Steak knife shows scale and left, cut-side shows crust (topping strip removed)
While I’ve been cooking full-time since age 8 (it’s a Very Ozarks Family), I’ve never made pizza. I love it but it’s not “Ozark Cuisine” nor is it of my heredities (Irish, Russian-Jew). I could be wrong here but I assume everybody loves pizza of some kind. We’ve discussed my borderline problem with Domino’s Garlic Bread pizza crust…
Who puts okra on a pizza? The Ozarks slipped in, sorry.
It was good but I’m going to try a bazillion other things (and enjoy so doing).
Almond Flour & Chia Seed Pizza Crust:
- 1.25C almond flour (got mine at nuts.com — no, they haven’t given me money)
- .25C chia seeds
- .25t baking soda
- salt (used an espresso spoon)
- spices of choice (used questionable generic “Italian Herbs”–several shakes, probably .5t
- 1T EVOO
Mix together. The dough was a little “wet.” Being the first time I tried this, I’m unsure how it’s “supposed” to feel but even if I had ever made a traditional crust, THESE ingredients would be different…chia seeds are crunchy yet when moistened, they have a sort of gelatinous coating.
My Theory of Doughs and Batters:
“If it looks too wet, add something dry; if it looks too dry, add something wet.”
I don’t measure-measure. I may use a measuring cup or spoon (without reading which one I’m holding) but it’s an eye-balling that follows the above advice. When making something the first few times, you don’t know if it looks too wet or too dry until you have a finished product. I would make/ eat this again — as is, although I want to try others.
Smoosh out however you normally do. I was going to bake it in a cast iron skillet (cos I love my cast iron skillet almost as much as I love Domino’s Garlic Bread Crust pizza) but then thought using that pizza stone I purchased (and only use for cookies) from PamperedChef would be Smart.
Then, I remembered that I’ve never made this before. Never made PIZZA crust, let alone a freak crust. I laid out parchment paper and then smooshed Using a rolling pin would have to be easier (unless it sticks to it, terribly-so).
Bake in 350F pre-heated oven for about 15 minutes. I had no idea how to tell if it was done but it was dry to the touch and felt puffy (not fluffy) — which told me it had some kind of bread-like consistency in there! Go with that!
Earthbalance buttery spread
Garlic-powdered and TJ's Parm & Romano blend-sprinkled on top of buttery spread outer crust
Have you heard about my devotion (now dis-allowed as I’m gluten-intolerant) of Domino’s Garlic Bread Crust? I figured, why not try?
If there’s one thing I’m happily guilty of it’s using whatever I have on hand, especially if it’s not enough to do much with anyway. In the Ozarks, you’re so poor (and remote, even if you have money for something; there’s nothing available) that you regularly eat rotten stuff. If I’ve got things that are not rotten? HECK YEAH!
Marinara; okra, cooked sweet red peppers, pearl onions, garlic gloves cooked in EVOO and 2 leftover slices of Canadian bacon (pinched into pieces) and less than 1 serving of Turkey Pepperoni topped with TJ’s Lite Mozzerella shreds and more of that generic “Italian Seasoning.”
ready for 2nd baking
Bake til cheese is melted and starting to toast.
Mine took maybe 20 minutes? You can see the size of the pizza in relation to the pizza stone is quite small. The pizza stone is massive but still, this ended up about 9″ diameter. In future, I’d be happier with it larger (add ingredients to crust) or rolled out, although I enjoyed the “thickness” of the crust. When hot, it wasn’t reliable to pick up to eat. I used a fork. When cold (leftover pizza for breakfast!), I was able to eat it “by hand.”