A healthy vegan pizza crust made with almond flour and oats, requiring no yeast. Perfect gluten-free alternative that's crispy on the outside and tender inside.
italian
vegan
Nutrition
Provides healthy fats from almonds and fiber from oats while being naturally gluten-free and plant-based.
| calories | 230 kcal |
| energy | 962 kJ |
| protein | 7 g |
| total fat | 17 g |
| saturated fat | 1 g |
| trans fat | 0 g |
| polyunsaturated fat | 3 g |
| monounsaturated fat | 11 g |
| cholesterol | 0 mg |
| carbohydrate | 8 g |
| sugars | 2 g |
| dietary fibre | 5 g |
| sodium | 295 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerlunchbakingveganpizzamain courseoven and roastingfamily friendly
Vegan Almond Flour Pizza Crust (No Yeast)
Kiipfit.com (Gunjan)
4
servings
0
per serve
0
minutes
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Suggested Toppings
Equipment
Oven
Pizza pan
Parchment paper
Mixing bowl
Rolling Pin
Fork
Cooking spray
Pizza cutter
Instructions
1
Preheat the oven at 350 degree Fahrenheit. Prepare a small pizza pan with a parchment paper.
2
mix
In a bowl, combine almond flour, oats, baking powder, salt, garlic powder, basil, oregano. Mix it well with a spoon.
In a bowl, combine almond flour, oats, baking powder, salt, garlic powder, basil, oregano. Mix it well with a spoon.
3
knead
Add water and knead it gently to form a dough. The dough should bind itself.
Add water and knead it gently to form a dough. The dough should bind itself.
4
shape
Place the dough on the prepared pizza pan and place another parchment paper on top of the dough. With a rolling pin, roll the dough flat through the parchment paper. When the edges crack and the dough is half way through flat, remove the top layer of parchment paper. Shape the dough with hands by pressing it from all sides while roughly joining the edges. The base should be about 1/4 inch thickness and about 8 inch in diameter. Do not over do this step. Do not join the edges super perfect. Let the edges be slightly cracked because this helps the base to be firmer after its baked.
Place the dough on the prepared pizza pan and place another parchment paper on top of the dough. With a rolling pin, roll the dough flat through the parchment paper. When the edges crack and the dough is half way through flat, remove the top layer of parchment paper. Shape the dough with hands by pressing it from all sides while roughly joining the edges. The base should be about 1/4 inch thickness and about 8 inch in diameter. Do not over do this step. Do not join the edges super perfect. Let the edges be slightly cracked because this helps the base to be firmer after its baked.
5
bake
With the help of a fork, gently poke the flat dough all over its top. Grease the top of the base with a cooking spray and place it in the middle rack of the oven for only 8 minutes. Take it out and place it on a flat working counter. Leave the oven on.
With the help of a fork, gently poke the flat dough all over its top. Grease the top of the base with a cooking spray and place it in the middle rack of the oven for only 8 minutes. Take it out and place it on a flat working counter. Leave the oven on.
6
topping
Spread your favorite toppings and put it again in the middle rack of the oven to bake for another 10 minutes. Then shift it to the bottom rack of the oven and bake it only for 3-5 minutes or until the edges starts to brown. Turn off the oven and take it out immediately.
Spread your favorite toppings and put it again in the middle rack of the oven to bake for another 10 minutes. Then shift it to the bottom rack of the oven and bake it only for 3-5 minutes or until the edges starts to brown. Turn off the oven and take it out immediately.
7
serve
Slice it with a pizza cutter or with a knife. Let it settle for few minutes before picking up the slices. This helps in firming up. Enjoy!
Slice it with a pizza cutter or with a knife. Let it settle for few minutes before picking up the slices. This helps in firming up. Enjoy!
Vegan Almond Flour Pizza Crust (No Yeast)
Kiipfit.com (Gunjan)
4
servings
0
per serve
0
minutes
A healthy vegan pizza crust made with almond flour and oats, requiring no yeast. Perfect gluten-free alternative that's crispy on the outside and tender inside.
italian
vegan
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Suggested Toppings
Equipment
Oven
Pizza pan
Parchment paper
Mixing bowl
Rolling Pin
Fork
Cooking spray
Pizza cutter
Instructions
1
Preheat the oven at 350 degree Fahrenheit. Prepare a small pizza pan with a parchment paper.
2
mix
In a bowl, combine almond flour, oats, baking powder, salt, garlic powder, basil, oregano. Mix it well with a spoon.
In a bowl, combine almond flour, oats, baking powder, salt, garlic powder, basil, oregano. Mix it well with a spoon.
3
knead
Add water and knead it gently to form a dough. The dough should bind itself.
Add water and knead it gently to form a dough. The dough should bind itself.
4
shape
Place the dough on the prepared pizza pan and place another parchment paper on top of the dough. With a rolling pin, roll the dough flat through the parchment paper. When the edges crack and the dough is half way through flat, remove the top layer of parchment paper. Shape the dough with hands by pressing it from all sides while roughly joining the edges. The base should be about 1/4 inch thickness and about 8 inch in diameter. Do not over do this step. Do not join the edges super perfect. Let the edges be slightly cracked because this helps the base to be firmer after its baked.
Place the dough on the prepared pizza pan and place another parchment paper on top of the dough. With a rolling pin, roll the dough flat through the parchment paper. When the edges crack and the dough is half way through flat, remove the top layer of parchment paper. Shape the dough with hands by pressing it from all sides while roughly joining the edges. The base should be about 1/4 inch thickness and about 8 inch in diameter. Do not over do this step. Do not join the edges super perfect. Let the edges be slightly cracked because this helps the base to be firmer after its baked.
5
bake
With the help of a fork, gently poke the flat dough all over its top. Grease the top of the base with a cooking spray and place it in the middle rack of the oven for only 8 minutes. Take it out and place it on a flat working counter. Leave the oven on.
With the help of a fork, gently poke the flat dough all over its top. Grease the top of the base with a cooking spray and place it in the middle rack of the oven for only 8 minutes. Take it out and place it on a flat working counter. Leave the oven on.
6
topping
Spread your favorite toppings and put it again in the middle rack of the oven to bake for another 10 minutes. Then shift it to the bottom rack of the oven and bake it only for 3-5 minutes or until the edges starts to brown. Turn off the oven and take it out immediately.
Spread your favorite toppings and put it again in the middle rack of the oven to bake for another 10 minutes. Then shift it to the bottom rack of the oven and bake it only for 3-5 minutes or until the edges starts to brown. Turn off the oven and take it out immediately.
7
serve
Slice it with a pizza cutter or with a knife. Let it settle for few minutes before picking up the slices. This helps in firming up. Enjoy!
Slice it with a pizza cutter or with a knife. Let it settle for few minutes before picking up the slices. This helps in firming up. Enjoy!
dinnerlunchbakingveganpizzamain courseoven and roastingfamily friendly
Nutrition
Provides healthy fats from almonds and fiber from oats while being naturally gluten-free and plant-based.
| calories | 230 kcal |
| energy | 962 kJ |
| protein | 7 g |
| total fat | 17 g |
| saturated fat | 1 g |
| trans fat | 0 g |
| polyunsaturated fat | 3 g |
| monounsaturated fat | 11 g |
| cholesterol | 0 mg |
| carbohydrate | 8 g |
| sugars | 2 g |
| dietary fibre | 5 g |
| sodium | 295 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
