Grain-Gluten-Free Primal Pizza Crust
I grew up in the shadows of NYC. To me, there’s no other pizza other than a New York slice. The soft gooey crust that you can fold in half, the oily cheese sliding off, the crunchy yet chewy crust dipped in extra marinara sauce. There’s truly no other pizza like it.
Sure, Chicago has great pizza in its own right – the deep dish. It has a mealier crust, almost like corn meal and has a crunch so great that you usually have to cut your piece with a fork and knife. Not that I’m complaining.
I haven’t had pizza in months since I gave up grain. I was going to have a piece while I was in NYC a few weeks ago for BlogHer but honestly, it never happened. Either we had meals already planned or I just wasn’t hungry at the time the opportunity presented itself. This, I deeply regret.
Linda and I were chatting on Twitter the other day about how awesome my biscuits were (yes, my arm hurts from patting myself on the back) and we both wondered if I could make it into a pizza crust-eqsue thingie. My husband was away this weekend so I figured it was as good of a time as any to kill some time in the kitchen in between preventing my two small children from killing each other.
And I did it!!!
This is definitely not remotely close to a NYC pizza – nothing is – and that will likely never be replicated without the disgusting (yet delicious) addition of white flour. So, I will reserve that as my very rare cheat. This crust tasted more like the deep dish kind, a little mealy and crunchy. But the best part was being able to pick up a piece of pizza and eat it!! No fork and knife!!
AndreAnna’s Grain/Gluten-Free “Primal” Pizza Crust
What you need:
- 3 c. almond flour
- 1 c. sour cream/plain organic yogurt
- 1/2 c. grated Parmesan
- pinch salt
- 1 egg
- 1/2 tsp baking soda
- fresh parsley (optional)
What you do:
- Mix dry ingredients
- Beat egg into sour cream and slowly add to the dry mixture.
- Beat until well blended.
- Mixture will be batter-like and not dough-like, so you must SPREAD this with a spatula onto parchment paper, about 1/4-in thick.
- YES, it HAS to be parchment. Trust me.
- This amount makes three small pizza crusts in the size shown. If you’re not going to eat them all, half the recipe. They do not reheat very well; they tend to get soggy.
- Bake at 350 for around 30 minutes or until brown all the way over, like this.
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