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Almond Flour Pizza Crust (Gluten-Free, Dairy-Free) Recipe

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4.1 from 11 reviews

This Almond Flour Pizza Crust is a delicious gluten-free and dairy-free alternative to traditional pizza dough. Made with blanched almond flour and psyllium husks, it provides a chewy yet firm base for your favorite toppings. The crust is easy to prepare, requiring minimal ingredients and a brief rest period to hydrate the psyllium husk, ensuring great texture. Perfect for those with dietary restrictions or anyone seeking a healthier pizza option.

Ingredients

Dry Ingredients

  • 2 ¼ cups blanched almond flour
  • 4 tablespoons whole psyllium husks
  • ½ teaspoon salt

Wet Ingredients

  • 2 egg whites
  • 1 cup warm water
  • 2 teaspoons apple cider vinegar
  • Olive oil (for brushing and preventing sticking)

Instructions

  1. Combine Ingredients: In a large bowl, combine the almond flour, psyllium husks, egg whites, warm water, apple cider vinegar, and salt. Begin mixing the ingredients together using a spoon until well incorporated.
  2. Knead to Form Dough: After initial mixing, use your hands to knead the mixture thoroughly until it forms a uniform, cohesive dough.
  3. Let Dough Rest: Allow the dough to rest for 10-15 minutes to enable the psyllium husks to fully hydrate, which helps improve the texture and elasticity of the crust.
  4. Shape into Round Crust: Prepare a large baking sheet by lining it with parchment paper and brushing it with olive oil to prevent sticking. Alternatively, use a silpat mat. Place the rested dough onto the sheet and flatten it, shaping it into a round pizza crust of your desired thickness.
  5. Brush with Oil: Lightly brush olive oil over the top surface of the dough to enhance browning and prevent drying during baking.
  6. Pre-Bake Crust: Bake the prepared dough in a preheated oven at 350°F (175°C) for about 25 minutes, or until the crust feels firm to the touch and has a slightly golden hue.
  7. Add Toppings: Remove the crust from the oven and spread tomato sauce, sprinkle dairy-free cheese, and add your choice of toppings evenly over the surface.
  8. Bake Until Ready: Return the pizza to the oven and bake for an additional 5-10 minutes, or until the dairy-free cheese has melted and the toppings are heated through. Remove and serve hot.

Notes

  • Psyllium husk is essential for binding and texture; do not omit.
  • Use warm water to help the psyllium husk hydrate better.
  • You can customize toppings based on dietary preference; keep it dairy-free as per the recipe.
  • If you prefer a thinner crust, roll the dough thinner before baking.
  • Store any leftover crust in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftover pizza in a skillet to keep the crust crispy.

Find it online: https://recipefeastful.com/almond-flour-pizza-crust-gluten-free-dairy-free-recipe/