I made this recipe the other night along with the zucchini base pizza and a coconut flour pizza. It was decided that a spinach and bocconcini topping would go well with it. The recipe follows closely to the Pizza Crust recipe from Elana Amsterdam’s Gluten-Free Almond Flour Cookbook.
Grain-Free Tomato, Spinach and Bocconcini Pizza
Ingredients
Base
- 1.5 cups Almond flour (I used Almond meal)
- Dash of Sea salt
- 1/2 tspn Baking soda
- 1 Tbspn Butter
- 1 egg
- Mixed herbs of your choice
Toppings
- Tomato sauce base (we made ours from garlic, tomato paste, oregano, salt & pepper, water)
- Spinach leaves
- Bocconcini
- Cherry tomatoes
How to make
Base
- Preheat oven to 180 degrees Celcius.
- In one bowl combine the almond flour, sea salt and baking soda.
- In another bowl beat the egg into the butter (melt the butter first).
- Combine the wet ingredients into the dry ingredients. You should get a dough like texture.
- Roll the dough into a ball and place onto a sheet of baking paper. Place another sheet over the top.
Roll out the dough
- Use a rolling pin to flatten the dough into the desired shape and then bake it in the oven for around 15 minutes.
Ready for the oven
Toppings
- Add your desired toppings and bake for another 10-20 minutes until ready.
Toppings added, ready to go back into the oven
Other pictures:
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The days of regular omelette’s are over. I guarantee you that this recipe will be more tasty than your regular omelette recipe. In fact, if this recipe is not better I will come to your house and make an omelette for you.
These amounts are just estimates. I tend to just guestimate.