The good news about this cheese and almond flour pizza crust is that the bottom gets crunchy too! So it’s an all-around win.
You can serve these hot and fresh with toppings, and also save them in the fridge for a few days. Read more
2 cups fine almond or pecan meal
1 teaspoon baking soda
1 teaspoon minced roasted garlic, to taste
Pinch of dried minced onion
2 teaspoons dried Italian Herbs, to taste
Pinch or two of turmeric or paprika for color
1 teaspoon of fine sea salt
1 teaspoon sugar or agve
1 cup very finely grated aged Parmesan (I used a microplane grater)
2 tablespoons extra virgin olive oil
4 tablespoons spring or filtered water, as needed
1 beaten egg white- or omit for vegan
Preheat the oven to 350 degrees F. Line a standard baking sheet with parchment paper.
Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it.
Taste test. Adjust seasonings to your taste buds. If it needs it, add a tiny pinch of sugar to offset the salty flavor.
Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. Use oiled palms and fingers to press the dough out evenly and quite thin. If it cracks, simply press back together with moist fingers.
Bake in the center of a hot oven for 15 minutes or until the dough is set and golden.
Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.
The crackers will be extremely tender and breakable while they are warm. Allow them to cool completely before handling.
Store in an air tight container. They are not super crisp - they're more like a cookie texture, and quite tender, and best of all very flavorful.
If you prefer a crisper cracker, bake briefly before serving. Keep an eye on them so that they don't get too browned.
Makes 16 to 18 crackers for me.
recipe and picture by © Gluten-Free Goddess at http://glutenfreegoddess.blogspot.com