Any Kitchen Will Do

Give me a kitchen and I will cook.

Almond Pizza Crust

no flaxseed pizza crust

A long time ago Big D and I started a tradition of pizzabeer. No, that is not a typo. We would go to a spot – whether it was in Alaska, Virginia, Nevada, Texas…wherever we were, we would sit and eat pizza, drink beer and have long, winding talks about where we were going together. Sometimes they were about short term goals, other times they were longer term. Regardless, they were talks over food and beverage. Without some effort it is difficult to have wheat free pizzabeer. When making pizza these days we do it at home and we regularly use a wheat free crust figured out a couple of years ago. It is delicious, but includes flaxseed meal and coconut flour, which gives it a nuttier taste than what we like for some pizzas. This version of a wheat free crust is made by relying on almond meal and cheese. It makes for a crust that can hold the excess of toppings we are wont to use, while not adding a ton of strong flavor. Just think about it – when you eat pizza are you tasting the crust, or is it the toppings? I realized when I was pondering pizza that what I missed most was the toppings, not the crust taste, and the ability to pick up a piece of pizza and take a big bite. There was a simple concept I realized a few years ago when trying to eat healthier – if I am craving a food it was important to figure out what I craved – was it taste, texture, occasion or appearance? The craving focus varies by dish, but it was easy to identify for pizza. Other examples include the creamy of ice cream, the crunch of chips, the heaviness and nuttiness of a piece of bread. Now, back to the crust. We stumbled upon this more subtle tasting version one night when we wanted pizza and were woefully short of coconut flour and flaxseed meal. Necessity is the mother of invention, right? Oh, and look at my new pretty! Big D got me a new pizza stone! It is all fancy with an enamel finish that does not stick and gets crazy hot. Works as well as the more porous versions I have had in the past, but much more versatile.

Almond Pizza Crust

4 cups shredded mozzarella cheese
6 Tbsp almond flour
1 tsp baking soda
2 tsp dried parsley flakes
1 tsp dried basil
1 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
2 eggs, beaten

Toppings (Used in the picture)

1/2 cup pizza sauce or tomato paste
1 cup mozzarella cheese and cheddar cheese, grated and mixed
20-24 pepperoni slices
1/2 cup black olives, chopped
Sprinkling of finely chopped basil and oregano

Preheat oven to 450 degrees (if using a pizza stone prepare as directed). Combine together in a medium bowl all ingredients except the eggs. When well combined add the eggs and stir with a fork until a moist dough forms. Spread enough dough onto the pizza stone or baking dish to have a layer about 1/4 inch deep. The pizza stone in the picture needs about 1/2 the dough, and since it is preheated the dough begins to soften as soon as it touches the surface. A stone without an enamel finish may not work with this crust. Bake the crust for no more than five minutes, allowing it to set and just begin to brown. Lower oven temperature to 425 degrees. Remove crust from oven and add sauce, toppings and cheese. Return to oven and bake for 10 – 15 minutes, until top is browning. Let cool for about ten minutes, allowing crust to set and toppings to cool. Slice and serve.

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