Sunday, May 3, 2009

Flourless Pizza Crust

The fella has been missing pizza just a teeny bit.

It used to be his Tuesday night ritual to buy the cheapest most unspeakable frozen pizza to eat while doing the geeky things he does on Tuesdays with his friends while I work. Apparently it's called gaming or something. Everyone has their flaws so I try to pretend this one doesn't exist by refusing to understand it.

Some people juggle geese. Some people sit around pretending to be demons and necromancers while playing with tiny painted figures. Some people decide to cook highly complicated meals 7 days a week and then freak out at random intervals about it being too difficult. If the person is worth it you grin and bear their silly hobbies and soldier on. Really I'm more concerned about his ability to have eaten those cardboard pizzas for so long.

After several months of being unable to slather gluttony rounds of dough with mounds of cheese he's been getting punchy. We drive by pizza places and he starts to drool. At night he would mumble the name of his lost mistress, pizza. Any mention of the word would cause him to go wide in the eyes and tap his veins begging for a fix.

Okay so it wasn't quite that bad. There were times that he looked at me however and I couldn't tell whether he was imaging that I was a pizza he was about to eat or if he was wondering how he could back out of this diet before losing his cheese loving mind. It was time to find a way to make this man a pizza.

Enter almond flour and all the wonderful things that can be made out of it. We've been on a bit of a kick with it lately, satisfying cravings all over the place by using it. So it was only natural that about this time I stumbled upon a nut flour pizza crust recipe. And lo the heavens opened and the fella said “woo flipping hoo” when I sent him the link letting him know pizza was imminent.

When the faithful night of pizza making arrived we were both bouncing with excitement. Then we started making the crust mixture and got a bit concerned. It was really runny and didn't look like any crust I'd ever made before. It didn't seem like it was thick enough to not run all over the pan. And how was this wet mess going to solidify enough to put toppings on it in just 5 minutes of baking? We were seconds away from thawing something from the freezer as we watched the crust do a whole lot of nothing in the oven.

Miraculously I pulled it from the oven and it was a nice firm crust like texture. We let it cool to firm up a bit more and started throwing toppings on it. It withstood being covered in sauce and veggies so things were looking good. I pre-sauted the vegetables assuming the vegetables wouldn't have enough time to cook on such a delicate crust and was right. Unless you like raw veggies on your pizza, cook them to your preferred level of doneness before this goes back in for round two. Topped with some sundried tomatoes and Havarti and we were drooling as hard as the dog does while we cook.

This was fabulous! It looked and smelled and had the texture of pizza. It doesn't taste like the real thing exactly but its a great fake out. The only problem is you really need to oil whatever surface you're baking this on or it will never let go of the pan. We spent a lot of time dislodging our pizza before being able to eat it.

I'm sure this will become a regular fixture on our menus. That sound you hear is the fella sighing with relief. His favorite food is a possibility again.

Flourless Pizza Crust

3 eggs
3 tablespoons yogurt
1 tablespoon oil
1/ 2 teaspoon baking soda
1/ 2 salt
6 ounces ground almonds
1 teaspoon vinegar

Preheat the oven to 360. Line a round pizza pan with baking parchment, make on a silcone tray or oil your pan VERY well. This crust will stick like crazy.

Whisk the first five ingredients together in a bowl until frothy and starting to thicken slightly.

Beat in the ground nuts and vinegar and spread onto the baking parchment in an even, thin layer. It will be like thick batter, not a sticky dough. It doesn't look anything like pizza crust at this point but don't worry.

Bake for 5 minutes until just firm but not colored. Leave crust to cool a little before spreading your chosen toppings on and re-baking until the edge of the pizza base is golden brown and the cheese melted. You'll want to pre-cook any vegetables you plan on putting on this pizza in order to soften them, they won't have much time to cook before the crust is ready to be removed from the oven.

Original recipe from Straight Into Bed Cakefree and Dried blog.

1 comment:

Quincidence with a purpose said...

I bet baking parchment would solve the need for oil problem.
I don't know how I am going to solve the drool problem though