Gluten Free Pizza Base
By Sandra Ramacher
A gluten free pizza base is welcome for everyone who loves pizza. Pizza has long been heralded as a one of the comfort foods of the century. However, each delicious slice is loaded with calories.
This recipe is not only one of the crunchiest most delicious pizza bases Sandra has had, but also incredibly good for you – even for health food standards! Using cauliflower as a base seems to be quite popular at the moment, but she has found it can be slightly crumbly and not as reliable as this almond flour angel. Almond flour is a great source of protein, healthy fats, and fibre and is very low in carbohydrates.
Adding parmesan and provolone or cheddar adds an amazing depth to the dough that evades the necessity for much (if any) cheese on the topping.
This recipe comes under the category of Gluten Free, of course and also SCD.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
- 300g (3 cups) Almond Flour
- 50g (1/2 cup) Parmesan grated
- 1 tsp Thyme
- 1/4 tsp Cayenne
- 2 tsp Olive Oil
- 1/2 tsp Salt
- 2 Eggs
- 2-3 tbsp cold Water
- 6 thin slices of Provolone or Cheddar
- Preheat oven to 150°C/300°F.
- Combine all ingredients – except the Provolone – in a food processor.
- Then form the dough into a ball and place in between sheets of non-stick baking paper. Use a pastry roller to roll the dough out flat until it is about 2 mm thick.
- Remove the top sheet and cover the dough with the slices of Provolone.
- Bake in the oven for around 15 minutes.
- The base is ready when the edges begin to brown. Take it out of the oven and cool before adding toppings. (At this stage you can freeze the bases).
- After you have added the toppings place the pizza back into the oven and bake for 15 minutes or until the toppings begin to look cooked.
These bases are great to make ahead and pop in the freezer, they keep for around 3 months.
Follow up for more by Sandra Ramacher at the Healing Foods Cookbook.