This post is part of The Great Pizza Experiment
|Eggplant, roasted cherry tomatoes, goat cheese, and fresh basil. Leave off the goat cheese if you avoid dairy.|
Almond flour aka almond meal is a staple in flourless baking. It's very tasty and tends to make for baked goods that are crispy on the outside and moist on the inside, such as the low-carb ladyfinger cookies in my pumpkin tiramisu. I do try to avoid its use, however, as it is very calorie-dense and high in pro-inflammatory omega-6 fatty acids. But for the purposes of The Great Pizza Experiment, I wanted to give it a fair shake.
Thick or thin crust: I made it thin but you could easily make it thicker.
Taste: 8. Both the husband and I agreed that it tastes terrific. I added some garlic, herbs, and a little bit of extra-virgin olive oil which also boosted the flavor profile.
Texture: 6. I rolled it out quite thin because I like that style of snappy thin-crust pizza, but you could easily make it thicker. It crisped up nicely but it was a bit crumbly. I am confident that the addition of some grated parmesan cheese (1-2 ounces perhaps?) would greatly improve the texture as well as adding flavor.
"Realness": 7. It was definitely pizza-like, although I don't think anyone would mistake it for a wheat crust.
Ease of preparation: Easy to medium. The dough is a tad difficult to work with if you're a complete newb at baking.
- 1 cup almond meal/almond flour or 4 oz blanched almonds, finely ground
- 1 egg, beaten
- 1 tsp extra-virgin olive oil
- 1/8 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp Italian seasoning such as Penzeys
- Sauce, cheese, and toppings of your choice
- Preheat oven to 350 degrees
- Using a large fork, combine all ingredients in a large bowl
- Line a pizza pan with a piece of parchment paper. Scrape the dough onto the center of the parchment and form it into a ball using your hands. For a thick crust, spread out the dough using dampened hands. For a thin crust, spray another piece of parchment with olive oil. Place it on top of the ball of dough and use a rolling pin to roll it flat.
- Prick the crust all over with a fork and bake for 15-20 minutes or until golden brown.
- Top with sauce, cheese, and toppings, and bake for about 5-10 more minutes or until cheese is melted and bubbly.
Per 1/2 pizza, crust only
375 calories, 33g fat, 6 net carbs (12g carbs with 6g of that from fiber), 16g protein