Almond-Flax Pizza Crust (wheat-free)

This nut/seed crust came out better tasting than the yeast-free, gluten-free pizza crust. Made this version for a pizza night dinner. It is a pre-baked crust where toppings and fresh cheese are added later and then briefly baked again. It might have helped to have these ready beforehand on a pie plate lined with parchment paper. The crust stuck to the bottom of the pie plates that I had cooked them in, making the pizzas hard to remove. This recipe ratio comes from A Gourmet Girl Cooks blog.

Crusts came out darker using brown flax seeds

Also, all I had on hand were brown flax seeds. This made the dough come out dark colored. Golden flax seeds can be substituted. I doubt there is much difference in taste.

Makes: two 10-inch round pizzas

Ingredients

1/2 c almond flour (can also grind raw almonds into flour with a food processor)
1/2 c flax seeds, ground
1 1/3 tsp aluminum-free baking powder
1/2 tsp each: dried thyme, dried rosemary, dried oregano, and dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of cayenne powder
1/4 tsp sea salt
freshly ground black pepper, to taste
1/2 c Parmesan cheese, freshly grated

Directions

Preheat oven to 375 degrees F.

1. In a medium bowl, mix dry ingredients together, then add wet ingredients and mix well. Let the dough sit for 5 minutes to thicken.

2. Spread dough onto an oiled cookie sheet or oiled pie plates. Place a ball of dough in the center and press the dough outward with an oiled spatula. Bake for 20 minutes or until cooked through and it feels dry to the touch.

If there are other pizzas in the oven and the temperature is already set to 450 degrees F, reduce the cook time so the crust does not burn. For two crusts on pie plates, I let these bake for 10-12 minutes.

3. Remove from the oven and add pizza sauce, cheese and other toppings. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is bubbly.