ALMOND FLOUR PIZZA CRUST

Ingredients

• 2 1/2 cups fine blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 tablespoon dry active yeast (optional but I recommend it. It won’t raise the dough but adds flavor)
• 2 large eggs, beaten
• 1/4 cup extra vergin olive oil

Directions

1. Preheat oven to 400 degrees
2. In a large bowl, combine all of the dry ingredients and mix well
3. Make a well in the center and add the eggs and olive oil (I mix the beaten eggs and olive oil together then pour them into the well)
4. Combine with a spatula at first, then use your hands to form a ball
5. Place the ball of dough between 2 pieces of parchement paper and rough press the ball into a thick disc
6. Using a rolling pin, for a 12 inch pizza (10 inch for a thicker crust)
7. Peel off the top parchment paper, smooth sides, and slide the pizza, along with the bottom parchemnt paper, onto the pizza pan
8. Bake10-12 minutes (longer for a thicker crust)
9. Remove from oven, spread a thin layer of tomato passata add cheese and toppings.(you may want to part cook or roast any vegetable topping to release their water to avoid a mushy crust)
10. Return pizza to oven and bake on center rack until cheese has melted.

For my pizza, I added 7 ounces of So Delicious Mozzarella cheese, 2 cups of sausage and 1 cup of onions (that were cooked together while the pizza crust was baking, drained and placed between paper towels to remove excess grease), 1/2 cup of chopped black olives(that were drained and placed between paper towels to remove excess water) and 1/2 cup of pizza sauce.

I placed the pizza back in the oven for 5 minutes and turned on the broiler for 3 minutes to melt the cheese.

This pizza was my second attempt and it really was delicious. The first time I did not put in the yeast and I’m glad that I did this time. It gave the crust a bread like taste. The total Net Carb count per slice was 7.68 grams. If you were to use real mozzarella cheese the Net Carb count per slice would be 4 grams. As you know, my husband is lactose intolerant and that is why I opted for the plant based cheese. The first time I made this crust I used the plant based cheese on one side of the pie and real mozzarella on the other. Both ways taste great.

I want to thank the website, Sweet as Honey for this delicious pizza crust recipe. I’ll be sure to visit this site again.

Please let me know how your pizza crust turned out…enjoy!