A non |
B non |
O non |
Almond Flour Pizza Crust II"
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This is a very simple cracker-style thin crust. Because it is unleavened, it should be baked as long as possible to get a crispy texture and sauce and/or toppings added after baking to keep the crust from getting soggy. Keep an eye on it in the oven to prevent scorching.
Best Used By Blood Types:
- Type A (1 beneficials)
- Type A Non Secretor (1 beneficials)
- Type AB (1 beneficials)
- Type AB Non Secretor (2 beneficials)
- Type B (1 beneficials)
- Type B Non Secretor (1 beneficials)
- Type O (1 beneficials)
- Type O Non Secretor (1 beneficials)
- 1/2 cup almond flour
- 1 egg
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon sea salt
How to make it:
- Mix the ingredients.
- Press out between sheets of oiled waxed paper and place in a pizza pan.
- Bake at 350 for 5 minutes or until crisp.
- Top as desired.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients rich in lignans.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
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- Revised Aug 05, 2009 at 09:54 AM By: Rodney