Pizza has always been one of my favorites for both a quiet night in or a last minute get together with friends. There's just something about biting into a piping hot piece of pizza pie that makes the heart sing!
We are fortunate to have a seriously AMAZING pizza place down the street from our apartment called Timber Pizza Co. that is out of this world delicious! The ambiance is fun, the pizza is some of the best I've ever had, and it just feels like community in that little space. The best part? They have gluten-free crust. Homemade. Doesn't taste like cardboard.
Where have you been all my life?
The downside? Its pricey. Plus, I don't need pizza every night of the week - my body would be much happier if I stuck to more green things + less cheesy ones. So, recently I held myself back from convincing Jason of going out to Timber and instead gave into a pizza craving by putting on my DIY hat. Using inspiration from The Roasted Root’s Gluten-Free Spinach & Collard Greens Pizza Crust by switching it around to go with what I had in the cabinet and fridge, we ended up putting together a crust that turned out to be incredible! I replaced the greens with almond meal, used the two eggs I had left in the fridge + some flax to replace the eggs I did not have, and skipped the sun-dried tomatoes because I didn’t have any on hand (though sun-dried tomatoes are always an amazing addition). What the crust turned out to be was a little crumbly, but super reminiscent of a cornmeal crust without the corn. Its slightly sweet with the addition of honey, and really filling.
Though you can't beat a night out in the 'hood at Timber, this is definitely a recipe I'll be coming back to again!
The Everything Veggie Almond Crust Pizza
1/2 cup almond meal (can also do 1/4 cup coconut flour & 1/4 cup almond meal)
1/4 cup ground flax meal
4 cloves crushed garlic
1 tsp baking powder
3/4 tsp sea salt
1 1/2 tsp Italian seasoning
2 tbsp coconut oil, melted
2 farm fresh eggs
1 large tbsp honey
About 1 1/2 cups favorite veggies, sliced to fit pizza
1/4-1/2 cup fresh marinara or pesto
Preheat oven to 375 degrees F; prepare baking sheet with parchment paper or lightly greasing pan.
Combine all the dry ingredients (from almond meal to Italian seasoning) in large bowl; with hand mixer or whisk, vigorously combine eggs, coconut oil & honey.
Adding wet ingredients to dry, mix together until everything is combined and you’re left with a paste consistency.
By pressing down with fingers or a flat spatula, smooth crust out on baking sheet; put into oven to bake for 12 minutes, or until crust’s edges are golden.
Remove crust from the oven and apply toppings – we used a fresh pesto made earlier in the day, roasted veggies, and fresh tomato; top with cheese if you prefer (we did half parmesan & half without!).
Pop back into the oven for about 5 – 7 more minutes, or until cheese is melted or toppings are hot.
Eat & enjoy with a great glass of wine!