Gluten-free Pizza Crust
Similar to a large flatbread but crispier, this surprisingly easy gluten-free crust will surely appeal to those avoiding wheat. Best of all, it uses two power flours.
Note: Instead of placing sauce and toppings on raw dough, when making gluten-free pizza you need to cook the crust first and then add toppings.
3 large free-range eggs
1 cup (250 mL) almond flour
1 cup (250 mL) organic quinoa flour
1/4 cup (60 mL) grated Parmesan cheese (optional)
1 Tbsp (15 mL) fresh thyme or chopped rosemary
2 tsp (10 mL) honey
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1/2 tsp (2 mL) salt
1/3 cup (80 mL) water
1/4 cup (60 mL) extra-virgin olive oil
Preheat oven to 375 F (190 C). In large bowl, lightly beat eggs and stir in almond flour, quinoa flour, Parmesan (if using), thyme or rosemary, honey, garlic powder, onion powder, and salt. Slowly add water and olive oil and mix gently. The consistency will be similar to thick pancake batter and not firm dough.
Place sheet of parchment paper on large rimless or inverted rimmed baking sheet. Place batter on parchment paper and spread out with spatula into a round or rectangular shape about 1/4 in (6 mm) thick for a thin crust. Bake for 25 minutes, or until crisp and golden brown but not burnt. Add toppings and cook as directed by recipe.
Makes 8 slices.
Each slice (without toppings) contains: 240 calories; 9 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 14 g total carbohydrates (2 g sugars, 3 g fibre); 229 mg sodium
source: "A World of Pizza", alive #376, February 2014
Gluten-free Pizza Crust
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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