Family Sized Grain-free Pizza Crusts

Source

#kidsinthekitchen

Prep Time

15 min

Cook Time

24 min

Total Time

39 min

Ingredients

Display units in Metric

Serves Change

Yields 2 large crusts originally 2 large crusts

6	Tablespoon	Ground flax
³⁄₄	Cup	Water
4	Cups	Almond flour
2	Cups	Arrowroot powder or flour
1	Teaspoon	Baking soda
2	Teaspoon	Salt
4	Teaspoon	Oregano
¹⁄₂	Teaspoon	Black pepper
¹⁄₂	Teaspoon	Garlic powder
1	Cup	Milk

Arrange the oven racks on the top and bottom. Preheat oven to 425°F.

Mix flax and water in a bowl. Refrigerate until ready.

In a large bowl, mix dry ingredients (almond and arrowroot flours, baking soda, salt, oregano, pepper, garlic powder) until uniform by hand or in a mixer.

Add the milk and flax-egg mixture to the bowl and mix well, scraping sides and bottom with a spatula to check uniformity. This will be gooey, not at all like pizza dough that you can throw above your head – don’t worry!

Grease 2 large pizza stones or pans.

Using wet fingers, spread batter/dough out on the pans by gently tapping and pressing it around with your fingertips. You’ll have to get your fingers wet a few times so you don’t stick to everything.

Bake for 6 minutes, then switch the pans top and bottom, then 6 more minutes. (During this time, prep your toppings.) That’s 12 minutes total, rotating the pans so they bake evenly.

Remove crusts from oven and add toppings: sauce, meat, other veggies, cheese on top.

Return to oven and either: (a) Bake another 12 minutes, switching the pans from top to bottom halfway through, OR (b) Broil for 1-3 minutes until the cheese melts.

Arrange the oven racks on the top and bottom. Preheat oven to 425°F.
Mix flax and water in a bowl. Refrigerate until ready.
In a large bowl, mix dry ingredients (almond and arrowroot flours, baking soda, salt, oregano, pepper, garlic powder) until uniform by hand or in a mixer.
Add the milk and flax-egg mixture to the bowl and mix well, scraping sides and bottom with a spatula to check uniformity. This will be gooey, not at all like pizza dough that you can throw above your head – don’t worry!
Grease 2 large pizza stones or pans.
Using wet fingers, spread batter/dough out on the pans by gently tapping and pressing it around with your fingertips. You’ll have to get your fingers wet a few times so you don’t stick to everything.
Bake for 6 minutes, then switch the pans top and bottom, then 6 more minutes. (During this time, prep your toppings.) That’s 12 minutes total, rotating the pans so they bake evenly.
Remove crusts from oven and add toppings: sauce, meat, other veggies, cheese on top.
Return to oven and either: (a) Bake another 12 minutes, switching the pans from top to bottom halfway through, OR (b) Broil for 1-3 minutes until the cheese melts.

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