Almond Thin and Crispy Pizza Crust
4g
Net Atkins Count ™
Net Atkins Count ™
Prep Time: 10 Minutes
Style:Italian
Cook Time: 22 Minutes
Phase: Phase 3
Difficulty: Moderate
Style:Italian
Cook Time: 22 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
Calculating Net Atkins Count™INGREDIENTS
- 1/2 cup Tap Water
- 1 tablespoon Extra Virgin Olive Oil
- 1 1/2 cup Almond Meal Flour
- 1/2 cup Flax Seed Meal
- 3 tbsp Potato Starch
- 1 tsp Baking Powder (Straight Phosphate, Double Acting)
- 1/4 tsp Salt
- 1/2 tsp Xylitol
- 3/4 tsp, leaves Oregano
- 3/4 tsp, leaves Basil (Dried)
- 1/4 tsp Crushed Red Pepper Flakes
DIRECTIONS
This recipe makes a wonderful crust. It is considered a Phase 4 recipe due to the potato starch even though it is a low amount. The potato starch allows the dough to stretch a little more and to become more crispy.
- Whisk together the water and oil in a small bowl. Set aside.
- Combine the remaining dry ingredients; stirring to blend. The spices are optional but add a nice flavor. Consider adding up to 1/2 tsp garlic powder as well. Add the wet ingredients stirring to form a thick dough.
- Grease two sheets of parchment and roll the dough between them into a thin circle or square to fit a pizza pan or baking sheet. Bake at 375°F for 20-25 minutes until golden and crisp around the edges. Allow to cool about 20 minutes to form a crunchy crust. Top with toppings and place back in the oven or broiler for a few minutes to cook the toppings. Makes 8 slices.
Cooking Tip
If you have whole flax seeds, you can grind up about 5 tablespoons in a blender to get 1/2 cup meal.
