Almond Flour Pizza Crust
I love a cauliflower crust, but I do not want to spend my whole day squeezing out the liquid. After much trial and error, I made this easy almond flour crust that’s crispy, holds up to toppings, and tastes great!
Ingredients.
1/3 + 1/2 Cup Almond Flour
1/2 Tsp Baking Powder
1/2 Tsp Sugar
Italian Seasoning, Garlic Powder, Salt and Pepper
1 Tbs Miyoko’s Vegan Butter
2 Tbs Olive Oil, Separated into 1 Tbs and 1 Tbs
1 Large Egg
1/4 Cup Daiya Vegan Mozz, Optional (I’m sure real low moisture shredded mozzarella would also work here)
This one is topped with Fresh Garlic, Red Pepper Flakes, Marinara, and Vegan Mozz
Method.
Step 1.
Preheat oven to 425.
Step 2.
In a large bowl, combine your almond flour, baking powder, sugar and spices. Stir so it is well combined, breaking up any lumps in the almond flour.
Step 3.
In a microwave safe bowl add 1 tbs of butter, and microwave for 15 seconds until melted. Add in 1 large egg and whisk. Add in 1 Tbs of olive oil and whisk to combine.
Step 4.
Drop your wet ingredients into your dry ingredients and stir until it forms a dough - this should only take a minute.
Step 5.
Optional, but I add about 1/4 cup of vegan mozz here for flavor and stir once more so it’s incorporated throughout the dough.
Step 6.
Take your remaining 1 tbs of olive oil, pouring some onto your hands and the rest over your dough. Now the dough wont stick to your hands or the pan! Form the dough into a ball with your hands, then press onto a baking sheet lined with parchment paper, and press flat into a round pizza dough, about 10 inches. If any spots break from pressing it out to thin, just patch them right up, the dough will adhere.
Step 7.
Bake for 10 minutes until the edges of your crust are browning and crispy! Now you can top with your favorite toppings and sauces and bake for 5 more minutes until your toppings are warmed. Enjoy!