I have finally found a pizza crust that I love! I have been trying different recipes and variations for months now and tonight I hit the jackpot. This crust is quick to make, flavorful, and holds together like a real piece of pizza. I used Ina's Pesto, some leftover chicken pieces, red onion, fresh tomato and Parmesan cheese for toppings.
SCD Pizza Crust
2 c. almond flour
2 eggs
1/4 tsp. Italian Seasoning
1/8 tsp. garlic powder (optional)
pinch of salt
1/2 c. shredded Parmesan cheese
4 tsp. olive oil
Combine all ingredients together and let rest 5 minutes. Stir dough, it should be as thick as cookie dough, if it isn't add more almond flour a tablespoon at a time until it is. Line a cookie sheet with parchment paper (I tried to bake it without the parchment and ended up with a mess). Place half the dough in a mound on one half of the sheet and the rest of the dough in a mound on the other half. Cover with plastic wrap and using your hand or a small rolling pin push/roll the dough into a circle (mine were about 8 inches each). Bake in a 400 degree oven for 6-8 minutes or until barely brown. Add desired toppings and bake 5-10 more minutes until golden.
Note: I tried freezing some of these crusts and they turned out great. Just bake for the first 6 minutes then cool. Store in an airtight container. Remove and let thaw, then top and bake.
SCD Pizza Crust
2 c. almond flour
2 eggs
1/4 tsp. Italian Seasoning
1/8 tsp. garlic powder (optional)
pinch of salt
1/2 c. shredded Parmesan cheese
4 tsp. olive oil
Combine all ingredients together and let rest 5 minutes. Stir dough, it should be as thick as cookie dough, if it isn't add more almond flour a tablespoon at a time until it is. Line a cookie sheet with parchment paper (I tried to bake it without the parchment and ended up with a mess). Place half the dough in a mound on one half of the sheet and the rest of the dough in a mound on the other half. Cover with plastic wrap and using your hand or a small rolling pin push/roll the dough into a circle (mine were about 8 inches each). Bake in a 400 degree oven for 6-8 minutes or until barely brown. Add desired toppings and bake 5-10 more minutes until golden.
Note: I tried freezing some of these crusts and they turned out great. Just bake for the first 6 minutes then cool. Store in an airtight container. Remove and let thaw, then top and bake.
Is there a dairy free....casein free option for the parm cheese...?
ReplyDeleteThanks!!!
Hi Mel,
ReplyDeleteThere is a rice based Parmesan substitute I have seen at Whole Foods, I don't know if it is casein Free. Personally I would just leave it out, add some more seasonings and salt and see how it tastes. I am curious to know if you do how it turns out. Thanks for commenting!
This looks really good. We're big pizza fans and I'm always game to try out a SCD pizza recipe.
ReplyDeleteHope you enjoy it Mrs. Ed, thanks for the comment!
ReplyDeleteDo you have a carb count for this?
ReplyDeleteI am sorry Luana, I don't.
ReplyDeleteyum! there is a local bakery here in Minneapolis, MN which caters to grain/gluten free folks and they have a frozen pizza crust that has similar ingredients, and i washoping to find a recipe, now I have! for anyone interested the bakery is > madwoman bakery
ReplyDeleteoh, for the carb count, the pizza crust from madwoman bakery says there is 1 gm sugar per crust.
ReplyDeleteThanks Emily!
ReplyDeleteAs any one tried grilling their pizzas?
ReplyDeleteSeems after the first round of baking in the oven, you could top the pizzas and place them on a hot grill?
Hi Nikita,
ReplyDeleteI haven't tried grilling but I think it would be really good, kind of like a wood oven pizza. My grill is under a foot of snow right now but I can't wait for Spring to come so I can try it out. Thanks for the comments! Karen
I made this without the cheese in the crust, and it wasn't good. The crust was dense and there was a strong almond aftertaste. Definitely use the cheese in the crust.
ReplyDeleteThanks for posting this, it is good to know it doesn't work.
ReplyDeleteFantastic, made pizza for my 15 yr. old son. He has Crohns. topped it with ground beef, peppers and pineapple with brick cheese. Got a WOW response, thanks so much
ReplyDeleteYea, I am so glad you found something he likes. It is so good to be able to make your kids something they love!
ReplyDeleteI tried this and it was great! Gordon and Eddie liked it too. I used 1.5 times the recipe and did a big pizza in the cookie sheet. I'm thinking it would make a great crust for savory tarts and pies, like spinach pie. I'll have to try it with some of my other recipes. Thanks!
ReplyDeleteThis is inspiring and yummy looking. Thanks for the recipe idea. I will try and find a way to not use the dairy in the crust, but that shouldn't be too hard. Thanks!
ReplyDeleteTried this tonight with the whole family. We are a large family (5 kids) so I doubled the recipe and put it on a cookie sheet (square pizza) - it turned out great and the kids all said they loved the crust (they are crust connoisseurs) - thanks so much for this! Going in our "favorite" recipe binder...
ReplyDeleteWhere do you buy almond flour? I can only find almond meal which isn't the same thing.
ReplyDeleteThe best Almond Flour I have found is at Honeyville Grains
ReplyDeletehttp://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx
Karen
This sounds *amazing*! We can't do nut flours :( Do you have a suggestion?
ReplyDeleteThanks!!!
This comment has been removed by the author.
ReplyDeleteHi Jac, can you do coconut flour? I think it would work but you would have to play around with the amount. I also have this recipe on another blog http://glutenfreeheaven.blogspot.com/2008/07/reunited-and-it-feels-so-goodpizza.html
ReplyDeleteIt is made with rice and sorghum flour.
Good Luck!
Hi,
ReplyDeleteHere is the topping I used and my family loved it.
Thank you for the great recipe.
Shredded Chicken
Red Onion 1/4
Red pepper 1
Tomato 1 large
Cheddar Cheese 1/4 Cup
Parmesan Cheese 4 tbsp
Basil Leaves
Olive Oil
Seasoning Mix
Oregano
Basil
Organic Tomato Ketchup
Herbamare (Salt)
Sea Kelp Seasoning
Red Pepper Flakes
Paprika
Cayenne
Worcestershire Sauce
Mix the seasoning well with the shredded chicken. Let sit for a couple of minutes as you do the next step. Cut the Red pepper into thin and small bite sized pieces, place in a bowl and add small chopped chunks of tomato to the bowl. Slice the onion very thinly and add to the bowl, lastly, tear 10 basil leaves by hand and add to the bowl. Sprinkle 2 to 4 tbsp of olive oil and mix well.
Spread chicken mixture over each pizza and then the veggies in the bowl over that. Lastly, sprinkle the cheddar and parmesan over, bake and enjoy!
Thanks Sona Noah, can't wait to give it a try!
ReplyDeleteno offense but you don't seem to have a clear picture of the proper SCD diet. Garlic powder, worcestershire sauce, rice based cheese substitute?? you are not practicing the SCD diet, please go back and read Breaking the Vicious Cycle. SCD is all or nothing, it's the only way it will work.
ReplyDeleteGood luck
Just made this for my husband who is on SCD (and we split the pizza). Using the plastic wrap and the parchment paper is SO key. All of my previous pizzas have been sort of thick in the crust which gives them a strong almondy taste. This time I was able to get the dough very thin. I also used fresh oregano and dried basil/rosemary/thyme, which, in addition to the parmesan, helped the crust to have a real pizza flavor. I am overall satisfied with the crust recipe and this is definitely the best SCD pizza I have made. Thanks!
ReplyDeleteDo you think that goat milk cheese would serve as a substitute for the parm cheese in the dough recipe? My son can have raw goat milk cheese, but not parmesan. Thanks for this pizza dough recipe; you are giving me hope!
ReplyDeleteHi PoetNessa,
ReplyDeleteI do think the goat cheese would work, I does have more moisture than Parmesan so I would try a little less than 1/2 cup to keep the final dough workable. Give it a try and leave a comment letting us know. Thanks!