Almond Thin and Crispy Pizza Crust

4g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Italian
Cook Time: 22 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.8g

Protein

15.2g

Fat

7.1g

Fiber

188.9cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/2 cup
1 tablespoon
1 1/2 cup
0 1/2 cup
3 tbsp
1 tsp
0 1/4 tsp
0 1/2 tsp
0 3/4 tsp, leaves
0 3/4 tsp, leaves
0 1/4 tsp

DIRECTIONS

This recipe makes a wonderful crust. It is considered a Phase 4 recipe due to the potato starch even though it is a low amount. The potato starch allows the dough to stretch a little more and to become more crispy.

Whisk together the water and oil in a small bowl. Set aside.
Combine the remaining dry ingredients; stirring to blend. The spices are optional but add a nice flavor. Consider adding up to 1/2 tsp garlic powder as well. Add the wet ingredients stirring to form a thick dough.
Grease two sheets of parchment and roll the dough between them into a thin circle or square to fit a pizza pan or baking sheet. Bake at 375°F for 20-25 minutes until golden and crisp around the edges. Allow to cool about 20 minutes to form a crunchy crust. Top with toppings and place back in the oven or broiler for a few minutes to cook the toppings. Makes 8 slices.

Cooking Tip

If you have whole flax seeds, you can grind up about 5 tablespoons in a blender to get 1/2 cup meal.