Almond Flour Pizza Crust (gluten free)
What’s in it?
Blanched almond flour, arrowroot starch, ground flax seeds, baking powder, garlic powder, dry oregano, salt, water, olive oil
Want the recipe?
Why do I like it?
This is the best recipe I have tried for a gluten free, plant based pizza crust. Not only does it taste good, it is sturdy enough to hold up with toppings piled on and stays crisp!
I have tried other alternative crust recipes like quinoa, but the texture never satisfied my high standards for taste and texture.
Additionally, the author gives directions to make and freeze the crusts. I have made them in the morning and kept them at room temperature then added toppings and reheated at dinner time.
My teenage son, who is needs to avoid gluten and dairy was so pleased with this pizza he asked me to teach him how to make it so he can create pizza himself. He has tried several pre-made or frozen plant based pizzas and tells me they don’t come close to this recipe! He even eats the leftovers for breakfast the next day.
Any recipe notes or tweaks?
I followed the recipe exactly without making any substitutions. A few notes - I used blanched almond flour as opposed to almond meal which has the almond skins. I think it would work fine with either if you can’t find or don’t have blanched almond flour on hand.
Regarding the ground flax, I keep a bag of whole flax seeds in my freezer then grind them with a coffee grinder and store that in the freezer as well. Some recipes that I make call for whole flax seeds and some call for ground so this way I always have both without having to purchase 2 bags of flax.
Topping ideas:
For the pizza photo above, I used plant based cheese sauce (homemade), tempeh sausage, roasted red peppers, chopped fresh spinach, sliced olives, and fire roasted tomatoes.