A simple and delicious pizza crust made with wholesome ingredients. This yogurt-based crust is yeast-free and perfect for making summer pizzas topped with zucchini, arugula, and burrata.
1: Preheat oven to 350°F.
2: In a large bowl, mix together the almond flour, tapioca flour, Italian seasonings, garlic, salt, and baking powder until well mixed.
3: Mix in the remaining wet ingredients, besides the tablespoon of water. Use a rubber spatula or wooden spoon to mix everything a bit, then use clean hands to knead the dough and get everything well-combined.
4: Turn the dough out onto a piece of parchment paper and sprinkle with a little almond flour. Lay another piece of parchment on top of the dough and roll the dough out into about a 12- or 14-inch circle about 1/4″ thick.
5: Remove the top parchment paper and use your hands to slightly raise the edges of the crust and form into a neater circle.
6: Carefully transfer to a pizza stone or large baking sheet. Bake for 15-18 minutes, until golden. Add desired toppings and bake for an additional 10-15 minutes, or until toppings and crust are cooked to your preference.
