1
Preheat oven to 425 degrees. Place a sheet of parchment on either a 8 inch round pizza pan or a small square or rectangular cookie sheet. Lightly oil the parchment and set aside.
2
In a large bowl whisk together the almond flour, arrowroot, baking powder, salt and garlic powder. In a second smaller bowl whisk together the eggs, milk, psyllium husk and vinegar. Add the liquid mixture to the dry and mix until well incorporated.
3
Pour the wet batter onto the prepared parchment and oil a spatula.
4
Using the oiled spatula spread the dough into the shape you would like. If you like, make the edges taller. Re-oil the spatula as often as needed to prevent the dough from sticking to it.
5
Place the crust into the oven and par-bake for 15 minutes.
6
Remove from oven, place desired toppings on and then bake again for 15-25 minutes depending how well done you would like your pizza.
A Few Tips:
I like to brush the par-baked crust with a little oil before putting the toppings on.
The crust is not going to absorb much sauce, so go easy with the red sauce or else it will just run over the edges. try using crushed tomatoes without their juice as your base.
Though I have not yet tried it, I suspect the par-baked crust could be cooled and frozen to top and bake another day.
We used applegate farms pepperoni! We LOVE it. The only problem is that its a little large for pizza- I solved this problem by slicing my pepperoni into smaller pieces using a little round biscuit cutter.