Almond Flour Crust Pizza Recipe

If you’re trying to lose weight by eating low carb, then one of the hardest things to give up is pizza. Thankfully, the Internet is full of alternative recipes for pizza crusts that have very little carbohydrates and lots of fiber. Unfortunately, it’s often difficult to replicate the true flavor of authentic pizza dough, so in my years of testing out new recipes, I have hit upon one variation that seems to work best: The Almond Flour Pizza.



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Several incarnations of this recipe exist online, and after trial and error, I have discovered this to be the best tasting and the one with a consistency most similar to real pizza dough. To make this tasty pizza crust, you will need the following items:

2 c. finely ground almond flour (this can be bought pre-ground, r you can ground your own almonds)
1 tsp. of oregano, parsley, thyme, and garlic powder. You add additional seasoning if you wish.
½ tsp. salt
2 eggs
1 tbs. olive oil
½ tsp
¼ tsp. baking soda

Some variations of this crust call to add 1 cup of shredded cheese to the mix to give it a gooier and cheesier consistency, but it also adds a heaping pile of unnecessary calories. So, for the sake of this recipe, it will be left out. It’s also good to leave it out if you’re avoiding dairy.

Take all of the dry ingredients and mix them together in a bowl using a whisk. In a separate bowl, combine eggs and olive oil in a bowl until well mixed. Combine the two until well mixed, then form the dough into a ball.

On a piece of parchment paper, smooth the dough ball out until it resembles pizza crust. It’s not necessary, but for some added flavor, coat the top of the pizza with a light mix of olive oil, oregano, and garlic.

Once this is done, put it in an oven preheated to 375 and bake until golden (approximately 12-15 minutes). Once it’s baked, take it out and let it cool for a bit.

Once the pizza has cooled, add any of your necessary toppings – sauce, cheese, pepperoni, etc. and place back into the over until the cheese is melted. Once it’s done, take it out, let it cool, then enjoy!

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Posted on April 26, 2012 at 9:00 AM