So I’m attempting to go grain-free and sugar-free for a while to expedite the adrenal healing process. *Fingers crossed.* I sure hope it’s worth it! I don’t know what’s worse…not being able to mix up a batch of muffins or not eat them. Ok, nevermind, I know. It’s the mixing part! I can’t explain, it’s just fun to create and invent.
So lately I’ve been making 2 dinners, or at least 1 dinner and a “modified” dinner for me. Well, it was getting old. I sort of told the husband that he needed to be grain-free with me so that I wouldn’t go crazy. He wasn’t excited about it, but he must have remembered if it wasn’t for me, he wouldn’t eat. So he said yes.
We loooove our pizza nights. They’re perfect for figuring out what to do with leftovers. We literally pile the countertop with random ingredients from in our fridge, throw them on a perfect pizza crust and presto! Dinner. And it’s always delish. So I knew I’d have to find a way to finagle that back into our weekly routine. I turned to almond flour.
Now, I’m way too frugal to buy a teensy little sack of almond flour for $11. So ridiculous. I usually buy almond meal from Trader Joes. I figured that would work just as well. I whipped up 2 c. of almond meal, threw in some salt and baking powder, a couple of eggs to hold it all together and…well…it was ok. Definitely need A LOT of water to drink with that crust. One bite is ok, after two you start to choke a little. It’s really gritty. After that I decided to make my own almond flour. I have a grain grinder, so I bought some blanched almonds at a good price from Trader Joes. I was a little nervous because the pizza dough mix was really, well, almond butter-y. I needed the help of wax paper to press it down. However, it tasted MUCH better. Not as gritty, and more like regular pizza dough. Don’t get me wrong…you will not be biting into squishy, starchy rice flour, BUT justify the different texture with the fact you’ll be biting into a heck of a lot of protein and antioxidants…with 0g of sugar. It’s definitely worth a try. And with the medical community FINALLY in agreement that “fat doesn’t make you fat, sugar does”, you can eat a slice or two without worrying about the calories and carbs. It’s kind of nice. Satisfying, even.
We topped this pizza with 1/3 can of organic diced tomatoes, fresh basil, artichokes, black olives, poached chicken, and a light sprinkling of Manchego cheese. Top it with whatever you like!
Here’s the crust recipe:
- 2 1/4 c. almond flour, divided
- 2 eggs
- 1 t. baking powder
- 1 t. sea salt (less if you’re not a salt junkie like me)
- Preheat the oven to 425 degrees F.
- In a medium bowl, whisk together 2 eggs. Add almond flour, baking powder, and salt. Mix to combine.
- If it is very mushy (and it probably will be) add the other 1/4 c. of almond flour. It will still not look like you can roll it out at this point–that’s ok.
- Spray a pizza pan with non-stick spray and dust it with a little almond flour (or almond meal could work here, too). Press the dough down, shaping it to fit the pan, leaving it about 1/4″ thick. Use waxed paper to keep it from sticking to your fingers.
- Bake the pizza for about 15-20 minutes, or until golden and starting to crisp on the edges. Remove and top with whatever toppings you like.
- Return to the oven and bake for 15 minutes more, or until the cheese is melted and bubbling.
- Cut and serve!