EASY PIZZA CRUST
So here it is. The official Easy Pizza Crust Recipe! Make a few batches and freeze for a rainy day or quick dinner!
Easy Pizza Crust
Makes 2 pizza crust and each crust has 4 slices (total of 8 servings for recipe), each serving is 3 grams Net carbs
1-1/2 cups almond flour
1-1/2 tsp. baking powder
4 large eggs
4 tbsp. salted butter, melted
2 tbsp. salted butter, softened
Garlic powder
Directions
Preheat oven to 350 degrees F. Butter a 9 inch cake pan with butter and then line the bottom with parchment to insure nothing sticks. Mix all ingredients in bowl well. Pour into pan and be sure batter is evenly spread out. Bake for 20 minutes or until top is slightly brown. Carefully remove from pan and allow to cool.
With long serrated knife, carefully split crust in half horizontally (will have 2 circles). I usually use the bottom for the pizza crust because it will be more sturdy and the top half for the Cheesy Bread Sticks (see HERE).
Smear 2 tbps. softened salted butter over “crust” and then sprinkle with a little garlic powder and more salt (optional). Place under broiler until slightly brown but not burned.
Now you have a canvas for your pizza toppings. Don’t go too heavy or it won’t hold up. I usually put cheese on bottom then the sauce on top, followed by cooked Italian sausage, veggies or pepperoni.
Place back under broiler until cheese is melted and slightly brown. Keep your eye on it so it doesn’t burn. Cut with pizza cutter & enjoy!
Looks yum!
The new blog looks good!
looks great!!
Do you mean put the butter on the parchment lining? Or right on the cake pan?
Will have to try this over the weekend.
Beth, butter the pan and then place the parchment on the bottom to prevent sticking. Hope this helps!
Thanks for the clarification.
Can’t wait to make it.
so you are buttering the pan, then sticking the parchment paper to the butter?
At least butter the sides if using parchment.
At what stage would you freeze this? And are there any preparation changes when using the thawed product? Thanks so much for your innovative ideas!
Lori, I would freeze it after you have cut it into 2 rounds, this will make it easy for when you are ready to eat it! Definitely don’t skip the broiling step, this will help dry it out and help keep it slightly crunchy. Hope this helps! 😉
Wow Melissa — once again Thank You So Much 🙂 We just finished eating this pizza for lunch — I have not had anything “pizza” like for over a year and this was beyond scrumptious !!
We are totally enjoying all the recipes from your cookbook and I love the new look on the blog ! You are amazing & we are all so very fortunate to have your expert guidance & andvice in this grain-free, sugar-free, hunger free journey !!
Thanks for the new pizza crust recipe! For egg substitute I use “1 T. ground flaxseed + 3 T. water (or other liquid) = stir well” for each egg called for in recipes. Due to allergies we have to go completely egg-free.
I’d love to g+ you on my google profile, so maybe you would add that in addition to Twitter, FB, & WordPress options?
Thanks again!
Loved this–even my husband 😉 I spread it all thin (wasn’t pretty) so I didn’t have to slice it in two. It was crunchy, held up VERY well, and was tasty too! Thanks, Melissa!
How many carbs are in a serving or the pizza?
Angel, if each crust is split in half to make 2 pizzas and each pizza is 4 slices (total of 8 servings), each serving is 3 grams Net carbs.
I made something close to this. These ingredients. Plus 2 zucchini and 2 cups of cheese. I put it all in the VItaMix. It was a thin batter. I had enough for 2 cookie sheet-pans. Lined with parchment paper. Spread real thin. No butter tho. And I only used 2 eggs..it was so good!!! Baked then topped and baked again…
Shirley,
2 zucchini? Zucchini come in all sizes! How many cups, oz./lbs., etc.
Tried this recipe tonight and it is delicious! I love it!
Made this tonight and it turned our really well.
I have to work on my “slicing in half” skills, as there was much to be desired in the end result … that means I’ll have to make the recipe more often so I can practice 🙂
I’m needing a low carb pizza crust tomorrow night so perhaps I’ll try this. It looks like I can only have one piece of pizza if I’m reading this right though? Perhaps I shouldnt’ try it…:)
I had this for supper last night. I divided the batter between 2 round cake pans so I didn’t have to cut one in half. That worked out great. I also added some garlic salt and Italian seasoning to the crust. It smelled good and tasted great. I topped mine with sauce, cheese, mushrooms and sausage. The sauce made the crust a little soft so I couldn’t pick a slice up but that wasn’t a big deal. I left like I was cheating and eating something bad for me. 🙂 The crust really poofed up. I might try to spread it even thinner next time for a thin/crunchy crust. Keep the great recipes coming. I can’t wait to get my hands on your cookbook.
I loved this recipe. Decided to try it sweet with stevia and maple flavoring. That is very good too! Thanks for making a wonderful recipe!!!
I used the pizza crust recipe from wheat belly but did the toppings as you suggested 🙂 it was great, one question tho < I find it hard to find sausage with out wheat added to it? now that I read all the ingredients 🙂 also some recipes state you can use chirizo (it has yam flour) how many carbs can /should you use in 1 meal or per day? Thank You 🙂
Hi Melissa,
Your blog is fantastic. I’m just wondering what your take is on Chickpea flour or quinoa flour. I noticed you mentioned coconut flour in place of almond flour. Have you experimented with any of these? Like you mentioned Almond flour is extremely $$$$$.
Congrats again on changing your lifestyle. That’s fantastatic. I’m attempting right now with the “100” food plan, by Jorge Cruise. Again no wheat, grains, sugar, fruit, etc…..I do however miss my oatmeal. 🙂
What do you feel about quinoa? Just curious.
Thanks,
Karen
Hi Karen, I’m glad you are enjoying my blog. I have not used chickpea flour or quinoa flour… these are pretty carby flours so I have stuck to coconut and almond. You can’t use coconut flour in place of almond but I tend to use both in some combinations. I have been creating lots of nut-free recipes using only coconut flour…. My latest “World’s Best Chocolate Birthday Cake” is my FAVORITE cake and it’s made with coconut flour. About quinoa, I personally don’t eat it but if you could keep it to small amounts, it should be fine. You can always fine tune that later if needed. I hope this helps!
Melissa,
This is a great recipe! Our pizza was wonderful. I really like your recipes and am going to get your cookbook! Thanks for your hard work to make these recipes.
Could I use raw ground sunflower seeds in place of the almond flour?