Almond Pizza Crust for Valentines Day

Cookalong on Valentines Day with Frida and Ciana in Frisco, Dallas, Texas USA and me here in Sollentuna Sweden. On Valentines day we made pizza. The crust glutenfree, made with almond flour. Frida and Ciana made their pizza vegetarian with mushrooms and bellpeppers. I made three different toppings. One with white sauce from ricotta cheese and topped with spinnach, onions and brusselsprouts. Another with tomatoesauce, onions and chorizo sausage. The third with tomatoe sauce, ham, shrimps and onions. I mixed mozzarella and parmesan cheese on all three.

Almond Flour Pizza Crust

Ingredients:

Dry ingredients

  • 2 1/2 cups Almond Flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Onion Powder
  • 1/2 tablespoon dry active yeast – optional, it will not raise the pizza dough but adds bread flavor

Liquid ingredients

  • 2 large Beaten eggs
  • 1/4 cup Extra virgin olive oil

Instructions:

Preheat oven to 200°C (400°F).

In a large mixing bowl, combine all the dry ingredients. Make a well in the center and add beaten eggs and olive oil.

Combine with a spatula at first, then use your hands to form a ball of pizza dough.

Place the dough ball between two parchment paper pieces and roughly press the ball with your hands to flatten it into a thick disc.

Start rolling with a rolling pin until it forms a 12-inch (30 cm) diameter pizza crust (for an ultra-thin crust) or roll into a 10-inch (25 cm) pizza crust for a slightly thicker crust.

Peel off the top piece of parchment paper, smoothen the sides of the pizza crust to make it pretty, then slide the bottom parchment paper piece (with the rolled pizza dough on it) onto a baking tray. Since it was Valentines Day I actually made mine heart shaped and some different sizes.

Prebake the crust for 10-12 minutes or until golden and crispy. The thicker you roll it, the longer it takes to crisp.

Remove from the oven, spread a thin layer of tomato sauce (homemade or canned). I made my own and add toppings of your choice. Note that any vegetable that releases a large amount of water would soften the center of the dough. This includes mushrooms, tomato slices, eggplant, or zucchini. If you want to use those vegetables, I recommend pre-roasting them 8 minutes in the oven to avoid them to release water on your pizza base.

Return pizza into the oven and bake in the center rack of the oven until cheese is melted. You can broil the cheese on the top rack for 2-3 minutes, but it will significantly darken the sides of the pizza. To avoid this, you can protect the pizza sides with pieces of foil.

Serve immediately.

Freeze the leftover baked pizza slices individually, in silicone bags or airtight containers. Defrost 2 hours before on the counter then bake at 160°C (320°F) for 5-8 minutes or until warm.

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