Gluten-Free Pizza Crust
This is a delicious and easy way to enjoy your favorite pizza toppings. Made with almond flour, garbanzo bean flour, and mozzarella cheese, this crust is grain-free and packed with protein and fiber.
This is a delicious and easy way to enjoy your favorite pizza toppings. Made with almond flour, garbanzo bean flour, and mozzarella cheese, this crust is grain-free and packed with protein and fiber.
- Carbohydrate 57.2007412840704 g
- Cholesterol 589.968000184056 mg
- Fat 161.004133877127 g
- Fiber 20.4111372962335 g
- Protein 130.114415095331 g
- Saturated Fat 46.2081956615927 g
- Serving Size 1 1 Serving (745g)
- Sodium 3125.71425178582 mg
- Sugar 36.7896039878369 g
- Trans Fat 9.28202325624896 g
- Calories 2146 calories
Step-by-step
- Preheat overn to 350 F
- In a food processor, pulse the mozzarella until it becomes granular in size.
- In a large bowl, combine all the dry ingredients, then stir in the wet ingredients and mix thoroughly.
- Spread a large sheet of parchment paper over a pizza pan/baking sheet.
- Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14" round.
- Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge.
- Bake for 20 minutes.
Ingredient lists reveal proportions, but they rarely disclose how moisture management dictates structural integrity during shaping. Utilizing alternative flours requires understanding that ground almonds and ground flaxseed absorb hydration differently than standard wheat endosperm, demanding precise handling to prevent crumbling. Transforming yesterday's extra slices into today's lunch hinges entirely on how moisture redistributes during refrigeration, which can either soften the base or preserve its snap.
- Pulse the 1.5 cups of shredded mozzarella in a food processor until it reaches a granular consistency before mixing, because uniform cheese distribution prevents soft pockets from forming in the baked dough.
- Roll the dough between two sheets of parchment paper to a 14-inch diameter using a rolling pin, preventing the high-fat almond and olive oil mixture from sticking to your countertop or tearing under direct pressure.
- Bake the crust at 350 degrees Fahrenheit for exactly 20 minutes on a baking sheet to ensure the interior moisture evaporates without burning the exterior fats.
- Store leftover baked crust tightly wrapped in foil in the refrigerator for up to three days, reviving its crispness by placing it directly on a 400-degree oven rack for five minutes before reheating toppings.
- Substitute up to two tablespoons of the extra virgin olive oil with melted unsalted butter if a richer dairy profile is desired, keeping the total fat ratio balanced to prevent excess spreading on the pan.
Proper storage prevents waste while maximizing the utility of specialty flours that require financial investment. Reheating chilled slices on a preheated cast iron skillet for three to four minutes restores bottom crispness far better than a microwave ever could.
