Crust:
2 cups Almond Flour
1 cup Arrow Root
1/2 tsp Baking Soda
1/2 tsp Himalyian Sea Salt
tbsp Italian Seasoning
3 eggs
1/2 cup Almond Milk
Heat oven to 425 degrees.
Blend all ingredients together. Use either stoneware or rectangle baking pan. Grease the pan. Place mix on the pan and spread out on the pan. Bake for 10-12 minutes. Remove from oven and place your topping on the pizza. My favorite is Greek Style. Spinach, tomatoes, olives, feta with either tomato sauce or basalmic vineger. Cook again for 10-15 minutes.
Try using pesto instead of tomato sauce. Load the pizza with all that left over zucchini from the garden.
2 cups Almond Flour
1 cup Arrow Root
1/2 tsp Baking Soda
1/2 tsp Himalyian Sea Salt
tbsp Italian Seasoning
3 eggs
1/2 cup Almond Milk
Heat oven to 425 degrees.
Blend all ingredients together. Use either stoneware or rectangle baking pan. Grease the pan. Place mix on the pan and spread out on the pan. Bake for 10-12 minutes. Remove from oven and place your topping on the pizza. My favorite is Greek Style. Spinach, tomatoes, olives, feta with either tomato sauce or basalmic vineger. Cook again for 10-15 minutes.
Try using pesto instead of tomato sauce. Load the pizza with all that left over zucchini from the garden.
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