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Everyone has been enjoying the flavor and added protein my new Gluten Free Almond Flour Blend so much, I thought I’d make a pizza using it. I’m so glad that I did because this is the most flavorful pizza crust I’ve ever had. On top of the almond flour, I add seasonings as well. It’s just a perfect balance with a wonderful texture. I prefer homemade pizza mixes over packages containing things like cellulose or modified starches. Enjoy!
Watch the Video to see the texture!
Links You May Need:
Gluten Free Almond Flour Blend Recipe
Seasoned Gluten Free Pizza Crust Using Almond Flour Blend
Ingredients
- 2-1/2 cups Gluten Free Almond Flour Blend Recipe 258 g or 9.1 oz
- 1-1/2 teaspoons gluten free baking powder Rumford’s
- 2 teaspoons organic Turbinado sugar ground in coffee grinder (or sweetener of choice)
- 1-3/4 teaspoons guar gum or approx. 1-1/4 teaspoons xanthan gum
- 1-1/2 teaspoons instant dry yeast
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon + 1//8 teaspoon salt
- 1/4 teaspoon garlic powder
- 3/4 cup nonfat milk or milk of choice
- 1 large egg (or 1 tablespoons fat like butter and 2 tablespoons liquid from cannellini beans)
- 1 tablespoon olive oil plus more for basting dough
- 1/2 teaspoon apple cider vinegar
Instructions
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Whisk together the flour blend, baking powder, sugar, guar gum, yeast, Italian seasoning, salt, and garlic powder; set aside.
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In the bowl of your electric mixer, combine the milk, egg, oil, and vinegar. Add the dry ingredients and beat on medium speed for 1 minute or until thoroughly combined.
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Oil a clean bowl and transfer the dough to the bowl. Oil the dough ball and cover. Reefrigerate overnight.
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When you’re ready to bake your pizza, leave the dough out at room temperature for 1 hour including handling time.
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Preheat the oven to 500⁰F with a pizza stone on the center shelf. Preheat to 450⁰F if using a pizza pan or baking sheet.
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Cut a piece of parchment paper 12-inches round set on a nonskid surface like a silicone baking mat.
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After about 20 minutes of the dough is left out at room temperature, transfer the dough to the center of the parchment paper. Using hands dipped in water, distribute evenly to the edge of the parchment paper, preferably over something you can use to transfer the pizza to the hot stone. Alternatively, spread the dough out directly on an oiled baking sheet or pizza pan. I use a pizza peel but you can also use the back of a baking pan or the top side of a pizza pan. Baste entire top crust including edges with olive oil. Bake on a pizza stone for 5 minutes at 500 or in a pan for 10 minutes.
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Remove from the oven, remove the parchment paper, and top with your favorite gluten free sauce, cheese, and other toppings. (I used homemade Mozzarella, sautéed onion, and Applegate pepperoni.)
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Return to the oven and bake for 3 – 5 more minutes on the stone or 20 minutes or until cooked to your liking on a pan. If the crust is too hard, brush with melted butter or dairy free margarine.
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Allow to rest for 3 – 5 minutes, slice, and serve immediately.