If you’re craving a better almond flour pizza crust, or focaccia or flat bread that has some crunch and chew to it, you’ll like this. It’s a bit different than the thin pizza crust recipe.
My first recipe for pizza using almond flour resulted in thin crust pizza, which isn’t widely received in my house. I like it, but I’m alone on this one. Then there is the deep dish pizza recipe, which is great, but can be very gooey and can get soggy. There are techniques to prevent the crust from getting soggy – it just takes extra time and effort. It’s almost like a pizza casserole.
The good news about this cheese bread pizza crust is that the bottom gets crunchy too! So it’s an all-around crunchy win, and was received much more favorably here than the other pizza crust recipes that use almond flour.
You can serve these hot with toppings, and save them in the fridge for a few days. I haven’t tried freezing them yet, but they’re easy to reheat out of the refrigerator. My favorite topping is pesto, tomato sauce, goat cheese, and a bit of shredded cheese to top it off.
Cheese Bread Pizza Crust
- 2 cups of almond flour
- 2 eggs
- 1 cup of shredded cheese (cheddar, Parmesan, or a mix of soft and hard cheese)
- 1/4 teaspoon of basil, oregano, and garlic powder (one or more are optional)
- 1/8 teaspoon of sea salt
- 1 tablespoon of olive oil
- Preheat your oven to 350 degrees F.
- Blend all the dry ingredients.
- 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 stick-free 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.
- Bake the pie crusts for about 15 minutes, or until they’re as dark and firm as you want. The longer they stay in the oven, the crunchier the outer crust will be, on top and bottom.
- When done, either add toppings and bake for another 5 to 10 minutes, or serve as flat bread and dip into flavored oils and creamy dips. They also go great with salads.