If you come over for dinner at Casa de Nord, chances are good that you’ll be served a tasty homemade pizza. I’ve been developing and tweaking my own pizza recipe for probably 20 years at this point, and I think I’m finally on to something. The latest incarnation of my pizza crust is thin, crispy, yummy, good. It also happens to be gluten free.
Now, to be clear, I am not anti-wheat. I come from a long line of wheat farmers. My mother is a wheat farmer, and I will someday follow in her footsteps. What I do have a problem with is refined flour that’s been stripped of nutritional value. I’m a whole-grain kind of girl. And unfortunately, every time I’ve tried to use whole-wheat flour in my pizza crust, the end result has the density of volcanic rock. I want my pizza crust light and delicate. I want it to melt in my mouth, not break my teeth.
Through much experimentation, I’ve landed on a delicious pizza crust recipe that combines almond meal and a brown rice flour blend. This is pretty clean eating, folks, but it tastes just as sinful as pizza should. I’ve had many dinner guests request the recipe, and I’m happy to share it. Yummy, healthy pizza for all!
Must Love Pizza
Servings: 4-6 (makes 2 pizzas)
Prep Time: 10 minutes
Bake Time: 25 minutes
2 round pizza pans
Olive oil spray
Pizza Crust Ingredients:
1.5 cups almond meal
1 cup Namaste gluten-free perfect flour blend (available at Costco)
2 tsp. baking powder
¼ tsp. salt
¼ cup canola or olive oil
¾ cup water
Pizza Sauce & Toppings:
½ cup tomato sauce (low-sodium)
1 tsp. minced garlic
1 tsp. Italian seasoning
Protein of your choice (chicken, sausage, ground turkey, etc.)
Veggies of your choice (bell peppers, onions, mushrooms, olives, etc.)
1 cup mozzarella cheese (more if you like)
Preheat your oven to 425 degrees.
Mix all the dry ingredients for the pizza crust.
Add the egg, oil and water, and mix until smooth. (The dough will be sticky.)
Take out your pizza pans and cut four pieces of parchment paper slightly larger than your pans. Spray one side of each parchment with olive oil.
Lay a piece of parchment over each pan, oiled side up. Scoop half of your pizza dough onto each plan. Then place the other parchment on top, oiled side down.
Roll the dough between the parchment into a circle large enough to fill each pizza pan. Keep the dough thin in the middle. Push the thickness out to the edges.
Gently peel off the top sheet of parchment paper and throw it away.
Slide the pans into your oven, and bake the crust for 10 minutes. While the crust is baking, prep/chop your toppings. Also stir together the tomato sauce, garlic and Italian seasoning.
Take the pans out of the oven, and lightly spray each pizza crust with olive oil. Then add your sauce and toppings.
Bake for another 15 minutes until the cheese is melted and starting to brown.
Slice, serve and enjoy!
My 9-year-old calls this “the best pizza ever.” I’m not sure he’s the most qualified judge, but I’ll take the compliment gladly. Hope you enjoy it, too!