It’s Friday which means it’s pizza night pizza night at our house! It is one of my favorite meals that I look forward to every week.I love this almond flour crust recipe because it’s flavorful, crunchy, vegan and low carb. I switch up my toppings every week depending on what I have in the kitchen. My favorite toppings are mushrooms, fresh garlic, fresh basil, arugula, spinach and artichokes. What I love about this crust is you can make it the day before or earlier in the day and have it ready to go for pizza night. I hope you like it! Share your photos on social media with #holisticblisscopizzadough
In a small bowl mix flax meal with water. Stir to combine and let it rest for 5 minutes until it gels.
Combine all dry ingredients.
Add wet ingredients to dry ingredients and mix to combine (I use a silicone spatula). The dough should be moist but not sticky. If it is sticky add more almond flour. If it’s dry add more water. Just a little at a time!
Place a piece of parchment paper (or a silicone baking mat) on a baking sheet. I find it easiest to form the pizza using a piece of parchment paper. Sprinkle parchment paper with almond flour. Place the dough on the parchment paper lined baking sheet and sprinkle dough with almond flour. Use the other piece of parchment paper to mold the pizza with your hands into your preferred shape. I have done both circular and rectangular. The rolled dough should be thin, about 1/4″ thick, as it will rise a little during baking
Bake for 10 minutes. The crust should be cooked until it isn’t doughy anymore.
Remove from the oven and add your toppings! My favorites are artichokes, garlic, mushrooms and spinach or arugula.
Place pizza crust directly on the rack. I prefer this to a baking sheet because I like my pizza crisp! Bake for 10-15 minutes. The crust should be crisp but not burnt.