While this is the most complicated recipe you’ll find here, it’s worth the effort to enjoy this delicious, low-carb pizza that meets all the dietary needs of our family members. We enjoy making this on afternoons when there’s time to spare. We also like how versatile it is; a wonderful way to use up extra vegetables in the fridge before they spoil.
Ingredients
2 ½ Tbsp. active dry yeast
3 Tbsp. honey
¾ cup warm water (between 95 and 115 degrees F)
1 large egg
3 Tbsp. olive oil
1 ½ Tbsp. cider vinegar
2 ¼ cups almond flour
1-1/8 cup cornstarch
2 tsp sea salt
3 cups prepared marinara
1 ½ cups chopped vegetables for toppings to your preference (onion, pepper, zucchini, broccoli, etc.)
optional: cooked meats for added toppings (ex: pepperoni, sausage, etc.)
Instructions
- Add the yeast, honey, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
- In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.
- Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes (mine took 60), until it has doubled in size and is full of air bubbles.
- Preheat the oven to 500 degrees F lightly oil a baking sheet.
- Pour the pizza dough mixture onto the parchment-lined baking sheet. Note that the dough will be very sticky - this is normal. Spread the dough to desired thickness. Dough will rise in the oven, so for a crispy crust, be sure to spread dough thinly.
- Bake in the preheated oven for 6 to 8 minutes, until firm and golden-brown. Watch closely as crust burns easily.
- Sauté chopped vegetables in 1 Tbsp. olive oil until soft.
- Smooth out 1 cup marinara on the baked crust. Top with vegetable and any other desired toppings.
- Bake for 5 minutes. Use a metal spatula to carefully lift from pan. The crust will likely be stuck and need some delicate force.
- Warm remainder of pasta sauce to use for dipping.
Adapted from The Roasted Root at: https://www.theroastedroot.net/almond-flour-pizza-crust/