alive logo

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




    SEE MORE »
    Strawberry Carpaccio
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.