Eating gluten-free doesn’t mean you have to forgo pizza. Now, I have to admit it doesn’t taste like the oily, floury, pizzas that you are used to, but this recipe is so awesome, you will thank me!
The first recipe I will give you is for a Crispy Thin Crust Pizza crust that I use from http://realsustenance.com
Best Ever Crispy & Flaky Gluten Free Thin Crust Pizza
- 3 packed cups of blanched almond flour (see substitution notes below)
- 7 Tbsp of Starch (Potato, Tapioca or Arrowroot)
- 2 Tsp. Baking Powder (I use double acting)
- 1/4 Tsp. Salt
- 2/3 Cup of Flax Meal (I used golden flax seeds to make my meal)
- 1 cup of warm water
- 1 Tbs of Oil or Melted Butter. (dairy or nondairy)
- Preheat oven to 375 degrees.
- In the bowl of a stand mixer mix together the Almond Flour, Starch, Baking Powder and Salt. In a smaller separate bowl combine the flax meal, warm water and oil. Whisk together until it thickens.
- Add the thickened flax mixture to the stand mixer bowl and mix until well combined (note: this can also be done by hand- just make sure to mix it really well!)
- Divide the dough in half and line two large cookie sheets with parchment paper.
- Place the first half of dough on the cookie sheet and roll it out really thin – add additional oil as needed to keep the dough from sticking. (You can also roll it out between two sheets of parchment paper) . The dough should end up no more than 1/16th inch thick. (I made a 12 inch by 16 inch rectangle sized pizza).
- Repeat with second crust in the other lined cookie tray.
- Place into oven and par- bake each crust 22-24 minutes until the edges are golden and the crust is cooked through. (If you want to bake them at the same time you can- you might just need to increase your baking time by a few minutes and I would alternate the trays and place them on the opposite racks halfway through the cooking time.)
- Remove from oven and top with ingredients of choice. Then bump the oven heat up to 400 degrees and bake an additional 15 minutes (give or take) until your cheese has melted and the edges are extra crispy and a dark golden color.
Feel free to par bake and then freeze these crust’s for future use. If doing so- allow the crust to cool completely before wrapping it up and freezing.
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Then for the toppings you can do whatever is exciting. Tonight we did pizza sauce from Trader Joes, black beans; from a BPA free can, grilled artichoke hearts that I bought at Whole Foods from Monterey Farms, uncured pepperoni, raw chedder cheese and mozzarella cheese and minced fresh garlic. So, so, so good!
Other toppings I’ve done are (bbq’ed shredded chicken, spinach and peaches), ( ground beef, broccoli & onions), and (sausage, spinach and apples).