I’ve tried the cauliflower crust and other nut flour crust and this one is by far MY favorite.
1/2 cup blanched organic almond flour
1/2 cup organic tapioca flour/starch
1/4 cup organic coconut flour
1 Tbl organic virgin coconut oil, melted
1 organic free range egg
1/3 cup raw whole milk, or your milk of choice like almond or cashew-UNSWEETENED
pinch of sea salt
Preheat an oven to 400 degrees
In a medium mixing bowl add ingredients and mix to remove all lumps.
I usually mix the wet ingredients and then add to the dry ingredients. You’ll end up with a crumbly like dough, but, you can easily form it into a ball with your hands, wrap and place in the fridge if you are going to use it later.
Otherwise, you can place the ball between 2 pieces of parchment paper and roll out to desired thickness, we like our pizza crust thin and crunchy on the edges. But, if you prefer a thicker crust, then adjust accordingly.
Bake for approximately 10 minutes directly on parchment paper placed on rack or a pizza stone or pan. I let mine cool and have wrapped and saved them for a couple of days before using them. When you get ready to make your pizza, top it with whatever you like and bake to your liking.
Here is what I did, sorry I forgot to take step by step pictures.
I spread a generous amount of red sauce followed by shredded mozzarella and cheddar cheese, topped with chopped mushrooms, turkey bacon and some chopped red bell pepper. I placed this in the oven at 350 degrees for about 10 minutes, until the edges got a bit brown.
