Almond Flour Pizza Crust
This almond flour pizza crust is ready in 30 minutes! It's an easy vegan pizza crust that bakes up perfectly crisp and golden, made with 8 ingredients and no yeast. Also gluten-free!
Ingredients
Pizza Crust
- 1 cup Bob's Red Mill Super Fine Almond Flour 112g
- ¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 34g
- 1 Bob’s Red Mill Egg Replacer or 1 flax egg*, see notes
- ½ teaspoon sea salt 3g
- ½ teaspoon dried oregano 0.5g
- ½ teaspoon garlic powder 1.5g
- Additional 2 tablespoons water there are two in the Egg Replacer, 30g
- 1 tablespoon nutritional yeast 5g
- 2 tablespoons oil 27g
Pizza Toppings (Optional and Up to You)
- ⅓ cup tomato sauce 80g
- 1 cup vegan cheese shreds or homemade vegan mozzarella, 200g
Instructions
- Preheat oven to 450ºF/230ºC.
- In a bowl, mix the Bob’s Red Mill Almond Flour, Bob’s Red Mill all purpose flour, flax meal, sea salt, dried oregano and garlic powder. Add in the water and oil and stir to combine until a dough is formed. Knead for about two minutes then turn out into a bowl into a baking sheet lined with a silicone mat or a greased parchment paper.
- Press out the ball into a round crust shape about 10 inches diameter, even all around. Prick with a fork so it doesn’t rise during the first bake. Bake the crust for 7-8 minutes in the oven. Remove and let cool slightly.
- Top the pizza with your favourite toppings. I like a simple crispy kale pizza with the above pizza toppings. Add the tomato sauce, then the cheese, then the chopped kale. They can overlap the edges of the crust if you'd like, or you can leave it bare for a solid crust edge.
- Place in the oven and bake for 8-10 minutes, watching after 8 minutes to see that the crust doesn’t burn or only browns slightly. You can broil for a minute so the cheese is bubbly.
- Remove, slice into 8 slices, let cool slightly, and enjoy!
Notes
- The Bob’s Red Mill Egg Replacer works perfectly to bind this crust. Make it with 1 tablespoon Egg replacer powder and 2 tablespoons water according to the directions on the package.
- If you don’t have an egg replacer, swap this for a flax egg instead. A flax egg is 1 tablespoon flax meal, 3 tablespoons water, mixed and set up in the fridge for 15 minutes. When you're using a flax egg, lower the additional 2 tablespoons of water to 1 tablespoon to balance it out. I have tested both and the egg replacer comes out on top each time.
- The calories are for the pizza crust alone since we may likely use different vegan cheeses and toppings.
- I also used Bob’s Red Mill for my nutritional yeast.
Nutrition
Calories: 128kcal | Carbohydrates: 7.1g | Protein: 3.7g | Fat: 10.5g | Sodium: 178.4mg | Fiber: 2.1g | Sugar: 0.6g