Oh my goodness! I finally found a way to eat yummy pizza AND stay clear of my food allergies, which are ironically some of the same foods to avoid if you have Parkinson’s. This recipe does have potato starch (on the Keto “avoid” list), but for the rest of you with PD who are steering away from gluten and dairy, this is the best recipe I’ve found.
This easy-to-make gluten-free pizza crust is perfectly crisp on the edges and tender in the center. The author is the Minimalist Baker*, although I have modified it to make it easier for people with PD.
Makes one large pizza (6 slices)
Ingredients:
CRUST
- 1 1/3 cup almond flour (not almond meal)
- 1/2 cup potato starch
- 1/2 cup arrowroot starch
- 1 Tbsp flaxseed meal
- 1 tsp baking soda
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 7-8 Tbsp water (add more as needed)
TOPPINGS
- Any pizza sauce that is vegan (I like mixing a little BBQ sauce for a sweet smoky taste)
- Sliced vegetables (e.g., bell pepper, onion, mushrooms, garlic, artichoke hearts, zucchini, sun dried tomatoes, spinach, etc.)
- Dairy-free cheese (I use a mixture of shredded nut cheddar and mozzarella)
- You can add cooked meat/chicken if you are not concerned with keeping it vegan.
Instructions:
1.Preheat oven to 375 degrees F (190 C). Use an oiled pizza pan or baking sheet.
2. In a medium mixing bowl add the almond flour, potato starch, arrowroot starch, flaxseed meal, baking soda, oregano, garlic powder, and sea salt. Whisk thoroughly to combine.
3. In a separate small mixing bowl, combine the vinegar, olive oil, and water. Whisk to combine.
4. Add the wet ingredients to the dry ingredients and stir to combine until a dough forms. If it is too crumbly, add water. If it is too sticky, add almond flour.
5. Transfer the dough to your pan and flatten it into a circle, or make little hearts for fun. It should be about 1/4-inch thick or less.
6. Bake on middle rack in your oven for 10-15 minutes.
7. Remove from the oven and top with yummy sauce and toppings (but don’t add the cheese yet).
8. Bake for another 15-20 minutes or until the toppings are toasted and the crust is very slightly golden brown and firm to the touch.
9. Now you can add the cheese and pop it back into the oven for 5-6 minutes, or until the cheese is melty. Enjoy!
Store leftovers covered in the refrigerator for up to 3 days.
To freeze just the crust for later: You can bake it then freeze on a baking sheet up to 6 weeks.
*Modified recipe from: www.minimalistbaker.com/easy-vegan-gluten-free-pizza-crust