Almond, buckwheat and coconut flour are all good, gluten-free substitutes for pizza dough. Try these three pizza dough recipes and enjoy pizza once again.
Why almond flour?
To put it simply, almond flour is high in protein, low in carbs and low in sugar. It is also a source of vitamin E, a monounsaturated fat with antioxidant properties that may help to reduce the risk of heart disease.
The benefits of coconut flour
Apart from being a gluten-free alternative to wheat, coconut flour is a rich source of dietary fibre. It also contains an impressive amount of protein, even more per serving than white, cornmeal or rye flour, making it ideal for vegan and vegetarian diets. In addition, because coconut palms thrive in mineral-rich volcanic soils and are naturally fertilized with seawater, coconuts contain a complete source of all trace minerals required by the human body. Coconut is also thought to boost the metabolism, which can be helpful for weight loss.Â
Is buckwheat gluten-free?
Yes, buckwheat is gluten-free. Buckwheat and wheat are from different botanical families. Mulled from the seeds of a flowering plant, buckwheat is an excellent source of fiber and nutrients. Buckwheat also contains rutin, a glycoside known to strengthen capillary walls and improve circulation.
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Almond Flour Pizza Crust
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| Prep Time: |
| 15minutes |
| Cook Time: |
| 15 - 20minutes |
| Total time: |
- 1 1/2cups blanched almond flour
- 1/4teaspoon sea salt
- 1/4teaspoon baking soda
- 1teaspoon olive oil
- 1large egg
- Preheat the oven to 350℉. Cut two pieces of parchment paper the same size as your baking sheet — set aside.
- Combine the almond flour, sea salt and baking soda in a large bowl — set aside.
- Whisk together the olive oil and egg in a small bowl. Pour into the almond flour mixture and mix well into a soft ball.
- Place the dough between the two sheets of parchment paper and roll into a 10-inch circle, approximately one-eighth of an inch thick. Remove the top piece of parchment and transfer the pizza crust onto the baking sheet.
- Bake for 15 minutes or until light golden brown in color. Remove from the oven and add toppings while still warm.
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Coconut Flour Pizza Crust
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| Prep Time: |
| 15minutes |
| Cook Time: |
| 20minutes |
| Total time: |
- 1/2cup coconut flour
- 1/2teaspoon baking powder
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 1teaspoon dried parsley
- 1/2cup coconut milk
- 2tablespoons extra virgin olive oil
- 3 eggs
- Preheat the oven to 375℉. Brush a pizza pan with olive oil.
- Beat the eggs and milk in a medium bowl. Add in the remaining ingredients and mix well. The dough will be soft.
- Spread the dough onto the parchment paper-lined pan. The crust should be thin in consistency — spreadable, but not runny.
- Bake for 15 to 20 minutes, or until lightly browned. Remove it from the oven and add toppings. Return the pizza to the oven and bake for an additional 10 minutes.
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Buckwheat Flour Pizza Crust
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| Prep Time: |
| 15minutes |
| Cook Time: |
| 20minutes |
| Total time: |
- 1cup buckwheat flour
- 1cup of rice flour
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 1/2teaspoon garlic powder
- 1/2teaspoon onion powder
- 1/2teaspoon dried parsley
- 1/2teaspoon dried basil
- 1teaspoon raw honey
- 1/4cup olive oil
- 1/4cup water
- Preheat the oven to 350℉. Mix all the dry ingredients together well, including salt, spices and herbs in a large bowl.
- Whisk water, olive oil and honey together and add to the dry ingredients. The dough should come together to form a soft ball.
- Remove the dough from the bowl and place onto a sheet of parchment paper. Add another sheet on top and roll out the dough to a quarter-inch thickness.
- Remove the top sheet of parchment paper, and place the bottom sheet together with the dough onto a baking sheet or pizza pan. Bake for 15–20 minutes until the dough feels slightly dry.
- Remove the pizza crust from the oven and add toppings. Return to the oven and bake for an additional 15 minutes.
Have a slice and enjoy!
—The Alternative Daily
