Gourmet Thin-Crust Pizza

Gourmet Thin-Crust Pizza
Yes, I said thin crust, and you can eat it with your hands.

This is the best (full-size) pizza crust I’ve made so far.  I’ve been searching for a pizza crust that feels like real crust, and most recipes for almond-flour crust DO feel right, but they all have a cup of cheese in the crust, then even more on top of the pizza, and while I do eat cheese, my lactose-intolerance means I can only eat so much of it.  So if there’s going to be cheese on a pizza, I want it ON TOP of it.

Now, this crust is hearty, I’m not going to lie.  All  that almond flour makes for a very heavy, filling pizza.  But it is totally low-carb appropriate, and even my fussiest family members liked it–alot.

The inspiration for this one came from “Everyday Grain-Free Gourmet” by Jodi Bager and Jenny Lass.  I can’t take all the credit on this one.  It took only some minor changes.  Here’s what I did:
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Gourmet Thin-Crust Pizza

Feeds about 3-4

Crust:

2 c almond meal
2 eggs
1 tbs olive oil
1 tsp basil
1 tsp oregano
1/2 tsp salt

Heat oven to 375 degrees.  Line baking sheet or pizza tray with parchment paper.  Mix all ingredients for pizza crust–it will have the consistency of cookie dough.  Gently press flat onto parchment.  This should make about a 14 inch round.  You could easily increase the almond meal, egg and oil to make this a monster pizza crust.

Bake for about 10 minutes, until set firm and edges have begun to brown.  Remove, and proceed as below.

Sausage-Topped Pizza:

Sauce:

half of 5-oz can tomato paste
1 clove minced garlic
1/4 tsp basil
1/4 tsp oregano
1 Tbs balsamic vinegar

water, to thin a bit
pinch salt
pinch hot pepper flakes

Combine all ingredients and set aside.

Topping:

1 lb italian sausage

(onion, optional)
2 tsp oregano
2 tsp basil
salt and pepper to taste
1 c cheddar
2 tbs parmesan cheese

Brown meat, onions and spices in skillet until meat is cooked through.  Move oven rack to highest setting and turn on broiler.  Top pizza crust with sauce, parmesan, meat mixture, then cheddar, then place whole under broiler just until it begins to bubble and brown slightly.  Remove from oven.  It should slide right off the parchment for easier slicing.  Cut into 1/8ths and serve.

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The pizza dough is firm enough that you could actually top the whole thing before cooking the crust and the toppings will slightly cook into the base, making it a bit softer.  If you choose to do this, the oven needs to be set to 500 degrees, with the rack at it’s lowest position, for about 10 minutes.  If you were using a cake pan for this and wanted a more deep-dish effect, this is the route to go, but you’ll have to experiment alittle as I haven’t tried it this way yet.

Carb counts (for whole pizza crust only); almond meal=24, egg=1.5

For 1/4 recipe, only crust = 6
Carb counts (whole pizza with sauce and cheese); almond meal=24, egg=1.5, tomato paste=12.5, balsamic vinegar=2.7, cheddar=1.4, parmesan=<0.5
For 1/4 recipe = Net 10 carbs

 

 

 

 

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