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Pizza Crust
- 1 cup Bob’s Red Mill Super Fine Almond Flour, 112g
- ¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 34g
- 1 Bob’s Red Mill Egg Replacer , or 1 flax egg*, see notes
- ½ teaspoon sea salt, 3g
- ½ teaspoon dried oregano, 0.5g
- ½ teaspoon garlic powder, 1.5g
- Additional 2 tablespoons water, there are two in the Egg Replacer, 30g
- 1 tablespoon nutritional yeast, 5g
- 2 tablespoons oil, 27g
Pizza Toppings (Optional and Up to You)
- ⅓ cup tomato sauce, 80g
- 1 cup vegan cheese shreds, or homemade vegan mozzarella, 200g
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Preheat oven to 450ºF/230ºC.
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In a bowl, mix the Bob’s Red Mill Almond Flour, Bob’s Red Mill all purpose flour, flax meal, sea salt, dried oregano and garlic powder. Add in the water and oil and stir to combine until a dough is formed. Knead for about two minutes then turn out into a bowl into a baking sheet lined with a silicone mat or a greased parchment paper.
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Press out the ball into a round crust shape about 10 inches diameter, even all around. Prick with a fork so it doesn’t rise during the first bake. Bake the crust for 7-8 minutes in the oven. Remove and let cool slightly.
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Top the pizza with your favourite toppings. I like a simple crispy kale pizza with the above pizza toppings. Add the tomato sauce, then the cheese, then the chopped kale. They can overlap the edges of the crust if you’d like, or you can leave it bare for a solid crust edge.
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Place in the oven and bake for 8-10 minutes, watching after 8 minutes to see that the crust doesn’t burn or only browns slightly. You can broil for a minute so the cheese is bubbly.
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Remove, slice into 8 slices, let cool slightly, and enjoy!
- The Bob’s Red Mill Egg Replacer works perfectly to bind this crust. Make it with 1 tablespoon Egg replacer powder and 2 tablespoons water according to the directions on the package.
- If you don’t have an egg replacer, swap this for a flax egg instead. A flax egg is 1 tablespoon flax meal, 3 tablespoons water, mixed and set up in the fridge for 15 minutes. When you’re using a flax egg, lower the additional 2 tablespoons of water to 1 tablespoon to balance it out. I have tested both and the egg replacer comes out on top each time.
- The calories are for the pizza crust alone since we may likely use different vegan cheeses and toppings.
- I also used Bob’s Red Mill for my nutritional yeast.
Calories: 128kcal, Carbohydrates: 7.1g, Protein: 3.7g, Fat: 10.5g, Sodium: 178.4mg, Fiber: 2.1g, Sugar: 0.6g
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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