3 packed cups of blanched almond flour (see substitution notes below) 7 Tbsp of Starch (Potato, Tapioca or Arrowroot) 2 Tsp. Baking Powder (I use double acting) 1/4 Tsp. Salt 2/3 Cup of Flax Meal (I used golden flax seeds to make my meal) 1 cup of warm water 1 Tbs of Oil or Melted Butter. (dairy or nondairy) Preheat oven to 375 degrees. In the bowl of a stand mixer mix together the Almond Flour, Starch, Baking Powder and Salt. In a smaller separate bowl combine the flax meal, warm water and oil. Whisk together until it thickens. Add the thickened flax mixture to the stand mixer bowl and mix until well combined (note: this can also be done by hand- just make sure to mix it really well!) Divide the dough in half and line two large cookie sheets with parchment paper. Place the first half of dough on the cookie sheet and roll it out really thin – add additional oil as needed to keep the dough from sticking. (You can also roll it out between two sheets of parchment paper) . The dough should end up no more than 1/16th inch thick. (I made a 12 inch by 16 inch rectangle sized pizza). Repeat with second crust in the other lined cookie tray. Place into oven and par- bake each crust 22-24 minutes until the edges are golden and the crust is cooked through. (If you want to bake them at the same time you can- you might just need to increase your baking time by a few minutes and I would alternate the trays and place them on the opposite racks halfway through the cooking time.) Remove from oven and top with ingredients of choice. Then bump the oven heat up to 400 degrees and bake an additional 15 minutes (give or take) until your cheese has melted and the edges are extra crispy and a dark golden color. (Note: If using real cheese feel free to turn on the broiler at this point to speed up the process and to get some nice color to your crust. If using a fake cheese such as Daiya DO NOT turn the broiler on as it will almost instantly burn. Allow the fake cheese to melt slowly with the 400 degree oven setting.) Feel free to par bake and then freeze these crust’s for future use. If doing so- allow the crust to cool completely before wrapping it up and freezing. Try this crust with my Pesto Pizza Topping or Buffalo Chicken Topping. Pictured in these photos is my buffalo chicken topping using a white cheddar instead of orange + some chives. Substitutions Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. For the best results use a mild tasting nut or seed flour. To make your own Nut or Seed flour: simplyrun the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours. To make this recipe corn free use a corn free baking powder (such as Hain) and if butter is a problem opt for olive oil or coconut oil instead of earth balance in the crust. PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk. -Brittany-

3 packed cups of blanched almond flour (see substitution notes below)
7 Tbsp of Starch (Potato, Tapioca or Arrowroot)
2 Tsp. Baking Powder (I use double acting)
1/4 Tsp. Salt
2/3 Cup of Flax Meal (I used golden flax seeds to make my meal)
1 cup of warm water
1 Tbs of Oil or Melted Butter. (dairy or nondairy)
Preheat oven to 375 degrees.
In the bowl of a stand mixer mix together the Almond Flour, Starch, Baking Powder and Salt. In a smaller separate bowl combine the flax meal, warm water and oil. Whisk together until it thickens.
Add the thickened flax mixture to the stand mixer bowl and mix until well combined (note: this can also be done by hand- just make sure to mix it really well!)
Divide the dough in half and line two large cookie sheets with parchment paper.
Place the first half of dough on the cookie sheet and roll it out really thin – add additional oil as needed to keep the dough from sticking. (You can also roll it out between two sheets of parchment paper) . The dough should end up no more than 1/16th inch thick. (I made a 12 inch by 16 inch rectangle sized pizza).
Repeat with second crust in the other lined cookie tray.
Place into oven and par- bake each crust 22-24 minutes until the edges are golden and the crust is cooked through. (If you want to bake them at the same time you can- you might just need to increase your baking time by a few minutes and I would alternate the trays and place them on the opposite racks halfway through the cooking time.)
Remove from oven and top with ingredients of choice. Then bump the oven heat up to 400 degrees and bake an additional 15 minutes (give or take) until your cheese has melted and the edges are extra crispy and a dark golden color. (Note: If using real cheese feel free to turn on the broiler at this point to speed up the process and to get some nice color to your crust. If using a fake cheese such as Daiya DO NOT turn the broiler on as it will almost instantly burn. Allow the fake cheese to melt slowly with the 400 degree oven setting.)
Feel free to par bake and then freeze these crust’s for future use. If doing so- allow the crust to cool completely before wrapping it up and freezing.

Try this crust with my Pesto Pizza Topping or Buffalo Chicken Topping.

Pictured in these photos is my buffalo chicken topping using a white cheddar instead of orange + some chives.

Substitutions

Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour. For the best results use a mild tasting nut or seed flour.
To make your own Nut or Seed flour: simplyrun the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
To make this recipe corn free use a corn free baking powder (such as Hain) and if butter is a problem opt for olive oil or coconut oil instead of earth balance in the crust.
PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.
-Brittany-