Almond Flour Pizza

For our standing Saturday Night Dinner Date, wonderful co-chef and lady love Carolyn Flynn and I decided to go with home made low carb pizzas. She went with a cauliflower crust and I decided to make an almond flour, mozzarella crust I found on the interweb tubes.

I made two small pizzas from the instructions below. Otherwise, this makes a nice medium sized pizza. The first one is my traditional pizza a tomato sauce with ham and black olives. The second was a pesto garlic chicken and goat cheese pizza. (https://goodpointofview.com/2023/02/04/garlic-honey-chicken/). I put mozzarella on top of both.

The focus of this post is the wonderful almond flour crust. This recipe from Jackie Taylor is a keeper. I plan to make a batch of these crusts, vacuum seal them and put them in the freezer for quick meals in the future,

INGREDIENTS:

1 Cup Almond Flour

1 Cup Mozzarella Cheese

1 Egg

3 tbsp Cream Cheese

1 tsp Italian Seasoning (optional)

1/2 tsp Baking powder

1/2 tsp Salt

DIRECTIONS:

1. Place dry ingredients together in a bowl (almond flour, mozzarella cheese, seasoning).

2. Microwave dry mix for 32 seconds just to soften the cheese.

3. Lightly mix the egg and room temperature cream cheese together. Cream cheese chunks are ok.

4. Mix both dry and wet ingredients together to form a dough ball. Add Baking powder as well.

5. On parchment paper apply a thin layer of olive oil big about 12 inches in diameter and place your dough ball on it.

6. Place another sheet of parchment paper and press down with your hand on the dough before using the rolling pin to get it started. Lightly press with a rolling pin to spread the dough.

7. If you want a nice round shape, use a frying pan lid to shape it

8. Remove the top sheet of paper and place the dough into the oven at 390º F for 10 minutes. Keep in mind we don’t want to fully cook the crust because we still need to add the sauce and toppings.

9. Remove from oven and add sauce, cheese, and toppings.

10. Bake for about 8-10 minutes, until the pizza begins to brown and the cheese is bubbly. I put mine on a pre-heated pizza stone, but you can use a pizza pan, a cookie sheet or put it straight on the rack (just make sure the edges are supported.

For tonight’s sauce, I used one 15 oz can of tomato sauce seasoned with oregano, dry basil, garlic powder, onion powder and black pepper. Unheated. Quick, simple and tasty.