GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO, KETO
This crispy, thin crust pizza is a family favorite. In our house, Friday night is pizza night! I make the dough in a food processor and form the crusts on a parchment covered sheet pan. Each person can then top their own "personal" pizzas. It makes for a fun, social Friday evening - we play music, share about our week and enjoy a glass of wine.
SERVES: 2 (4 SMALL INDIVIDUAL CRUSTS)
1 cup almond flour
½ cup arrowroot
1½ teaspoon baking powder
¾ teaspoon sea salt
1 cup cashew yogurt, coconut yogurt, full fat greek yogurt or goat yogurt
Preheat the oven to 500°F.
Place all the ingredients into a food processor, or a large bowl. Mix until well combined and no clumps of flour remain.
Spoon around a ½ cup of dough mixture onto parchment paper lined baking sheets. The dough will be more batter-like in texture than a typical pizza dough.
Dust hands with arrowroot, and sprinkle a bit on top of the dough before flattening the dough into a pizza crust shape. Add more arrowroot as needed to prevent the dough from sticking to your fingers.
When the crusts have been flattened to the desired thickness and shape they are ready for toppings! We love a traditional red sauce or pesto, then shredded goat or sheep cheese. Some of us like veggies and some of us like sausage and onion or uncured pepperoni.
Bake in a 500 degree oven until top is light golden brown, or until the crust is firm and cooked through- about 15-20 minutes.