Elana's Pantry Forums » recipes

Pizza Crust Recipe

(11 posts)

TAGS: Add words or phrases that you
think other people would search
for to find this topic:

  1. lnicole24
    Member

    Greetings. I have been making recipes from this site for a few weeks now and loving every minute of it. We have been well educated on the need for change in our diets for some time, but slower to act than I am proud to say. Much of our procrastination was due to a lack of know how in the kitchen as I never knew of many of the ingredients available and how to use them. We have been making huge strides in improving our diets and now I am in need of a great Pizza Crust or Pizza in general recipe. We are very comfortable with almond flour at this point and I recently bought coconut flour to begin experimenting. Any suggestions? This cooler weather has made me crave pizza in a bad way! Thank you for this site Elana... it has been a huge blessing in my family's diets and therefore lives.

    Posted 1 year ago #

  2. balancedlife
    Member

    A VERY easy pizza crust (and delicious too), if you don't mind garbanzo flour, is found at http://www.recipezaar.com/189571. You don't need to put it under the broiler. Just add your pizza toppings when it's almost done cooking. Garbanzo flour pizza needs extra sauce for dipping, it's a little dry.

    Posted 1 year ago #

  3. zebe912
    Member

    I have a recipe that doubles as biscuit mix or pizza crust depending on how to mix it up. It keeps as a dry baking mix & it is WAY better than anything that I've bought pre-mixed. I used it as the crust for a deep dish pizza, but you could do it either way.

    http://zebe912.wordpress.com/2008/08/20/gluten-free-biscuit-mix/

    Posted 1 year ago #

  4. Frugal Freebies and Deals
    Member

    My favorite- by far- is Chebe Pizza Crust or plain Chebe. The way I prepare it is follow the mixing instructions (I don't add the cheese) then I turn it out on a floured counter(rice flour).

    Then I roll it out to a circle and place it on a greased baking sheet. I bake it, at the recommended temperature for 15-20 minutes. After that I take it out and put my toppings on it. Then I bake it at a high temperature (450-500) until the cheese browns.

    It's really yummy and my hubby even likes it better than homemade wheat crust.

    jenetta

    Posted 1 year ago #

  5. liltea
    Member

    I'm looking for a recipe for pizza crust made with coconut flour.. If anyone has a recipe please share, thank you

    Posted 1 year ago #

  6. Hanni
    Member

    Does anyone have an almond flour pizza dough recipe that does not use cheese in the crust? Bonus points if its not thin crust (as I prefer the risen variety and do not know how to make almond flour rise). Thanks

    Posted 1 year ago #

  7. colormepink
    Member

    http://grainfreefoodie.blogspot.com/2009/05/coconut-flour-pizza-crust.html

    Haven't tried it and the poster says it's not the greatest, but maybe this could be a starting point if you are really set on coconut flour. It is dairy-free.

    I have had great success with Laura Dolson's flax foccacia that Elana just adapted and posted. It is rather whole-grain like and has a good texture and you can pick it up, which some of these other gluten-free, low carb pizza crusts can't boast. It is also dairy-free but it does use eggs. You just bake as directed, then top with sauce and toppings and bake another 5 to 10 minutes (or broil). I make mine (usually a half recipe) on parchment on a stoneware pizza pan.

    In my quest for good pizza crust, I haven't found any almond flour recipes that didn't use cheese as a binder, I'm not sure they would hold up. Perhaps an almond flour, coconut flour hybrid might work? You might also be able to adapt Elana's Gluten-Free Bread 2.0. Instead of baking in a loaf pan, try spreading it out on a pizza pan or a jelly roll pan, it has a good texture and binding from the arrowroot and might hold up as pizza crust.

    Posted 1 year ago #

  8. kara
    Member

    Can you substitue honey for agave nectar in your recipes? If so, same measurements? What about maple syrup? Thanks!
    Kara

    Posted 1 year ago #

  9. colormepink
    Member

    http://dietdessertndogs.wordpress.com/2007/12/18/a-sweet-alternative/

    I pretty much stick to agave but I found this, scroll down into the comments to see about substituting honey for agave. Sweetness and flavor will vary between honey and maple varieties, I might start with slightly less than the recipe calls for, taste the batter and adjust from there. You might find even in the same recipe that you would use different amounts of all three. For recipes that only call for a spoonful, I'd say it's pretty safe to swap them all equally.

    Posted 1 year ago #

  10. Hanni
    Member

    Hi all, wanted to let you know Elana has a recipe for pizza crust in her new cookbook. The crust is thin and has the texture of a dense cracker. I liked it very much. If you haven't done it yet, I highly recommend you order Elana's almond flour cookbook.

    Posted 1 year ago #

  11. Lenee
    Member

    I just made the pizza in Elana's cookbook and it is delicious! This crust is great; crispy and strong enough you can pick up the pieces and eat them out of your hand! It is wonderful. It has been so long since I have eaten a piece of pizza by hand. Usually, gluten free crusts are crumbly or not strong enough to pick up and eat. I am very pleased with this cookbook! I encourage everyone to get one! Happy almond flour cooking! Lenee

    Posted 1 year ago #

RSS feed for this topic

Reply

You must log in to post.