Almond Flour Pizza Crust
- 1 Tablespoon Active Dry Yeast
- ½ teaspoons Sugar Or Palm Sugar
- ½ cups Very Warm Water, About 115 Degrees
- 1 cup Blanched Almond Flour, Finely Ground
- ½ cups Plus 2 Tablespoons Tapioca Flour (and Extra For Rolling Dough)
- 2 teaspoons Xanthan Gum
- ½ teaspoons Salt
- 1 teaspoon Pectin
- 1 teaspoon Italian Seasoning
- 1 whole Egg
- 1 teaspoon Olive Oil
- 1 teaspoon Apple Cider Vinegar
1. Start by proofing the yeast. In a small bowl, stir together the yeast and sugar. Then, add the very warm water. The water needs to be about 115 degrees, very warm but not hot. Like a hot bath but not so much that it burns you. Makes sense? Hmm, maybe just use a thermometer. Set aside until foamy.
2. Then, in a large mixing bowl, whisk together the almond flour, tapioca flour, xanthan gum, salt, pectin, and Italian seasoning until there are no more lumps.
3. Add the proofed yeast, egg, olive oil, and apple cider vinegar to the dry ingredients and beat on high until well combined. Scrape down the bowl as necessary. Batter should be very thick and sticky.
4. Place batter into the middle of a lightly greased pizza pan.
5. To prevent sticking, keep hands coated with tapioca flour and press dough into pan until desired thickness. Make edges slightly thicker to hold toppings.
6. Cover with a damp kitchen towel and allow to rise in a warm place for 45 minutes. Use this time to prepare your toppings.
7. Preheat oven to 425ºF.
8. Bake for 5 minutes, or until just starting to brown.
9. Add toppings and bake an additional 10-15 minutes or until crust is nicely browned.