Gluten-Free Pizza Fest Take One...

Welcome guest blogger Carrie Wood to my blog site today.  Carrie is a Gluten-Free friend of mine and she'll be reviewing a few GF pizzas in honor of ATX Gluten-Free's Pizza Fest. 

Since going wheat and yeast-free over 2.5 yrs. ago, pizza has not been part of my life. Oh, sure I could eat the toppings, but pizza isn't pizza without the crust. Carrie, of GingerLemon Girl fame, posted a gluten-free, yeast-free recipe last year and the Pizza Fest gave me a reason to coerce my husband into trying 2 different gluten-free, yeast-free pizza crusts.


1st Contestant: Gluten Free Almond Flour Pizza Crust (courtesy of GingerLemonGirl)

Dry Ingredients:

2 c. almond flour

1/2 tsp. salt

1/4 tsp. baking soda

1 tsp. oregano

1 tsp. garlic powder

1 tsp. basil



Wet Ingredients:

3/4 c. mashed white beans (I used cannelinni beans)

3 eggs (Egg sub. would work, too)

3 T. olive oil



1. Preheat oven to 350 degrees. Line 12-14" pizza pan with parchment paper.

2. In a large metal bowl mix all dry ingredients together.

3. Make a well in the center of the dry ingredients and all all the wet ingredients.

4. Mix them thoroughly. The dough will be quite wet.

5. If you're making 2 med. pizzas, split the dough in half.

6. Spread the dough in a circle on the parchment paper with a spatula. It may help to wet the spatula or spritz it with non-stick cooking spray to keep the dough from sticking to the spatula. (I like the feel of dough in my hands. I opted to plop it out on the parchment paper on my pizza stone. And using wet hands, I smeared and shaped the dough - rewetting hand as necessary).

Pre bake the dough in the preheated oven for 10-132 min. until golden brown.


Add toppings (I used 1 c. Delallo Tomatoes with Basil pureed, topped with slices of low-fat, thinly sliced provolone, then turkey peppperoni, and topped with grated low-fat mozzarella).

Bake topped pizza for 10-15 min. until toppings are cooked to your satisfaction.

Cool for about 5 min. and then serve.

This crust is a bit mealy, of course, due to the almond flour. It's easy to make & shape, sets up nicely and has a good flavor. The verdict: Good, but not good enough to make again.

The rule at our house is that we all have to like it . . . since hubs is compromising and eating wheat-free goodies to accommodate my sensitivity, and my goal is to make delicious food that so closely approximates it's wheaten counterparts that no one misses the wheat!