Homemade Pizza Crust (GF/DF)

Our family has been gluten free for over a year and dairy free for about 9 months.  When you can't have gluten or dairy, homemade pizza seems like an obvious solution to delivery, but finding a good pizza crust is tough.  I define good by three factors: 1. easy to make, 2. not too pricey, and 3.  tastes good!!

I had one brand of pizza crust that I had settled on and we used for several months.  It tasted great, but it took sooooo much energy to make - mixing, rising, rolling, cutting, baking.  I don't know about you, but that's too much for my Saturday.  And there were the weeks I didn't mix it quite right and it didn't rise well - bleh.

Sadly, I had the recipe that follows in my hand for several months before I tried it.  Foolish.  I want to stand from my roof top and tell  you all that this is AWESOME.  On all 3 counts.  Naturally, I have a beautiful lady and my Mom's Group cookbook to thank.  My eternal gratitude is due!!

Added bonus:  This week, I made this recipe without the oregano, cut it into squares and froze it.  For breakfast, I warmed it up, buttered it and served it with eggs.  Great alternative to regular toast and you can't beat the benefit of all that protein first thing in the morning.

Try it.  You'll never be the same.

Ingredients:
2 cups almond meal
1 cup arrowroot powder
1 1/2 tsp baking powder
1 1/2 tsp oregano
1 tsp salt
3 eggs
1/2 cup almond milk

Preheat oven to 425 degrees. Slather a pizza pan or stone with coconut oil.  (I use a 9x15 pampered chef pan and it works great!)

Combine all dry ingredients in a large bowl.  Add eggs and milk and mix well.  It will be runny.  Use a spatula to spread teh batter on the greased pan.  Bake 8-12 minutes.  Remove from oven, add sauce and toppings.  Bake another 10-15 minutes.


Recipe Credit: theunrefinedkitchen.com