Almond Crust Minis

This is an alternative to your regular dough. Regular dough is one of the best things on the planet as far as I am concerned. When made well. I am in love with dough. The one I have in my head that comes with expectations based from previous experience. I have eaten the crusts for this dough at least a hundred million times. I had to make this one and see how it stacked up to the one that has me by the heart strings.

Almond meal crust, my new alternate. The “dough” had me wonder in the beginning. With AP flour dough, I know what to expect. With this one, I was not so sure.

I adapted the recipe slightly making small circles instead of one large pie cut into triangles. Shapes aren’t considered ingredients I realize. Still a modification. The toppings completely different. The almond flour is different. Unbalanced vs balanced. Meal vs flour. The recipe as a whole belongs to Healthy Recipes Blog. I borrowed it. Glad it was shared. I will make the big pie next round and perhaps give those toppings a try.

I used the parchment paper for twice.

The Crust

  • 2 cups of almond meal
  • 1 teaspoon coarse diamond kosher salt (if using fine salt, like pink salt would use just 1/2 teaspoon)
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 large egg

Toppings (Have fun with the toppings!)

  • Sauce is optional. Olive oil and salt the bottom of all, I suggest. A little red tomato sauce on some or basil pesto on others.
  • Warmed cherry tomatoes
  • Feta cheese and some goat cheese on some
  • Sautee a mushroom or two
  • Grated carrots look nice and taste great and are good for your eyes
  • Basil from my basil plant (that has since died)


  • Preheat oven to 400 degrees F. Line a broiler-safe baking sheet with unbleached broiler-safe parchment paper.
  • In a large bowl, whisk together the almond flour, kosher salt, baking soda and garlic powder.
  • In a small bowl, whisk the egg.
  • With a rubber spatula, mix the egg into the flour mixture, then knead the crumbly mixture into uniform, smooth dough.
  • Transfer the dough to the prepared baking sheet. Cover with another sheet of parchment paper and use a rolling pin to roll into a large, 10-inch diameter, ¼-inch-thick circle.
  • Bake until golden and edges are just beginning to brown, 7-8 minutes.
  • Remove the pizza crust from the oven. Switch oven to broil and set a rack 6 inches below flame (not directly below flame).
  • Top the crust with the pizza sauce, sprinkle with mozzarella and add any other toppings (I used Applegate uncured pepperoni). Cover the edges of the crust with strips of foil to prevent them from burning.
  • Return the pizza to the oven and broil briefly, just until cheese is golden and bubbly, 2-3 minutes. Remove from the oven and allow to cool and set for 5 minutes, then use a pizza cutter to cut into 8 triangles. (I make small circles) Serve immediately.

Until Next Time…

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