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Almond Flour Pizza Crust Recipe
A delicious high-protein gluten-free almond flour pizza crust made with butternut squash and brown lentils. Dairy-free.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizers, Entrées, Savory Baked
Cuisine:
Gluten-Free, Italian
Diet:
Gluten Free, Low Lactose, Vegetarian
Servings:
1
pizza
Calories:
134
kcal
Author:
Kristen Wood
Ingredients
1 1/2
cups
chopped butternut squash
steamed
1
cup
brown lentils
cooked
1
cup
almond flour
1
egg
beaten
1/2
tsp
sea salt
1/4
tsp
black pepper
US Customary
-
Metric
Instructions
Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.
In a food processor, combine all ingredients. Blend until a smooth batter forms.
Using a spatula, spread & shape batter onto parchment paper, forming a rectangle or round about 1/4-1/2″thick.
Bake for 15 minutes. Remove. Top with desired toppings.
Bake for 15 minutes longer, or until beginning to turn golden.
Let cool a few minutes before slicing & serving.
Enjoy!
Notes
Looking for more pizza ideas? Visit our post for
8 Gluten-Free Pizza Recipe You Must Try!
Also see:
Almond Flour Peanut Butter Cookies
.
Nutrition
Serving:
1
g
|
Calories:
134
kcal
|
Carbohydrates:
12
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
23
mg
|
Sodium:
156
mg
|
Fiber:
5
g
|
Sugar:
2
g