A thin and crispy wheat free pizza crust tonight?
If you love grain free and dairy free recipe you’ll love this 4 ingredients Linseed, Sunflower & Almond Flour pizza crust. It took about 5 minutes to make this crust and it is clearly a no fail pizza crust. All you have to do is to blend everything together and boom!
It is ready. I did this crust many many times. I sometime used 100% ground almond instead of ground LSA but I love the taste of mixed seeds and nuts. Also it is a bit cheaper than almond meal in NZ – I bought my Freshlife LSA mix at Pak N Save in New Zealand. It is usually sold in the baking area near other flours. It is also a great way to increase fibre of this simple crust.
Make sure you roll the crust between a sheet of parchment paper and plastic wrap – on top. It is a sticky crust and this will avoid the almond flour pizza crust to stick to the roller.
I garnish my crust with light sour cream, grated mozarella, fresh baby spinach and walnuts. Again any toppings will work well on this crust simply follow the baking instructions in the recipe card below to make it perfect!
You can make this almond flour pizza crust ahead. Wrap in plastic wrap and store in a airtight container up to 3 days in the fridge. Make sure you remove the crust from the fridge 1 or 2 hour before rolling to soften.
Recipe inspired by ditchthewheat.