After a few months away from the computer, and a few weeks away from the kitchen, I was planning a big re-entry into cooking with some fancy (but still easy of course) recipes from several of the most amazing and beautiful new cookbooks I acquired over my extended winter break.
I was so excited to get back into my kitchen and try something new to really impress my crowd. As luck would have it though, the weather outside yesterday was literally -6 (fahrenheit), or as the locals here say, -21 (it’s been 6 years and I am still adjusting to celsius!), so I decided to pass on a grocery store outing, and put those fancy new recipes on hold for a few days… Instead, I was able to work with what we had at home, and make my family’s favorite, and fortunately my easiest recipe that I have been making for years.
Adapted from an SCD recipe I found on-line years ago called John’s pizza (maybe that is why my husband loves it so much) this grain-free, almond flour crust pizza is perfect for a thin-crust lover who can’t live without pizza, but wants to say goodbye to carbs.
(Adapted from John’s Pizza)
1 cup almond flour
1/4 teaspoon salt
1/2 teaspoon olive oil
optional: dried basil/oregano
Mix all ingredients in bowl.
Spread over parchment paper lined pizza pan or any baking sheet. The spreading can be tricky because the dough is sticky, For me, using the back of a spoon gently works best. Turn on oven to 350 and place pizza pan inside. The crust will typically be ready by the time the oven is pre-heated (10-12 minutes) when slightly brown around the edges. Add toppings and place back in the oven for about another 20 minutes until desired browning.
yield: 12 inch pizza