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Almond Pizza Dough

A classic, easy-to-make pizza dough.
  • By Sharon Lenzner
  • 8091 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_images/456/Almond-dough768x503.jpg
Ready Time
20 mins
Preparation
20 mins
Cooking
 -  
Serves   2 Classic Pizza Bases
ready_time
20 mins
Ready Time
20 mins
Preparation
 -  
Cooking
  2 Classic Pizza Bases
Serves
server

 

Ingredients

  • 260g almond meal
  • 130g arrowroot flour 
  • 1½ teaspoons baking powder
  • 1 teaspoons sea salt
  • 3 organic free-range eggs
  • 4 tablespoons coconut oil or macadamia oil 
  • 120ml almond milk
  •  

     

Method

  1. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  2. Combine the almond meal, arrowroot flour, baking powder and salt in a large mixing bowl. In a separate bowl combine the eggs, oil and almond milk and whisk until combined.
  3. Fold the egg mixture into the dry ingredients one-third at a time and mix thoroughly to form a smooth, thick batter.
  4. Select CLASSIC crust setting.
  5. Grease a 30cm (12 inch) pizza pan with oil and line with baking paper.
  6. Spoon half of the mixture onto the lined pizza pan. Using a palette knife, spread the mixture to a thickness of approximately 5 mm in a round/rectangular shape, as desired.
  7. Bake the pizza base for 5 minutes until cooked through and lightly browned. Remove from the oven and set aside to cool. Repeat with the remaining batter.
  8. Flip the pizza base over onto another large piece of baking paper, peel away the top layer of paper, and add the toppings of your choice.  
  9. Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes.
  10. Open the lid and slide the paper out carefully; close the lid and cook a further 5 - 7 minutes or until cooked to your liking. Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown.
  11. Open the lid carefully with oven mitt and remove the pizza onto a chopping board. Cut into 8 wedges and serve immediately.
  12. Repeat with the second base or store in the freezer for another time.

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Guest Wednesday, 20 November 2019
 
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