Healthy Almond Flour Pizza Crust Mix
Mix up a batch of this paleo and gluten-free Almond Flour Pizza Crust Mix to make grain-free pizza night easy as can be!
Servings: 6 12"-pizza crusts
Calories: 1021kcal
Ingredients
For the Mix
- 4 ½ cups tapioca flour
- 3 cups blanched almond flour
- 3 cups coconut flour
- 1 tablespoon garlic powder
- 2 teaspoons fine sea salt
For the Crust
- Additional tapioca flour for forming
- 1 ½ cups mix
- ⅓ cup warm water
- ⅓ cup extra virgin olive oil
- 1 egg beaten
- 1 tablespoon apple cider vinegar
Instructions
- To Make the Mix
- Combine the tapioca flour, almond flour, coconut flour, garlic powder, and sea salt in a large bowl. Mix well to combine.
- Store in an airtight container in a cool, dark place.
- To Make the Crust
- Preheat oven to 450°F. Line a baking sheet or baking stone with parchment paper. Dust liberally with tapioca flour. Set aside.
- In a medium-size mixing bowl, measure out 1 ½ cups of the pizza crust mix.
- Make a well in the center, and mix in the warm water, olive oil, egg, and apple cider vinegar. Stir well to combine. There should be no lumps, and it should form a wet and sticky dough.
- Dump the dough onto the prepared baking sheet. Dust top with additional tapioca flour, and then, using clean fingers, form the dough into a 12” crust.
- Bake the untopped crust in the preheated oven for 4-5 minutes, just until it’s slightly solidified. Then top with desired pizza toppings. Bake for an additional 7-10 minutes, or until the crust is golden brown and toppings are cooked.
- Remove from oven and let cool for about five minutes before slicing.
Video
Notes
- The mix will store without issue in an airtight container in a cool dark space for at least three months.
- To make this a yeast pizza crust: When it’s time to make a pizza crust, in a large bowl, combine the warm water with 1 tablespoon of honey and 2 teaspoons of active dry yeast. Allow to proof for 4-5 minutes, or until foamy. Add in the remaining wet and dry ingredients, and stir until dough comes together. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm place for 30-60 minutes. Form and bake as listed.
- Both the mix and crust recipe double, triple, etc. quite well! You’re really only limited by the size of your bowl. We have a giant basin from Crown Canyon Home (shown in the video for this recipe) that I use to make the mix in.
- After making your pizza crusts, you can freeze them in either parbaked or full frozen pizza form. To freeze them parbaked, remove from oven after first 4-5 minute baking. Let cool completely, then wrap tightly in plastic wrap. Then place the crusts either in a gallon freezer zip-top bag (they should just fit width-wise) or in a large glass food storage container. No need to defrost before topping and baking. To freeze fully topped pizzas, follow the entire process through topping the pizza, then place the pizza (on the baking sheet) in the freezer to flash freeze. When frozen solid (about 3 hours), wrap tightly in plastic wrap. Then place the pizzas either in a gallon freezer zip-top bag (they should just fit width-wise) or in a large glass food storage container. Bake from frozen at 425°F until bubbly and golden brown.
Nutrition
Serving: 1whole crust | Calories: 1021kcal | Carbohydrates: 131g | Protein: 23g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 935mg | Potassium: 143mg | Fiber: 29g | Sugar: 6g | Vitamin A: 2350IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 5mg
