Since finding out that I have celiac disease, we’ve been working through our recipe staples to see what we can keep eating, what needs to be altered, and what can’t I ever eat again. One thing that we did was dump all the wheat flour out in our house. Luckily, I only had about a cup left but into the trash it went. Hubs was saying we could just use gluten free flour and replace it with our favorite recipes. We found some almond flour at Costco and picked that up. Then Hubs decided we should make pizza.
Now, I don’t really like pizza. I’m never like “oh man, I am craving pizza!” Except now that I can’t have pizza, it’s all I can think about. A quick google search yielded a few recipes and we decided we would make an almond flour pizza crust and a gluten free flour blend. The recipe called for 3 different flours but we were able to find some pre-blended flour so we just went with that.
Here’s a fun fact: people who eat a gluten free diet spend 235% more on their food each month. That 1 to 1 baking flour was $6! Ugh. Anyway….the almond flour recipe came from here and the gluten free flour blend recipe came from here. One of the biggest differences is that the blend has yeast in it so when it cooked, it looked more like traditional pizza dough. We also halved the blend recipe and tried to blend the almond flour one but it was too small so that one we kept as a full recipe. The almond is on the left and the blend is on the right.
Neither dough actually felt like normal dough. The almond dough was easy to press out into a crust shape but the blend was so sticky. It was too sticky to even roll out with a rolling pin so it was a little lumpy. We topped both pizzas with pizza sauce and an Italian cheese blend. On one half we put mini pepperonis and on the other side we put mushrooms, black olives, and Italian sausage. Both crusts required a pre-bake and then we topped them and cooked them up.
The gluten free blend dough is on the top and the almond flour is on the bottom. You can see the blend looks much more like real pizza and it tasted the best too. The almond flour left our crust nutty. I thought it tasted almost like a pie crust. Overall, we decided the blend was the clear winner. But don’t get too excited because it still didn’t taste like normal pizza. I couldn’t even finish all my pizza because the dough was just too doughy. Like the gluten free flour was overcompensating for something.
I don’t know. What’s your favorite gluten free pizza crust?