This is my first crack at a gluten-free pizza dough, and it turned out pretty well! It was a little bit less like glutenous pizza crust than I would have liked, but I’ll work on it. If anyone knows any tricks, please let me know! Here’s how I made it today.
1 cup almond flour/ meal
1 tsp Italian seasoning
1/4 tsp salt
1- 1 1/2 TBSP olive oil
Makes 1 pizza dough
Preheat oven to 350 and prepare baking sheets by putting down parchment paper and spraying it with cooking oil. This dough is extremely sticky, so spraying the paper is crucial!
Put all of the ingredients together in a mixing bowl and combine with a rubber spatula (the dough sticks less).
Once the dough is combined, put it onto the prepared cookie sheet and using another sheet of parchment paper (also sprayed), flatten out the dough. I found this was the easiest way to spread the dough manageably and without sticking.
This is what one of my experiments turned out looking like. Once it’s spread out as much as you want, bake it for 10 minutes while you get your toppings ready.
I caramelized onions and cooked delicious pepper bacon to put on top of mine.
After 10 minutes, take out the crust and add your toppings! Then bake it for 10-15 more minutes, until the crust is crisp and the cheese is bubbly.