It may not sound like it, but pizza and tart do go together sometimes. We’re having some pizza cravings here, so I whipped out my tart pan and gathered some Parmesan cheese and almond flour to pull together a Pizza Tart.
I’ve used a 1:1 ratio of Parmesan cheese and almond flour for other recipes, like the Parmesan crackers and croutons and Parmesan Thyme crackers. This ratio works well overall for a number of crusty and crunchy-type baked things using a hard cheese (like Parmesan) and flour. My next experiment with this ratio will probably be bread sticks.
I love this tart pan because it is non-stick, so I don’t have to oil or butter it and I don’t worry about the crust sticking. If you don’t want to use a non-stick pan, butter or oil the pan generously, or place some parchment paper below the crust.