Great grain free crispy pizza crust for any appetizer or dinner. The perfect pair for Steve’s Caesar salad.
Yield: 2 to 4 servings
336 g blanched almond flour
360 g tapioca starch
1/4 cup Parmesan cheese, finely grated
2 tsp onion powder
2 tsp salt
1 tsp white pepper
1/4 tsp xanthan gum
1/8 tsp baking powder
1 tsp dried oregano
1/2 cup water (approximate)
Caramelized onions and mushrooms with brie
Pesto with thinly sliced Parmesan
Preheat oven to 300 F. Line baking sheet with silicon non-stick pad.
In a large mixing bowl, combine the flour, tapioca starch, Parmesan cheese, onion powder, xanthan gum, baking powder, oregano, salt and pepper.
Add water to dry mixture, starting with 1/2 cup and add small amounts at a time, until batter resembles a loose pancake batter in texture.
Pour mixture onto the silicon pad on baking sheet and swivel the pan to help batter spread and flatten evenly. You may attempt to shape in an oval or circle at this point, however it is not necessary.
Bake crust for 10 minutes. Starting at a low cooking temperature will help prevent bubbling.
Increase temperature to 400 F and cook for additional 20-30 minutes, or until crust is lightly browned.
Remove crust from oven and place chosen toppings on. Return pizza to oven and cook for about 5 minutes or until the cheese has melted.