Almond Flour Pizza Crust
1 cup Mandelin Blanched Almond Flour or Natural Almond Flour
3/4 cups oat flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten (or vegan egg replacer)
2 tablespoons water
2 tablespoons olive oil
2 sheets parchment paper
Preheat oven to 350 degrees.
Mix dry ingredients together.
Add wet ingredients to dry ingredients and stir to mix.
Form the dough into a ball.
Place one piece of parchment paper on a flat work surface and put the dough ball into the center. Cover the dough with the second piece of parchment paper and press down to flatten the ball.
Use a rolling pin to roll and flatten the dough between the parchment papers until slightly thinner than 1/2-inch think and 10 inches in diameter. Do not roll the dough too thin or will not be sturdy enough to hold your pizza toppings.
Remove top sheet of parchment paper and roll the edges of the dough inwards with your fingers to form the edges of the crust. This does not need to be perfect; rustic is acceptable.
Keep the bottom parchment paper under the crust and transfer to a pizza stone or baking sheet.
Bake for 30-40 minutes, until golden brown.
Remove from oven and add your favorite toppings.
Return to oven and broil at 400 degrees for 3-5 minutes or until cheese is melted and toppings are cooked to desired doneness.
Makes one 10-inch pizza crust.
Recipe by Cobi Kanani