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Grain-Free Almond Flour Pizza Crust + a Caprese Pizza Recipe | TheRoastedRoot.net #glutenfree #pizza #dinner #recipe
Almond Flour Pizza Crust (+ Caprese Pizza with Chimichurri Sauce)
Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
 
Almond flour pizza crust recipe adapted from Perry's Plate and Zen Belly
Course: Main Course
Servings: 1 large pizza
Author: Julia
Ingredients
Almond Flour Pizza Crust
Chimichurri Sauce:
  • 4 cups fresh flat-leaf parsley leaves
  • 2 cups fresh cilantro leaves
  • 1/4 cup white onion finely chopped
  • 4 cloves garlic
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1 teaspoon sea salt
Caprese Pizza Toppings:
  • 8 slices thick fresh mozarella
  • 2 inch large heirloom tomatoes sliced into ¼- thick slices
  • 1/3 cup balsamic vinegar reduced (instructions below)
  • Chimichurri sauce recipe above
  • Fresh basil
  • Salt
  • Black pepper
Instructions
Prepare the Almond Flour Pizza Crust:
  1. Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
  2. In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.
  3. Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes (mine took 60), until it has doubled in size and is full of air bubbles.
  4. Preheat the oven to 500 degrees F and line a large baking sheet with parchment paper. Lightly oil the parchment paper.
  5. Pour the pizza dough mixture onto the parchment-lined baking sheet. Note that the dough will be very sticky - this is normal. Spread the dough to desired thickness. Dough will rise in the oven, so for a crispy crust, be sure to spread dough thinly.
  6. Bake in the preheated oven for 6 to 8 minutes, until firm and golden-brown.
Prepare the Chimichurri Sauce:
  1. Add all ingredients for the chimichurri sauce to a food processor and pulse until well-combined but still chunky. Transfer to a jar and set aside until ready to use.
Prepare the Balsamic Reduction:
  1. Add 1/3 cup of balsamic vinegar to a small saucepan and bring to a full boil. Reduce the heat slightly and allow vinegar to boil, stirring occasionally, until it has thickened and reduced to 1/3 its volume, about 8 to 10 minutes. Transfer to a small cup and allow it to cool to room temperature.
Prepare the Caprese Pizza:
  1. Reduce the oven temperature to 450 degrees F.
  2. Evenly spread the mozarella cheese over the pizza crust. Place on the center rack of the oven and bake until mozarella cheese has melted, about 5 to 8 minutes.
  3. Add the sliced heirloom tomatoes, and drizzle pizza with balsamic reduction and desired amount of chimichurri sauce. Sprinkle with freshly chopped basil, sea salt, and black pepper. Use a pizza cutter or sharp knife to cut large pieces of pizza, and serve.
Recipe Notes

*Be sure your yeast is gluten-free if you follow a gluten-free diet.

The almond flour pizza crust dough should be very thick. If it's overly dry, you can add a couple tablespoons of water to get it to the consistency you see in the photos. Note that if you bake at sea level, you may need to adjust the liquid amount and the bake time. I bake at 6,000 feet of elevation.