consistency.
Step 5: Shape the Dough
- Place your dough ball between two sheets of parchment paper. Using your hands, press it down gently to form a thick disk. Then, grab your rolling pin and roll it out until you reach about a 12-inch diameter for a thinner crust or a 10-inch diameter for something a bit thicker.
Step 6: Prepare for Baking
- Gently peel off the top piece of parchment paper and smooth out the edges of your crust with your hands. Next, slide the parchment paper with the rolled dough onto a baking tray.
Step 7: Prebake the Crust
- Pop the crust into the preheated oven and let it bake for 10-12 minutes. Keep an eye on it as it should turn golden and crispy. Remember that thicker dough requires slightly more time.
Step 8: Add Toppings
- Once the crust is out of the oven, spread a thin layer of your favorite pizza sauce, whether it’s a keto-friendly option or a homemade tomato passata. Don't overload it with veggies that release water, like mushrooms or zucchini, unless you want to pre-roast them to avoid a soggy pizza.
Step 9: Final Baking
- Return the pizza to the oven, baking it on the center rack until your cheese is bubbly and melted—about 10 minutes should do. If you want that golden-brown crust on top, switch to broiling for the last 2-3 minutes, but be careful to cover the edges with foil to avoid burning.
Step 10: Serve
- Slice it into 8 pieces and serve immediately. If you have leftovers (which, let’s be honest, is rare!), freeze them individually in silicone bags or airtight containers.
Notes
- Don’t skip the nutritional yeast: It adds a cheesy flavor without any cheese.
- Let it rest: If time allows, let your dough sit for a few minutes after mixing to help with texture.
- Keep the crust thin: A thinner crust will bake faster and be crispier.
- Experiment with herbs: Adding dried herbs like oregano or basil can elevate the flavor.
- Use parchment paper: This saves you from a mess and helps with even baking.
Nutrition
Calories: 150kcalProtein: 7gPotassium: 15mgFiber: 3gSugar: 1g
Tried this recipe?Let us know how it was!