Gluten Free Almond Flour Pizza Crust
Adapted from The Comfy Belly
(Free of gluten, soy, casein, yeast, and grains)
Makes 1 large 12″-14″ thick pizza crust -or- 2 medium sized gluten free thin crust pizzas.
2 cups almond flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon basil
3/4 cup mashed white beans, such as navy beans or cannellini beans
3 tablespoons olive oil
Preheat oven to 350 degrees. Line a 12″ round pizza pan with parchment paper.
In a large bowl mix all dry ingredients together.
Make a well in the center of the dry ingredients and add all the wet ingredients.
Mix the wet & dry ingredients together thoroughly. You will have a very wet dough.
If you’re making two pizzas split the dough in half.
Spread the dough in a circle on the parchment paper with a spatula. It may help to wet the spatula with water or spritz it with non-stick cooking spray to keep the dough from sticking.
Pre-bake the dough in the preheated 350 degree oven for 10-12 minutes until they are golden brown.
Add toppings and bake an additional 10-15 minutes until your toppings are cooked through or melted.
Cool pizza for about 5 minutes and then serve!
Ingredients: (Made three 10 inch pizzas!)
2 cups Garbonzo Bean Flour
2 cups water
2 tsp sea salt
extra-virgin olive oil
freshly-ground black pepper to taste
(optional) Pecorino Romano
(If a more cake like texture is desired, you can add 1 tsp baking powder and 1/2 tsp baking soda. I’ve had it both ways and I think I like the more traditional, basic version.)
Pre-heat oven to 400 degrees.
In a large bowl, mix the flour and slowly add the water with a wooden spoon making sure to mix well. Add the salt. The mixture should be smooth and look just like the perfect pancake batter.
The trick is to let the mixture sit for an hour or so. You could even let it sit overnight. I put it in the fridge for 1 hour before cooking.
I used a round oven safe frying pan (metal handle). You can use any oven safe pan with boarders. Pour some olive oil into pan for the bottom of the pan, or use cooking spray. Add the mixture, as if you are pouring crepe batter into a pan, about 1/2 inch thick. You can sprinkle some Pecorino Romano on top if desired or leave it without.
Bake at 400 degrees for 15-30 minutes.
The crust is done when it pulls away from the sides and it looks fully cooked.
Add fresh ground pepper to the top and or Pecorino and enjoy as is or add toppings.
I removed the crust from the pan with a spatula and put it on a cookie sheet, added tomato sauce, Pecorino Romano, fresh basil and tomato slices and baked for 12 more minutes.