quickbread - paleo pizza crust

By tinathorn

Ingredients

• 1 1/4 cups almond flour
• 3/4 cup arrowroot
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. garlic granules
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. black pepper, ground
• 2 eggs
• 1/3 cup coconut or almond milk
• 2 cups or 1-28 oz. can quality crushed tomatoes in juice (San Marzano tomatoes are the best!)
• 3 Tbs. extra virgin olive oil (here's a brand that I trust)
• 5 garlic cloves, minced
• 1 tsp. dried basil
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. crushed red pepper flakes
• 2 anchovies (canned or jarred), minced (optional)

Details

Servings 12
Preparation time 600mins
Cooking time 1200mins
Adapted from healthnutnation.com

Preparation

Step 1

Preheat oven (and pizza stone, if using) to 425° F.
Grease a small, 12” round pizza pan or rimmed cookie sheet with coconut oil.
Combine eggs and coconut milk in medium sized bowl and lightly whisk.
Whisk dry ingredients in a separate bowl.
Add dry ingredients to wet ingredients and thoroughly combine.
The batter will be quite runny, almost like pancake batter. If it seems too runny add up to ¼ cup more of arrowroot powder.
Spread batter onto greased pizza pan until a ¼” thickness is achieved, with slightly thicker batter on edges (if desired).
Alternately, spread batter onto parchment paper that is sitting on a pizza paddle/peel or an un-rimmed cookie sheet (this will allow you to transfer it successfully to your pizza stone).
Bake pizza crust for 8-10 minutes.
Top pizza with toppings of choice and return to oven to bake for 3-4 minutes, or until cheese is melted and bubbly.