Making pizza tonight; here’s my recipe, which I’ve been using since we went grain free. It isn’t a yeast bread, so when we are back to “normal” gluten free eating (vs. grain free) I plan to perfect a better wheat dough imitation. In the meantime, this is enjoyable.
Heat oven to 400 degrees, with stone in oven if using a pizza stone.
In food processor mix:
3 cups almond flour
3/4 cup shredded Parmesan cheese (fine, in the tub)
1/2 tsp salt
1/2 tsp soda
1 tsp Italian seasoning
Add, then process just until combined:
3 large eggs
2Tb olive oil
Place dough onto baking parchment, cover with seran, press and/or roll into a crust the size of your pan/stone, discard seran. Remove stone from oven, and slide paper onto stone (or pan).
Parbake for 8 minutes, then top with sauce, cheese, toppings, and more cheese. Bake at 500 for 10 minutes.
My husband wants a “real” pizza each week (this is the only meal which he opts out of the diet the rest of us are on…and to be fair, he has never liked homemade pizza, gluten or otherwise). So the pizza on the bottom of the oven is the take-and-bake which he picks up each week. His pizza bakes at 425, so that’s what we’re baking ours at -for 14 minutes- but I think next time I will bake them separately.