This Gluten-free Almond Flour Pizza Crust is quick and easy to make and a perfect base for your favorite pizza toppings. No yeast, no kneading, no resting! This one is a keeper. Vegan Soy-free yeast free grain free, makes 2 medium pizzas
- Prep Time15 mins
- Cook Time25 mins
- Total Time40 mins
- Calories: 85kcal
- 1 cup (115 g) almond flour (I use blanched superfine almond flour)
- ½ cup (60 g) tapioca starch
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon oregano
- 3 tablespoons nondairy yogurt or you can also use coconut cream, cashew cream, or thick oat milk
- 1 tablespoon oil
- ½ cup (125 g) of nondairy milk such as almond milk light coconut or oat milk
- In a bowl mix all dry ingredients really well
- Press and mix to break all the almond flour lumps. Then add in the non-dairy yogurt, oil then 1/3 cup of non-dairy milk and mix well. The batter will be pretty thick.
- Add in the milk, 1 tablespoon at a time to make a pancake-like batter. You don’t want the batter to be too thin otherwise it will make a really thin-crust pizza
- Line a baking sheet with parchment then spoon half of this batter onto the baking sheet then spread using a large spoon to make a round or oval.
- Once the batter is spread, even it out. if it’s too thick in the middle, you can spread the batter from the middle outwards to keep the center thin.
- Then cover it with another parchment paper lightly, it might stick in some places which is fine.
- Then put the baking sheet in a preheated oven at 425F (220c). (if you’re using a thin metal baking sheet, line the baking sheet with 2 parchment sheets. Almond flour can brown really easily so you don’t want it to get sudden heat from a thin metal baking sheet)
- Bake for 12-14 minutes, depending on the thickness of the crust and your baking sheet.
- Remove this crust from the oven then top it with a topping choice, sauces, veggies, cheese, etc toppings of choice.
- Add toppings to this crust which will require less than 15 minutes of baking time in the oven. Because the crust will start to brown too much after 15 mins
- After adding the toppings and cheese and whatever you like, put it back in the oven at 400F (205 c) for 8-12 minutes, depending on the toppings.
- Then start the broiler for the cheese to melt for 2-4 minutes, depending on the cheese and the thickness of the toppings.
- Then remove from oven, let it sit for a few minutes then slice and serve! Repeat for the remaining batter
Store in the fridge for up to 4 days. Reheat in the oven or microwave
- for a Nut-free pizza crust see here.
- or use my socca as the pizza crust.
The times will vary depending on your oven and baking sheet. If the crust is browning a little bit too much then you want to double up the baking sheets and bake.
If the crust is too soft in the middle then you can bake it longer the second time you’re baking with the toppings until it is crisp to your preference. Edges will get slightly more brown than the middle.
Reference article source: https://www.veganricha.com/gluten-free-almond-flour-pizza-crust/