Jessica in the Kitchen · by Jessica Hylton★ 5.0 (10)
Almond Flour Pizza Crust
NUTRITION · PER SERVING28M COOK
CAL 7%·PRO 7%
CARBS 9G25% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 11G70% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A yeast-free almond and wheat flour pizza crust ready in 30 minutes. Crisp and golden with a gluten-free base for dairy-free or vegan toppings.
mainamericanpizza🍪 sheet pan🔥 ovendairy freegluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup Bob's Red Mill Super Fine Almond Flour (112g)
- ¼ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (34g )
- 1 Bob’s Red Mill Egg Replacer (or 1 flax egg*, see notes)
- ½ teaspoon sea salt (3g)
- ½ teaspoon dried oregano (0.5g)
- ½ teaspoon garlic powder (1.5g)
- 1 tablespoon nutritional yeast (5g)
- Additional 2 tablespoons water (there are two in the Egg Replacer, 30g)
- 2 tablespoons oil (27g)
- ⅓ cup tomato sauce (80g)
- 1 cup vegan cheese shreds (or homemade vegan mozzarella, 200g)
At a glance
PER SERVING · TIME 28M
CAL 7%·PRO 7%
CARBS 9G25% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 11G70% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 16m
- Sodium
- 112mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 54mg
- Calcium
- 33mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 112MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.