2 1/2cupsof packed Almond FlourI used Bob's Red Mill brand
1 1/4cupsof Tapioca Starchother gluten free starches can work too, but I find tapioca to be the best in this recipe
3Large Eggs
2tspof fresh minced garlic
2tspof Italian Seasoning or use 1/2 tsp each for basiloregano, marjoram, and thyme
2Tbsof Olive Oil
1tspof Apple Cider Vinegarhelps with the flavor of the crust
1Tbsof Active Yeast or use one packet of Active Yeast
1/2cupof warm water
Instructions
Preheat over to 400 degrees.
In a measuring cup, fill to the half cup line with warm water, and put in your yeast. Let it sit for five minutes to activate it.
While your yeast activates, take a large mixing bowl and whisk together almond flour, tapioca starch, minced garlic, and Italian Seasoning.
Once that is mixed, add eggs, apple cider vinegar, olive oil, and warm water yeast mixture. Mix thoroughly. The batter will be much more runny than traditional pizza crust dough, but no worries!
I bake my gluten free pizza crusts on a round or rectangular stoneware and put parchment paper on top of the stone before pouring the batter onto the stone. (I do this for easier cleanup, but if your stone is oiled it is not necessary.)
Pour the gluten free pizza crust batter onto the bakeware of your choice.
Take a spatula and spread the batter around to get the desired thickness. This batter can be spread really thin or kept very thick. It will approximately double in height during baking.
Cook your gluten free pizza crust for 10-12 minutes or until your crust is just starting to slightly brown.
When your crust is cooked put whatever ingredients you would like on it. This crust is great because it does not get soggy at all so you can use as much or as little sauce as you want.
Once the pizza has the toppings you like (the pizza pictured is a cheese and mushroom pizza), then cook it for another 15 minutes or until your cheese becomes bubbly and slightly browned.