Wednesday, February 16, 2011

Almond flour pizza

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.

ALMOND FLOUR PIZZA (adapted from a recipe at Son of Grok)
Serves 2

  • 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
  1. Preheat oven to 350 degrees
  2. Using a large fork, combine all ingredients in a large bowl
  3. 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.
  4. Prick the crust all over with a fork and bake for 15-20 minutes or until golden brown.
  5. 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


Jennifer said...

this was awesome thank you so much for posting this

this was way better than any frozen high carb pizza

Erica said...

@Jennifer, glad it worked out for you!

Tara said...

I am trying this tonight. Adding some parmesan and ground flax seed. I can't believe how much I miss pizza...and I have never really liked pizza before!

Shannon said...

Very good pizza crust. We will definitely be making this again!

Hilary said...

Thanks for the crust recipe! I liked this better than some of the other Paleo pizza crusts. We topped it with sauce, ham, bacon, sausage, green peppers, mushrooms and pepperoni.

Anonymous said...

I like the recipe but had trouble spreading out the crust, as it was very sticky - stuck to my hands, to the fork, et al; is this typical?

Erica said...

@Anon: It is very sticky. Please see step 3 in the recipe for a description of how to spread it out. If you used your hands be sure that they are dampened.

MomBug Designer said...

I absolutely love this recipe. It's quick, easy, and always tastes amazing. It's the only "paleo" pizza recipe I use. I have to quadruple it to feed the whole family but it's so easy, that it's no big deal!! The best part?! It's easier to make than traditional flour pizza crust. Plus healthier. Thank you for publishing!!

Anonymous said...

Would any of your experimental pizza crusts lend themselves to working in an outdoor brick oven? I am looking for a recipe to match the "realness" of pizza crust when cooked in such an oven. Thanks!

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