This thin crust pizza is made with finely ground, blanched almond flour. But not much almond flour – and there’s more cheese and egg in this recipe than a traditional pizza crust.
I make them as individual pizzas, and once they are made I store them in the refrigerator (wrapped in wax paper and plastic – wax paper between each pizza to separate them easily). You can freeze them as well – just seal them to prevent freezer frost. They reheat easily at 325 degrees F for about 8 minutes. And here’s a tip: sometimes I make just the pie crust and freeze or refrigerate them for later use.
Comfy Belly
Thin Crust Pizza
Ingredients
1 1/2 cups of almond flour
1/4 cup of Parmesan cheese (or another hard cheese, grate finely)
1/4 teaspoon of sea salt
3 tablespoons of olive oil
2 eggs
1/2 teaspoon of oregano
1/2 teaspoon of garlic powder
1/2 teaspoon of basil (optional)
For the topping:
1 cup or so of tomato sauce (prepared ahead of time by simmering it with herbs)
6 slices of Havarti cheese (or another type of cheese)
Preparation
- Combine all the wet ingredients and blend well.
- Add the dry ingredients and blend well.
- Place parchment paper on two baking or cookie sheets. Place about two heaping spoonfuls of batter across six individual locations on the two cookie sheets (three pies on each sheet). Leave at least an inch of space between each pie crust so you can take it off easily. The pies do not spread while baking.
- Using a piece of plastic wrap gently placed on top of a spoonful of batter, flatten out the batter with your hand until the pie crust is thin and more or less evenly smoothed over. Gently pull the plastic off of the crust and repeat for each pie.
- Place the pie crusts in the oven for 11 to 13 minutes.
- Take the pie crusts out of the oven. You can let them cool and store them for later use in the refrigerator or freezer, or you can go to the next step.
- Place a large spoonful of tomato sauce on each pie crust, followed by a slice of cheese. And of course, feel free to change the toppings to suit your taste. Other great toppings include pesto, onions, pineapple, and so on.
- Bake the pies in the same oven at 350 degrees F for 11 to 13 minutes, or until they reach the desired look and taste.
- Enjoy!
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Thanks for sharing–i have not seen an almond flour pizza dough recipe anywhere on the web. My question for you is: do you need to put cheese in the crust? Will omitting it change the texture of the crust, or is it necessary for flavor? Also, have you ever tried to make a yeasty dough with almond flour? This is my favorite recipe and am wondering if I can directly sub almond flour for all-purpose: 101 Cookbooks Best Pizza Dough Ever
Hmmm here’s that pizza dough link: http://www.101cookbooks.com/archives/001199.html
Good questions. I’ll answer as best I can
I haven’t tried the crust without cheese since it helps bind the flour (along with the egg) and it adds flavor (salt), but I bet it would still work – you might need to add another egg and some more seasoning. Not sure though since I haven’t tried it.
For the yeast question: No, I haven’t tried yeast with almond flour – very interesting idea. I’m thinking you probably won’t have a reaction like the one you have with yeast and the gluten in wheat. With almonds, there’s no gluten to stretch and create that chewy, stretchy taste that wheat flour gives you. But if you try this, let me know what happens!
Just thinking about one more thing: if you omit the cheese, it may be more of an pancake – lighter, since it’s mostly egg and flour at that point. Could be good though. You’ve go me thinking I need to experiment more with this…
we can put baked boneless chicken pieces on it too.yum.
Does this pizza taste exactly like the conventional pizza made with all-purpose flour n yeast mixture dough?
Nida, this crust is not chewy like conventional pizza. And it’s a bit softer. You can make it crunchier by baking it a bit longer at a low temperature (about 275 degrees) for about 10 minutes longer, and it will brown more as well.
I made this the other night and we all loved it!!! Great recipe…thanks!
thanks Jeanne
– love your store!
thank you for sharing this i reall was craving pizza for 2MNTH and now i can make a pizza with my special flour on my healing diet. thanx!
Hey, have you tried the new Soy free Dairy free Daiya cheese? Usualy found at Whole Food.
It’s even better than “follow your heart” Soy cheese. or even the rare find “Cheezly” from the UK but found online and in some places in America.
Oh, and if you want a parmazan taste, try Summer Savory herbs and Rosemary together.
I kid you not!
I made half this recipe the other night for dinner and it made 2 small individual pizzas. The crust came together in minutes, and in less time than it would have taken to cook a store-bought frozen pizza, this was ready. It was really good, very satisfying and tasted like real pizza
I was wondering if I cud make it with 1 1/2 cup of almond flour combined with ground flaxseeds?
Omer – I don’t see why not. Go for it!
I did the exact recipe a couple of times before and I liked it (obviously since I made it again)
This time I substituted 1/2 of almond flour with ground flaxseeds and I added 1/4 teaspoon of sugar substitute (xylitol) and it turned out great!!.. I could just eat it without the topping or use it as a good bread substitute but still haven’t tried it with toppings I bet it will be awesome..
This came out so delicious! I made mine a little thicker and used it as a flatbread instead of pizza- worked great with melted havarti on top but also was amazing with spread hummus and sun dried tomatoes or just melted garlic&herb butter with cracked pepper and sea salt. Next round I’m going to try making a spicy version with cayenne and fine diced jalapenos worked into the dough. After that a middle eastern version with kebab spices, turmeric, and cumin. Endless possibilities!
I also used the same base of almond flour and eggs to make macaroons with fine brown sugar, coconut flakes, sea salt, and semisweet chocolate chips- yumm!
Thanks so much for posting your recipes.
Yum – great ideas!
I made this tonight and it was SO good! I’ve been low-carb for a couple of months so it’s nice to have pizza occasionally. I’ve also wanted something other than veggies to dip in my hummus. Anyway, I posted a pic of my pizza and your recipe (giving you credit of course!) on my blog: http://thefrickinchicken.blogspot.com/2010/12/almond-flour-crust-pizza.html
Thanks for the terrific recipe!
Thanks and thanks