Want a fail proof recipe? This quick and easy pizza crust recipe is as close as it gets. It's also so delicious that you won't notice it's gluten-free. It's just good food. Mmmmm.
Keep this in mind. Gluten-free dough isn’t as elastic as regular dough. As a result, cracks will appear when rolling out the dough. This is normal. Pinch each crack together and smooth it out with your fingers. All fixed!
GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN
Rosemary Almond Flour Pizza Crust
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Total Time: 25 to 30 minutes
Number of Servings: 8 small squares
1-½ cups (350 mL) almond flour
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) salt
1 tbsp (15 mL) fresh rosemary, chopped
1 tbsp (15 mL) garlic infused oil
1 large egg or flax egg
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, combine flour, baking soda, salt and rosemary. Set aside.
In a separate large bowl, whisk together oil and egg.
Add oil mixture to flour mixture. Roll into a ball using a wooden spoon or your hands.
Place the ball on parchment paper and press down until the dough is flat. Place a second piece of parchment on top of the dough. Using a rolling pin, roll out the dough until approximately a 9” by 12” (23 cm by 30.5 cm) is reached.
Bake for 15 to 20 minutes until the dough has browned.
Remove from the oven, add pizza toppings and return to the oven for a few minutes until the cheese (if using) has melted.
Transfer to a cutting board. Cut dough into eight squares using a pizza cutter or a large knife.
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