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Almond Flour Pizza Crust - Gluten Free
From Stones River Market
<p>This is an easy recipe which uses 8 ingredients including Almond Flour and a little bit of Coconut Flour. It’s a “Bake, Top, Bake” style recipe so you can use the topping of your choice and make it vegetarian using mushrooms or another choice along with sauce. The recipe makes about 8 slices from a roughly 14-16" diameter pizza so you can make it for the family or keep some and eat later.</p>Source: Bean Girl (Entered by Bryan Sox)
2-1/4 Cup Almond Flour (by volume)
1/4 Cup Coconut Flour (by volume)
1 Tsp Oregano
1/2 Tsp Baking Powder
3 Each Large Eggs
1/2 Tsp Salt
2 Tbsp Olive Oil
1/2 Tsp Ground Black Pepper
Step by Step Instructions
- Preparation: Mix the dry ingredients well in a mixing bowl. Whisk the eggs and oil in a separate bowl well. Add the wet ingredients to the dry ingredients in parts stirring well until all are mixed together and blended throughout. Form a dough ball and then lay on a piece of parchment paper. Lay a second piece of parchment paper on top and roll until its about 14-16” in diameter making sure to take the loose pieces and place them back in the dough to get a consistent thickness throughout. Curl up the edges if you prefer or leave flat. Remove the top parchment paper and place on a large pizza pan with the bottom piece of parchment paper.
- Baking: Bake the dough about 12-15 minutes in a pre-heated oven at 350F until it has begun to brown. Remove and place your toppings including the sauce you’d like evening spread across the top. Return to the oven and bake for an additional 13-16 minutes until the crust is golden brown at the edges and the cheese is melted and beginning to brown. Let cool for about 5 minutes and slice into 8 pieces. Enjoy! It’s good the next day as well. We used pizza sauce, freshly sliced pepperoni and freshly grated mozzarella.
- Nutrition (per slice): 250 calories, 9 grams protein, 8 grams carbohydrates, 21 grams fat, 75mg cholesterol, 162 mg sodium (nutrition is for the crust only)
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