Simple Pizza Crust
1 cup Almond Flour
Pinch of salt if desired
Combine the almond flour and egg in a bowl and stir until a sticky dough forms. Split the dough into two equal pieces.
Roll each piece of dough into a ¼ inch thick disc between two pieces of parchment, wax paper, or plastic.
Bake the discs on a lined or oiled sheet pan at 350F for about 10-15 minutes. The edges should be starting to brown.
At this point, if you were making multiple crusts to last a while (meal prepping kind of situation), you could cool them and store them in the freezer for up to a month.
If you want pizza asap, add your favorite toppings and place the pizza under the broiler, set to high, for about 5 minutes. The cheese should be melty and just starting to brown.
Quick Tomato Sauce
Place a can of diced tomatoes in a blender with salt, pepper, and garlic powder.
Blend until smooth.
I really like a lot of sauce on my pizza, but watch out with this type of crust. If you add too much liquid, it gets soggy quickly. Stick to about 3 or 4 Tbl per crust, and if you need more after it’s done in the broiler you can dip in extra sauce.
This crust is versatile! It’s a great toast replacement for breakfast items (avocado, cinnamon sugar, peanut butter etc.), fun addition to meat boards by slicing it into cracker-sized pieces before toasting or just using as a side instead of bread by brushing with melted butter and sprinkling with fresh herbs and spreading with roasted garlic.