Mozzarella/Almond Flour Pizza Crust

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Mozzarella/Almond Flour Pizza Crust


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Old 07-12-2013, 03:21   #1
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Default Mozzarella/Almond Flour Pizza Crust

I apologize if this recipe has been posted before. It is new to me and has been such a success that I wanted to share.

I found the recipe on the FatHead site, Faux Carb Pizza.

1 1/2 cups shredded mozzarella
cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet

1. Preheat oven to 425 degrees F.
2. Microwave the mozzarella and cream cheese until smooth.
3. Mix the cheese with the almond flour and egg. I also add a few dashes of parsley, fennel and oregano.
4. Flatten out the dough on the parchment paper/cookie sheet. I like to put my hand in a sandwich bag so that nothing sticks.
5. Liberally sprinkle the crust with garlic salt. Poke the dough a bit with a fork to prevent bubbles*.
6. Bake for 8 minutes, and poke any bubbles.
7. Bake for another 4-6 minutes until it is slightly brown on top.
8. Add any ingredients for your topping and then pop back into the oven to melt the cheese on top.

In all it takes me less than 20 minutes to make and is the best homemade low-carb, gluten-free pizza I have had yet. It's much easier than the cauliflower crust and holds up better too.

* I haven't tried skipping all the bubble bursting, I have a feeling it's not really necessary.

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Old 07-12-2013, 03:25   #2
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I see so many recipes I'd love to try that have almond flour, including this one. I cannot eat almonds. My blood sugar hits the space station when I do. Is there a good substitution, that would work in most recipes that have almond flour? I really haven't played around too much, since I am not too sure what to buy in place of it.

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Old 07-12-2013, 03:39   #3
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Quote:
Originally Posted by Mary0110 View Post
I see so many recipes I'd love to try that have almond flour, including this one. I cannot eat almonds. My blood sugar hits the space station when I do. Is there a good substitution, that would work in most recipes that have almond flour? I really haven't played around too much, since I am not too sure what to buy in place of it.
It's too bad you can't tolerate almonds, I always wondered if you are allergic which could explain the crazy BG spikes you get... In your case, I would recommend the cauliflower recipe, it's in the recipe section or I like this version here.

Have you tried any other nut flours? If it's just almonds that give you grief, but not other nuts, that may be an option. Bob's redmill sells Hazelnut flour, or you could grind your own from any nut at home.

Coconut flour all by itself is very tricky to make work without help from a proven recipe. Elana's Pantry has lots of coconut flour recipes (some use almond flour but others are just coconut flour). Once you find the right ratio, it at least has the right taste and texture.

Other ideas would be soy flour or flaxseed meal, neither of which I have used but the carb count is at least in the right range.

Edit: Evidently sunflower seed flour works well as an almond flour replacement. That may be an option as well, I haven't tried it myself.

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Last edited by Daytona; 07-12-2013 at 03:42.
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Old 07-12-2013, 03:50   #4
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Maybe I should get tested for an almond allergy. Thanks for the info, I will try the flours you've suggested. Can't wait to try several recipes I have bookmarked, have just been waiting to find a suitable replacement!

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Old 07-14-2013, 14:18   #5
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I saw this on Fat Head site too. What a great recipe!

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Old 07-14-2013, 14:40   #6
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I can't wait to try this! I've been taking antibiotics that rule out dairy--I never realized how much of it I eat until I couldn't have it! Glad to be at the end of that regimen.

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Old 07-14-2013, 16:06   #7
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Definitely watching this thread for further info. Particularly testing results. Also curious if parmesan/mozzarella mix would work. Hmmm.

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Old 07-14-2013, 18:34   #8
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I have tried putting Parmesan both in the crust and just on top of the cheese. I could not taste it in the crust but on top was a nice addition.

My biggest recommendation is to give in to the dark side and coat the sucker in garlic salt. I put it both in the crust, on top of the crust before it backs and then sprinkle it on top of the cheese before melting. Totally worth it.

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Old 07-15-2013, 08:36   #9
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I'm so trying this tonight!

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Old 07-15-2013, 10:02   #10
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It looks good so far. I don't know about the "bubble bursting" though because there were no "bubbles" to burst. But it's golden and looks like it will hold the toppings well.

I haven't tried it yet. I'm waiting for my daughter to come over for dinner.

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