You may have noticed that blanched almond flour has changed my life. You can put that stuff in a food processor with a little butter and a little liquid, maybe an egg, spices or herbs or honey or whatever you like, and you have a pie crust or a pizza crust or a pot pie topping or whatever floats your boat in no time.
How did I not know about almond flour before??
There was a time when Chris and I would order pizza like once a week, and spend all day having a Lost marathon. Those days are over, for a lot of reasons, one of which is that we killed Lost (sigh). But, we still end up having some variation of “pizza” almost every week. Now our pizza is usually grain-free and homemade, but it still seems like a treat every time. Plus, we have complete control over the ingredients and can come up with all kinds of new variations. Usually we use some kind of pesto or traditional red sauce, veggies, and meat, but this week I had some smoked salmon that we needed to use (long story involving a recipe that I thought sounded good but Chris vetoed…) so we got creative with our pizza night. The result was an herby cream cheese and lox inspired dinner!
Crust Ingredients (Serves 4) *
- 2 1/2 cups blanched almond flour
- 3 1/2 tablespoons cold butter, cut into pieces
- 2 tablespoons lemon juice
- 1 tablespoon water
- 2 tablespoons chopped fresh chives
- 6-8 ounces smoked salmon, sliced
- 1 cup shredded cheese (any white cheese that melts well will do; I used a combination of raw white cheddar and swiss)
- 3 cloves garlic, very finely minced
- 1/2 cup plain strained yogurt
- 1 tablespoon dried dill
- 1/4 cup chopped fresh chives
- 2 tablespoons capers, choppped
- Preheat oven to 350 degrees Fahrenheit.
- Combine all crust ingredients win a food processor fitted with the dough blade and process until a dough forms.
- Turn the dough out onto a piece of parchment paper. Top with another piece of parchment paper. Using your hands and a rolling pin, roll the dough out until it is very thin–no thicker than 1/4 inch. Gently peel off the top sheet of parchment paper and place on pizza stone or cookie sheet.
- Bake crust for 12 minutes.
- Meanwhile, prepare your toppings. Mix yogurt, cheese, garlic, and dill together.
- When crust is done, remove and turn up over to 375 degrees Fahrenheit.
- Drop yogurt mixture on crust in little dollops. Spread very gently. The crust is very fragile and if you try to plop the whole mixture in the middle and spread it over the whole crust you will destroy it. Trust me, it happened to me.
- Add smoked salmon, capers, and chives.
- Slide the crust back into the oven on only the sheet of parchment paper. That is, the parchment paper should be sitting directly on the oven rack with the pizza on top.
- Bake for another 5-10 minutes, until edges of crust are beginning to brown. Slice and serve!
*Note: I think this crust is really nice–it is flaky and flavorful, but it is not really sturdy enough to pick up and eat like traditional pizza. Treat it gently and plan on eating with a fork, and don’t fret if it crumbles a little here and there–it will still taste good!