Almond Flour Basil Pizza Crust {Paleo, Grain-Free, Gluten-Free, Dairy-Free}

Almond Flour Basil Pizza Crust {Paleo, Grain-Free, Gluten-Free, Dairy-Free}

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Grain-Free, Gluten-Free, Dairy-Free, Paleo

Author: Amie Valpone

Serves: 2

 

Ingredients

• Pizza:
• 1¼ cups almond flour
• ¼ cup ground flax meal
• ½ tsp. Himalayan sea salt
• ¼ tsp. pepper
• 1 tsp. finely chopped fresh basil
• ¼ tsp. finely chopped fresh rosemary
• ¼ tsp. aluminum-free baking soda
• 1 large organic egg, beaten
• 1 Tbsp. extra-virgin olive oil
• Sauce:
• 2 large roma (or heirloom) tomatoes, chopped
• ½ cup sun-dried tomatoes
• 1 tsp. dried cranberries or 1 Medjool date, pitted
• ½ cup vegetable broth, plus more as needed
• 1 tsp. fresh basil
• 1 tsp. fresh parsley
• sea salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper; set aside.
2. In a large bowl, combine all pizza ingredients (not toppings); mix well and form into a ball using your hands.
3. Using a rolling pin, roll the ball into a ¼ inch pizza crust on the prepared baking sheet.
4. Bake in the oven for 15 minutes or until golden brown.
5. Combine all the tomato sauce ingredients in a blender and puree until smooth. Add vegetable broth as needed.
6. Remove the crust from the oven; top with the tomato sauce.
7. Return pizza to the oven for another 10-12 minutes.
8. Remove from oven; serve warm.