This Almond Flour Pizza Crust is naturally gluten-free and Paleo friendly, and it happens to be vegan, too! This crust takes just 10 minutes to stir together, and is sturdy enough for you to pick up with your hands.
6tablespoonsarrowroot starch(50 grams; tapioca or corn starch should work, too)
1/4cupground flax seed(27 grams; or ground chia seeds)
1teaspoonbaking powder(5 grams)
1/2 teaspoongarlic powder(2 grams)
1/2 teaspoondried oregano
1/4teaspoonfine sea salt(1 gram)
2tablespoonsolive oil(25 grams)
Preheat the oven to 400ºF and line a baking pan with parchment paper.
In a large bowl, combine the almond flour, arrowroot, flax, baking powder, garlic, oregano, and salt. Whisk well to break up any clumps, then stir in the olive oil and water. Stir well, until the dough sticks together. It will have a dense texture, similar to that of cookie dough.
Transfer the dough to the prepared baking sheet, and use your hands to press it out into a flat circle, about 1/4-inch thick, and roughly 8 to 10 inches in diameter. Bake at 400ºF for 10 minutes.
When the crust is done baking, add your favorite pizza toppings then return the pizza to the oven and bake for another 10 minutes, or until the cheese is bubbly. If your cheese isn't bubbly by then, I like to turn on the broiler and watch it 1 more minute with the oven door cracked, to make sure nothing burns. That is usually sufficient for getting all of the toppings nice and hot!
Slice the pizza into 4 pieces, and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
I haven't tried freezing this pizza crust yet, but I imagine you could bake an extra crust and freeze it for later if you want to double this recipe and make 2 crusts at the same time.