This pizza crust is really really really good and I would not miss “real pizza” at all.
The only thing I would do differently (and my friend Dawn agrees) is this:
This pizza will serve 4 people so I would divide the crust in two. I would also add a bit more garlic and onion powder to the dough. I was happy with the crust but it could use more spice for my taste preference.
This will be a staple in our house. Yay. Pizza is back! I topped mine with:
Shredded Mozzarella
Mushrooms (Baby Bellas sliced)
Fresh tomatoes (plum) sliced
Bacon … I cooked the bacon in the oven earlier in the day and then sprinkled it over the top of the cooked pizza just before slicing.
Basil: I didn’t have any fresh, but that would have made it perfect!
LOVE THIS RECIPE!
- 1 ¼ cups almond flour
- ¾ cup arrowroot
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. garlic granules
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. black pepper, ground
- 2 eggs
- 1/3 cup coconut or almond milk
- Preheat oven (and pizza stone, if using) to 425° F.
- Grease a small, 12” round pizza pan or rimmed cookie sheet with coconut oil.
- Combine eggs and coconut milk in medium sized bowl and lightly whisk.
- Whisk dry ingredients in a separate bowl.
- Add dry ingredients to wet ingredients and thoroughly combine.
- The batter will be quite runny, almost like pancake batter. If it seems too runny add up to ¼ cup more of arrowroot powder.
- Spread batter onto greased pizza pan until a ¼” thickness is achieved, with slightly thicker batter on edges (if desired).
- Alternately, spread batter onto parchment paper that is sitting on a pizza paddle/peel or an un-rimmed cookie sheet (this will allow you to transfer it successfully to your pizza stone).
- Bake pizza crust for 8-10 minutes.
- Top pizza with toppings of choice and return to oven to bake for 3-4 minutes, or until cheese is melted and bubbly.
