Ingredients:
- 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
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...
2 comments:
Can't wait to try this recipe. Is chestnut flour essential to the recipe? (I don't have any on hand)
You can do without the chestnut flour. Just add a little extra almond flour if necessary.
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