I found this crust recipe here, and found it to be very versatile. This is great three ways: pat it out thick for breadsticks brushed with garlic butter, roll it out for pizza crust, or roll it out thin for flatbread. It’s cheesy, herby, and delicious. This is as close as you can get to traditional pizza, and it may just save you from that gigantic gluten-bomb cheat. If you’re dairy free, try Elana Amsterdam’s crust: 1 1/2 cups almond flour, 1/4 tsp. salt, 1/4 tsp. baking soda, 1 Tbsp. oil, 1 egg.
Because this was a social occasion, I neglected to take as many photos as I should’ve. This is the only one I got of this particular pizza. Sorry! But I promise, the finished product looked and tasted every bit like a real pizza pie.
Classico Almond Flour Crust Pizza
1 tsp. each garlic powder, oregano, and thyme
1/2 tsp. salt
1 Tbsp. olive oil
1 cup shredded Italian-blend cheese, or mix of mozzarella and Parmesan
1) Preheat oven to 350°F. In large bowl, whisk together flour, herbs, and salt. In small bowl, whisk together eggs and olive oil. Add egg mixture to dry ingredients, stir to combine. Stir in cheese and collect dough together into a ball.
2) Place a piece of parchment paper on counter and put dough in center. Place another sheet of parchment paper over and roll dough out to desired thickness. Remove top sheet of paper and move parchment paper with dough onto a pan.
3) Bake crust for 15 minutes, or until lightly golden. Remove from oven, add toppings of choice, and put back in oven until cheese is melted and golden brown in spots, about 10 minutes.
Our toppings: classic red sauce, pepperoni, salami, kalamata olives, mushrooms, Italian-blend cheese, and small balls of fresh mozzarella. As I mentioned in the pizza party post (here), because this cooks quickly, slice and dice everything into very small and thin pieces.