A spectacular foundation for your pizza creations. This low-carb recipe sports a great nutritional balance, making it easy to eat every piece.
I’m forever on a quest to offer delicious and healthy pizza doughs. The variety of flavours I’m getting keeps every dish interesting. My friends and new dinner guests, enjoyed this recipe.
This crusty almond dough supports heapings of of toppings. I use strong tasting sauces and load up the toppings. You could stay on the light side, allowing you to pick up the pieces. But since I prefer to eat with a knife and fork, I pile on more than I should.
The recipe calls for almond flour; I make my own from whole almonds in a blender. You don’t need a fine grind, and any basic hand blender should do a decent enough job. The wheat gluten and flour do a good job of holding the almond crumbs together.
If you’re in a hurry, you need not let the dough rise. If you don’t mind flatter pizza, you can skip the yeast — though not without a slight loss of flavour.
Enjoy your healthy pizza.
Almond Pizza Dough
7 gDry Yeast
150 g 150 mLWater
¹⁄₄ teaspoonWhite GranulatedSugar
20 g 20 mLextra virginOlive Oil
100 gAlmond Flour (Ground Almonds)
50 g 17 teaspoonWheat Gluten
50 g ³⁄₈ cupWhole Grain Wheat Flour
1 teaspoonfreshRosemary (optional)
- baking tray
- baking paper
- large mixing bowl
- Fill a cup with 150ml warm water (around body temperature).
- Add dry yeast and sugar to the water and mix. Let this stand for 5 minutes.
- Combine the almond flour, wheat gluten, what flour, salt, and rosemary in a large mixing bowl. Mix well, the ingredients should be well distributed.
- Add the olive oil to the yeast mixture and stir thoroughly.
- Pour the yeast mixture into the mixing bowl and mix with the dry ingredients.
- Let the dough sit for 1-2 hours, keeping it warm, and giving the yeast a chance to grow. Don't worry if you're in a hurry, it still tastes fine without resting, just a tad denser.
- Place a baking sheet on the oven tray.
- Dump the wet dough onto the baking paper and press into a pizza crust form. You want to get under 5mm thick, though consistency is not that important.
- Bake at 180°C for 10-15 minutes. The dough is half-baked now, ready for pizza toppings. It will finish baking when placed back in the oven with the toppings.