Paleo, Low-Carb Crust
I’m always looking for an easier and faster way to make dinner. Who has the time, or desire, to make elaborate meals during the week? The heck with the week, who wants to do it on the weekends? I also like to keep my cooking more on the healthier side. At the beginning of this year, my husband and I turned to a Paleo diet. It was a successful venture, but and we saw some great results. Like most diets, we only stayed dedicated to it for a few months. A standard that my husband and I continue to uphold in our eating, regardless of what eating plan we are on, is a low-carb, grain-free (or at least gluten free) model. I should caveat this with saying that this model is most of the time. There have been occasions when a pizza has been ordered or a pie has been made, both being gluten-full. Let’s face it, this happens. It’s life.
This four-ingredient crust was extremely easy to put together and it was even quite tasty. My husband even approved! Well, he says it was a soft approval. It didn’t hurt that I turned it into a Hawaiian BBQ Chicken Pizza. Even though I made a pizza, this recipe can be used for a pie or anything else requiring a crust. Happy Healthy Food Happens!
- 2 Cups Almond Flour
- 2 Tablespoons Coconut Oil (solid and then melt)
- 1/4 teaspoon Salt
- 2 to 3 Eggs (3 worked better for me in a higher altitude environment)
Preheat oven to 350 degrees. Melt the coconut oil and combine all ingredients in a large bowl. Stir until it forms into a dough. Place dough between two pieces of parchment paper on your pizza pan or in a pie pan. Begin to roll it out to form around the pan. Remove the top piece of parchment paper. Bake the crust for 20 minutes. Add toppings or filling and bake for an additional 15 to 20 minutes. Enjoy.