Gluten-Free Almond & Buckwheat Flour Pizza Crust
Ingredients
Pizza Crust
-
1.5
cups
almond meal
-
1.5
cups
raw buckwheat flour
-
1
tsp
baking powder
-
½
tsp
kosher salt
-
2-3
tbsp
chopped fresh herbs
-
2
tbsp
extra virgin olive oil
-
2
flax eggs
flax eggs (2 tbsp ground flax + 6 tbsp water, mixed)
-
2-3
tbsp
water
-
2
cloves
roasted garlic (optional)
Pizza Toppings
-
1.5
cups
Roasted Tomato Basil Pesto
-
as much as you want
cups
Daiya cheese
-
¼
cup
fresh finely chopped herbs
-
3-4
pieces
leftover roasted tomatoes
Instructions
- Preheat the oven to 350°F and prepare flax eggs, setting aside for 5 minutes.
- Mix dry ingredients in a large bowl, then add wet ingredients and combine to form a dough ball.
- Roll out the dough between two sheets of parchment paper until thin, then transfer to a baking sheet.
- Bake the crust for 15-17 minutes until golden, then cool slightly and set the oven to broil.
- Spread pesto on the pre-baked crust, then add cheese, fresh herbs, and roasted tomatoes.
- Broil for 2-3 minutes, watching closely to prevent burning, then slice and serve.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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