Ditch the wheat with this Unique Almond Pizza Crust using both almond meal and either barley or spelt flour for a nutty flavor and crisp texture.
Let’s be honest, most pizzas are favored for their crust. Deep dish pizza, thin crust pizza or stuffed pizza, it’s all about the pizza crust.
Most pizza crusts are made with highly processed wheat flour, making them very glutenous; often tasteless.
I love bread and that is what pizza basically is to me. Therefore I wanted to up the flavor and nutrition in my pizza crust, and not just east white bread.
So, I created a unique pizza crust to love, not just cover with a ton of cheese.
Almond Pizza Crust
Despite the general thinking that almond flour is just for desserts, I found the gentle nutty flavor perfect for a savory dish.
Obviously in order to get a pizza dough that would rise, I needed a gentle gluten helper. Since I wanted to be able to roll the pizza dough out onto pizza pans, I treated the dough just as I would bread dough.
Consequently, I created the best darn pizza dough I’ve ever had. Anything and everything will taste delicious on top.
Often in Mediterranean cooking, nuts are used in savory dishes in place of a meat protein.
While I had planned to make a pizza that could be topped with or without meat, I wanted the crust to be spectacular alone.
Almonds have such a gentle nutty flavor and lend wonderfully to many other flavors in a single dish.
What Makes An Almond Pizza Crust Unique?
Basically everything makes this pizza crust unique! There are three types of flour, bringing both nourishment and flavor to the dough.
Additionally there is a heavy handed amount of olive oil, adding a slightly peppery flavor to the crust.
How To Make Almond Pizza Crust
To start off with, like any yeast dough, the yeast, sugar and water sit for 5-minutes to foam and proof.
Once the yeast is proofed, olive oil and an egg are whisked in, adding to the amount of liquid.
The three types of flour are gently whisked in with salt, stirring and folding in more flour until thick and no longer sticky.
The dough is cover and placed in a warm place to rise, then ready to become the best pizza you’ve ever had.
While you can certainly pile on the tomato sauce, pepperoni and cheese on this pizza crust, why not try a few different pizza toppings!
Just a few of my favorite options for your unique pizza experience:
- Spinach Pesto Pizza
- Deconstructed Ratatouille Pizza
- Sfeeha – Mediterranean Meat Pies
- Fig and Garlic Chive Pizza
- Medium size bowl
- Wire whisk or wooden spoon
- Measuring cup
- Measuring spoons
- Rolling pin
- Almond flour
- Barley flour
- Spelt flour
- Olive oil
Unique Almond Pizza CrustCourse: PizzaCuisine: MediterraneanDifficulty: Easy
Almond and barley flour both bring a nutty flavor to this unique pizza crust, while spelt flour gives it the substance.
Almond flour – 1 cup
Barley flour – 1 1/2 cups
Spelt flour – 2 cups, plus
Water – 1 cup
Yeast – 2 tsp
Sugar – 1 tsp
Egg – 1
Olive oil – 1/4 cup
Salt – 1 tbsp
- Place the water, yeast and sugar in a medium size bowl for 5-minutes to form foam and bubbles.
- Whisk in the egg and olive oil.
- Sprinkle in the almond flour, barley flour and salt. Continue to fold in the spelt flour until the dough is no longer sticky and easy to pick up into a ball. Cover and let rise in a warm (not hot), place until doubles in size. About 90-minutes.
- The dough is now ready to roll out.
- If not using the dough right away, it can be stored in an airtight container in the fridge for several days, or frozen.