Friday, June 05, 2009

Gluten Free-Paleo-SCD Rustic Pizza Crust

I tried a few variations of this recipes but this one seems to be my favorite ;).

  • 1 cup almond flour/meal, preferably freshly ground (for savory recipes, I usually prefer using the non-blanched variety...It also gives a more rustic look to the crust)
  • 2 tbsp chestnut flour
  • 1 tbsp flax meal, preferably freshly ground
  • 1 organic egg
  • A splash of extra virgin olive oil
Preheat the oven to 350F.
Meanwhile in a bowl, sift the chestnut flour and mix it well with the almond and flax meal.
In a separate bowl, whisk the egg with the oil. Then incorporate the wet mixture to the dry one.
You should have a compact, sticky dough.
Line a baking sheet with some parchment paper. Place the dough on it and cover the dough with a large piece of plastic wrap. Flatten the dough with your hands until desired result (remember this is a rustic pizza, so neither the edges nor the shape have to be perfect).
Place the baking sheet in the oven for about 8 minutes, then remove it. Flip the crust and remove the parchment paper.
Bake the other side of the now naked crust for 5-7 minutes (watch it carefully because the it can turn brown fast).
Let your crust cool a little bit, then add your favorite tomato sauce & toppings and bake the pizza until you think it's done (it usually takes an additional 5-10 minutes).
Enjoy your grain free pizza!

This recipe also makes fine crackers! Just pre-cut prior to baking...


Hänni said...

Can't wait to try this recipe. Is chestnut flour essential to the recipe? (I don't have any on hand)

Alchemille said...

You can do without the chestnut flour. Just add a little extra almond flour if necessary.



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