2 1/2 tsp active dry yeast
1/4 cup warm water
2 1/2 Tbsp extra virgin olive oil
1 organic egg
1 cup almond meal (organic- because many pesticides and herbicides are sprayed on almond trees)
1 cup arrowroot flour
1/2 tsp sea salt
- In the bowl of a stand mixer, whisk together the active dry yeast and warm water. Allow the yeast to proof for 3-5 minutes, or until it’s bubbly. Add the extra virgin olive oil and egg. Using the paddle attachment, mix on medium speed for 30 seconds.
- In a medium bowl, whisk together the almond meal, arrowroot and salt. Add this dry mixture to the stand mixer and mix on low until the ingredients are starting to combine and then turn the speed up to medium-high. Mix for one minute. The dough will be thinner and stickier than typical pizza dough.
- Grease a medium bowl with olive oil. Using a spatula, scrape out the dough and move it to the oiled bowl. Cover the bowl with a towel and place it in the microwave (or oven, somewhere it can sit undisturbed). Boil some water and pour it into a bowl. Carefully place the bowl into the microwave to create a warm, steamy environment. Allow the dough to rise for 90-100 minutes.
- Preheat the oven to 450 degrees F and place a pizza stone in the oven. Once the oven is at temperature, grease a large sheet of parchment paper with olive oil. Press the dough into a thin round circle that’s approximately 10-11 inches in diameter (note: do not do this step in advance or the next step might not work).
- Using oven mitts, remove the pizza stone from the oven. Swiftly flip the parchment paper over so that the dough transfers onto the pizza stone. Place the stone back in the oven and bake the crust for 6 minutes, or until it’s slightly browning on the edges and firm on top.
- Add whatever pizza toppings you like to the crust and broil until the ingredients are properly cooked.