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Grain-free pizza crust
Tuesday, August 31, 2010 at 8:44PM Mmmm, tonight's pizza crust was really a hit. As I use other people's recipes less and less, and trust my own mix-it-up judgment more... things are really starting to come together in our grain-free kitchen.
Really, grain-free is a bit of a misnomer- because our family still indulges in Tinkyada rice noodles from time to time, and we eat other rice-based foods when we're out and about.
Otherwise, we really are grain-free though. Baking is far less a challenge than it was when we were just gluten-free and still using all the alternative grains.
These days nuts and seeds make the base for all of our baked goods. We love walnut pancakes, macadamia nut banana bread, pecan carrot cake, and tonight's almond pizza crust.
Here's what I threw together for this go around:
2+ cups of fresh ground almonds
1 large grated zucchini
3 farm fresh eggs
a couple tablespoons of tapioca starch
a couple teaspoons of sea salt
a bunch of sprinkles of oregano
and a 1/4 cup or so of olive oil
It makes a wet mix that you pat out onto a pregreased cast iron pizza pan. Then pre-bake it until firm, add your toppings and rebake. I dare you not to eat it all...
Tonight's rendition included frozen leftover garden tomato sauce, onions and garlic sauteed in olive oil, pepperoni and three kinds of Lunachick Mountain Farmstead cheese: parmesan, gouda and cheddar.
Delicious!
Reader Comments (8)
That sounds so good! What could I use in place of the tapioca starch?
Hey Vicky, all the starches are equally interchangeable. So you could sub potato starch, corn starch, rice starch or arrowroot. I don't think it's an important part of the recipe, I just put some in to sop up some moisture because the zucchini was wet. You could probably use a bit of straight flour. Good luck!
I am so glad you posted this. I've been wanting to experiment more, so having a good starting point is nice :) And I know what you mean, about switching from gluten-free to grain-free I've phased out grains (corn and rice too) and now I'm ready for the next step. I just have one question: what do you eat when you want a sandwich?
Ariana, we don't do alot of sandwiches anymore. But if we want to wrap up food, then big lettuce leaves work nicely. We also like the Cashew Bread recipe from Eat Well Feel Well.
I am grain free myself as of August 2 2010 it's new to me and I'm loving it. I jotted this recipe down and will try it as I made a really good eggplant pizza. Have you tried that one? The eggplant is the crust sliced and dipped in egg and almond meal, baked then topped and baked again. It's really good !
Oooh, eggplant pizza sounds lovely!
We tried this recipe and it was great! I've made it twice already and plan to make small rounds for personal pizzas. I added flax and rosemary. Thank you
Yay! Glad you like it!