GLUTEN FREE ALMOND-CRUST PIZZA

Ahhh, pizza. So yummy and delicious! This was my favorite food growing up and the best pizza I ever ate was from Pizza Hut. I shutter to think about this now since I’ve learned how to care for myself so much more since then. As a kid, I just got used to not feeling good after eating pizza but thought that’s just how life was. I had no idea that this particular food, with it’s grain-based processed flour loaded with gluten and laced with chemical residues was actually contributing to not only short term discomfort and low energy for me, but also long term negative effects that eventually encouraged my body to develop an autoimmune condition. Hmmm, pizza (in the usual way commonly available here in the US) wasn’t sounding so appealing anymore as I learned more…but I LOVE pizza!

 

Fast forward several years after developing IBS (Irritable Bowel Syndrome), diabetes (Type 2), Lyme disease and a host of other complex, chronic health issues and I was ready to take a look at how to up-level this old favorite into a food that also left me feeling great afterwards in addition to being delicious. 

 

Since then I have tried MANY alternative pizza recipes and enjoy several of them. So good!!! This recipe empowers you to make pizza at home with ingredients I consider to be pantry staples in addition to the fresh ingredients you want for your chosen toppings. 

 

This recipe is for you if you answer “Yes!” to any of the following:

• Did you recently discover that you have a gluten or dairy sensitivity or allergy? 
• Are you intimidated by the idea of finding a good recipe (without all the effort!) to replace your old favorite pizza recipe?
• Do you want to lose weight and/or feel better AND still enjoy pizza?
• Are you looking for some comfort food that is filling and supports your health?
• Do you want to take better care of yourself, have more energy and boost your immune system while indulging in a yummy meal?
• Are you ready to try something different?

Then this is for YOU!

This healthy (and tasty!) pizza recipe will help you get your pizza cravings met and support you in feeling better after you eat (the next day(s) and years too!). Ok, you may be wondering...

 

Is it really necessary to make my own?
I’ve noticed a few gluten free and even grain free premade crust options from some grocery stores. While these may be a welcome upgrade for you if you know you won’t make your own crust, I find most (all?) of them to be subpar in terms of ingredients. Either the ingredients aren't organic or there are some additives that just aren't needed for an enjoyable pizza experience.
I promise, this crust recipe is simple (once you have the almond flour) and there's no kneeding, tossing, stretching, or rolling of the dough required. I'm telling you, it really is super easy!

 

 

Note:

• I often make a double batch (and 3 – 4 time’s the amountt of this recipe when I'm making it for others) for left overs. It really is that good!
• It is best to really take a little bit of time to spread the dough out as flat as you want it for your finished crust, since how you put it into the oven is esentially the size it will be when you take it out. So unless you like a thick crust (more bread like since there's no gluten), it's important to take a moment to smooth it out down to the finished thickness you desire.  

INGREDIENTS FOR CRUST:

1/2 cup almond flour

1/4 tsp salt

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried thyme

1 tsp olive oil

1 large egg

Optional: 1 Tbsp grated Parmesan cheese (for dough)

Tomato Paste

Pizza toppings of your choice (e.g. cheese, mushrooms, olives, hamburger, onion, sausage, sun-dried tomatoes)

Parmesan cheese, grated (for topping) and/or whatever other cheeses you prefer

1. Heat the oven to 325º. Line a cookie sheet with parchment paper and grease with olive oil.

2. Combine the almond flour, cheese, salt, basil, oregano, thyme, olive oil, and egg in a mixing bowl. The dough will be the consistency of cookie batter.

3. Spread the dough to about 1/4” thick on the parchment paper.

4. Top with tomato paste.

5. Spread on your pizza toppings and sprinkle generously with Parmesan cheese (pre-cook meat, mushroom, and onions to prevent sogginess on crust).

6. Bake for 18 to 20 minutes.

9 oz. ground (raw) almonds (I use a coffee grinder, a food processor is preferable) I added 1.5 cups + 2 Tbsps Almond Flour
3 eggs
2 TB olive oil
1 TB rice milk
½ tea. Baking soda
1 tea apple cider vinegar

Preheat oven to 350.
Beat eggs with olive oil, cider vinegar and rice milk. 
Add in almond meal and baking soda.

 

Line a baking sheet or pan with parchment paper (this is essential, or the dough will stick!). 

Bake for 15 minutes.

While baking, prepare any or all of the toppings below:

Carmelized Onions
Halve the onion and slice each half in thin slivers. Cook on med-high on the stove with just enough olive oil to prevent sticking. Add in about 1 tsp. of honey. Remove once cooked to your liking. 

Carmelized Chicken
Cut one raw chicken breast into small bite sized pieces, cook in the same skillet after the onions have been removed. Stir fry with only enough olive oil to prevent sticking. Remove and season with salt and 1 tsp. honey.

Carmelized Walnuts
Cook whole walnuts in the same skillet on low for a few minutes until toasted. Add in 1 tsp. honey.

Sweetened Pizza Sauce
Take one can of gluten-free tomato sauce, add in about ¼ tea. Oregano, Thyme, Brown Sugar, Ground Black Pepper and Salt.  Mix.

For this pizza, once the crust is ready, we slice our piece, add our toppings then eat. You can place it in the oven for under 5 minutes on Broil to melt any cheese or toppings, but with the nuts, chicken and onions you will want to watch that they do not char or dry out.

Comments

[Microwave Ovens]

I just love your recipe of making gluten free almond crushed pizza. I am definitely going to try it.