CRUST:
1 1/3 cup almond flour
1 cup arrowroot starch
1 Tbsp flaxseed meal
1 tsp baking soda
1 tsp Italian seasoning
1/2 tsp garlic powder
3/4 tsp sea salt
1 Tbsp apple cider vinegar
1 Tbsp almond butter or water
7-8 Tbsp water (add more as needed)
TOPPINGS:
Veggie Ground (click here)
Sautéed mushrooms, onions, and peppers
Vegan Cheese Sauce (click here)
Mix dry ingredients.
In a separate bowl mix wet ingredients.
Add wet ingredients to dry ingredients and mix with a wooden spoon until combined,
Press or roll out until less than ¼ inch thick.
IT IS VERY IMPORTANT TO ROLL THE CRUST UNTIL THIN.
Thinner is better with this crust.
Par-bake at 375 for 10 minutes.
Top pizza crust with oil-free, sugar-free tomato sauce of your choice.
Add Veggie Ground, sautéed veggies and vegan cheese sauce.
Bake for 15-20 minutes. Do not over bake.