Name: Vegan Gluten-Free Pizza Crust
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 1 servings
Cuisine: italian
Ingredients: 1.33 cup almond flour ((not almond meal // we prefer Wellbee's brand)); 0.5 cup potato starch; 0.5 cup arrowroot starch; 1 tbsp flaxseed meal; 1 tsp baking soda; 1 tsp oregano; 0.5 tsp garlic powder; 0.5 tsp sea salt; 1 tbsp apple cider vinegar; 1 tbsp olive oil ((if oil-free, try subbing water)); 7 tbsp water ((add more as needed, up to 8 tbsp)); null null easy marinara ((or store-bought pizza sauce or puréed tomatoes)); null null vegan pesto; null null sliced vegetables ((e.g. bell pepper, onion, mushroom, kalamata olives)); null null whipped almond ricotta; null null fresh basil; null null red pepper flakes; null null vegan parmesan cheese; null null sun-dried tomatoes

Instructions

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1

Preheat oven to 190 C (375 F) and line a baking sheet, pizza pan, or pizza stone with parchment paper. (You won't be cooking the pizza on the pan but rather on the parchment paper placed directly on the oven rack. So if you don't have a pizza pan, don't worry. You just need something to hold and transfer the pizza in and out of the oven.)
2

To a medium mixing bowl, add the almond flour (1.33 cup), potato starch (0.5 cup), arrowroot starch (0.5 cup), flaxseed meal (1 tbsp), baking soda (1 tsp), oregano (1 tsp), garlic powder (0.5 tsp), and sea salt (0.5 tsp) and whisk thoroughly to combine.
3

In a separate small mixing bowl, combine the apple cider vinegar (1 tbsp), olive oil (1 tbsp), and water (7 tbsp). Whisk to combine.
4

Add the wet ingredients to the dry ingredients and stir to combine until a dough forms. If it's too crumbly, add more [water] (up to 1 tbsp extra) until a moldable dough forms. If too wet, add more [almond flour].
5

Transfer the dough to the parchment-lined pan or pizza stone and use your hands (or a floured rolling pin) to flatten and shape into a circle or square (the shape of your pan). It should be about 0.25 inch thick or less. It will puff up a little when baking. If the dough sticks to your hands, lightly oil to prevent sticking.
6

Transfer the crust to the oven by sliding the crust on the parchment paper onto a middle oven rack and bake for minutes (10).
7

Remove the crust with the parchment paper and set it back on the pan or pizza stone. Top with desired [easy marinara] and [sliced vegetables]. Example toppings: [puréed tomatoes], [onion], [peppers], [oregano], [whipped almond ricotta], and [kalamata olives] (and added [sun-dried tomatoes] and [fresh basil] after baking).
8

Bake for another [15-20 minutes] or until the toppings are toasted and the crust is very slightly golden brown and firm to the touch.
9

Enjoy hot! Store leftovers covered in the refrigerator up to days (3). Enjoy cold, or reheat in a 190 C (375 F) oven until hot.
10

To freeze: I would recommend par-baking the crust (completing the initial bake), then freezing on a baking sheet and storing in the freezer up to weeks (6). Then, bake as instructed, adding a little extra cooking time if baked from frozen.