ALMOND FLOUR PIZZA CRUST RECIPE (GLUTEN-FREE PIZZA WITH CHEES…
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 450°F.
- Place 1 1/4 cups almond flour, 1/4 teaspoon baking powder, 1/4 teaspoon active dry yeast if using, a large pinch of garlic powder, and a pinch of kosher salt in a medium bowl and whisk until well combined. Using a spoon, make a well in the center of the dry mixture. Add 1 large egg and 1 tablespoon extra-virgin olive oil into the well.
- Stir the egg and oil, breaking the egg up and slowly letting the dry ingredients incorporate into the wet. Using your hands, knead the dough a few times to bring it together and make sure everything is combined. Gather the dough into a flat disc.
- Roll the dough out between 2 large sheets of parchment paper into a 10-inch circle, using a bench scraper or the side of the knife to push in any frayed edges while rolling for a more even circle.
- Remove and discard the top sheet of parchment. Slide the crust, still on the bottom parchment, onto onto a baking sheet. Bake until the dough is just set, about 7 minutes.
- Remove the baking sheet from the oven. Spread 1/2 cup pizza sauce onto the crust, leaving a little more than a 1/2-inch border on the edges. Sprinkle with 1 cup shredded mozzarella cheese, then top with 1/4 cup pepperoni slices. Return to the oven and bake until the crust is golden and crisp and the cheese is bubbly and golden in places, 12 to 15 minutes more. Tear fresh basil leaves over the pizza, if desired.
Nutrition Facts : SaturatedFatContent 13.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 11.4 g, SugarContent 3.1 g, ServingSize Serves 4, ProteinContent 26.8 g, FatContent 43.3 g, Calories 532 cal, SodiumContent 799.4 mg, FiberContent 4.4 g, CholesterolContent 0 mg
CHICKPEA CRUST PIZZA RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- For the tomato sauce: In a large pot, heat the oil over medium-high heat. Add the garlic, carrots and onion and saute until the vegetables are soft, approximately 5 minutes. Season with salt and pepper. Add the tomato sauce and bring to a simmer. Cover and simmer on low heat until thick, about 20 minutes.
- For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.
- To finish the tomato sauce, put the sauce into a food processor and process until smooth.
- For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the tomato sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top.
- Bake until the cheese is melted and bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 274 calorie, FatContent 17 grams, SaturatedFatContent 6 grams, CholesterolContent 42 milligrams, SodiumContent 939 milligrams, CarbohydrateContent 17 grams, FiberContent 4 grams, ProteinContent 14 grams, SugarContent 5 grams
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- Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.
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