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.
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
- 1/8 teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil for the dough, plus more for the skillet
Instructions
- Preheat your oven to 350°F (175° 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
I am dairy free as well. Can I just leave the cheese out, do you think?
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.
Do you think this recipe would work using egg replacer & vegan cheese?
Yes, I think so. Normally I would say no but I think the cheese will help hold it together.