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Home ยป Bread & Muffins

Deep Dish Pizza {almond & coconut flour}

Aug 3, 2020 · 8 Comments


This deep dish pizza recipe uses both almond and coconut flour to build a sturdy crust with a crunch around the edges. It reminds me of a cornmeal pizza crust that I've had on a few occasions at an artisan pizza restaurant, way back (over 20 years) when I lived in the Boston area.

I offer some great pizza crust recipes, including this focaccia crust, as well as 2 great flatbread crusts in my Healthy Coconut Flour cookbook: One that uses both almond and coconut flour, and another that uses just coconut flour.

This recipe came by request: My older son is following SCD religiously and is craving a solid deep dish pizza he can make in his cast iron pan. If you don't have a cast iron pan, a deep baking dish or pie dish will work as well.

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Deep Dish Pizza {almond & coconut flour}

This bakes really well in a 10-inch cast iron skillet but you can use a baking dish or pie dish as well.
Servings: 8 slices
Calories: 213kcal

Equipment

  • Cast iron skillet or pie dish

Ingredients

  • 1.5 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1 cup shredded Parmesan or other cheese
  • โ…› teaspoon salt
  • 2 large eggs
  • 1 tablespoon olive oil for the dough, plus more for the skillet
US Customary - Metric

Instructions

  • Preheat your oven to 350ยฐF (175ยฐ C, or gas mark 4).
  • Cover a cast iron skillet with about 1 tablespoon of olive oil, generously so that it is well-oiled on the inside.
  • In a bowl, combine the almond flour, coconut flour, cheese, and salt, and blend with a fork.
  • Add the eggs and oil to the bowl and mix with a fork or spoon until well-blended. You can start to roll the dough with your hands once it's blended.
  • Using your hands, spread the dough evenly across the skillet and press it up the sides about halfway up.
  • Bake the crust in the skillet for 12 minutes, or until the top edges turn a bit golden.
  • Remove the skillet from the oven and add tomato sauce, cheese, and any other pizza toppings you like.
  • Bake the toppings for another 10 minutes or so.

Nutrition

Calories: 213kcal | Carbohydrates: 6g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 249mg | Potassium: 33mg | Fiber: 3g | Sugar: 1g | Vitamin A: 176IU | Calcium: 190mg | Iron: 1mg
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    Recipe Rating




  1. Misty Norton says

    August 14, 2021 at 12:35 pm

    My cast iron is a 12 inch, do I need to change the amount of ingredients for this size?

    Reply
    • Erica says

      August 14, 2021 at 1:27 pm

      Totally up to you, really. You can stay with the 8-slice recipe and just have a thinner crust, or adjust the ingredients to a 12-slice recipe. Deep dish usually has a thick crust so if that's what you're after, I'd increase all the ingredients. You can make it a taller crust if you use more ingredients.

      Reply
  2. Alice says

    August 03, 2020 at 8:45 pm

    I am dairy free as well. Can I just leave the cheese out, do you think?

    Reply
    • Erica says

      August 03, 2020 at 9:43 pm

      I don't know if it will work but you can try. I'm also interested in a recipe that does not rely on cheese.

      Reply
    • Pietro says

      January 22, 2024 at 2:05 pm

      I think pizza is all about the tomato sauce and the cheese. If you can't have cheese then you will be missing 50% of the flavor. Don't eat pizza if you can't eat cheese.

      Reply
      • Erica says

        January 22, 2024 at 4:02 pm

        There are so many ways to eat pizza, but if you're a cheese lover then I understand.

        Reply
  3. Lin Davis says

    August 03, 2020 at 11:27 am

    Do you think this recipe would work using egg replacer & vegan cheese?

    Reply
    • Erica says

      August 03, 2020 at 12:01 pm

      Yes, I think so. Normally I would say no but I think the cheese will help hold it together.

      Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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