Pizza (GF)

I happened upon this recipe for a gluten/grain free pizza crust in a book called "Breaking the Vicious Cycle: Intestinal Health Through Diet." I was curious about the book because I have a friend who was recently diagnosed with ulcerative colitis, and this diet is one of the lesser known "cures" of sorts. There are lots of recipes involving almond flour or nut flours, which I was excited about.

So - pizza! This crust was delicious and did not get soggy - I could eat a slice by holding it in my hand, which in my experience is near impossible for gluten-free crusts. And it stayed crispy/solid in leftover form too. woah!
It's also super simple - just a few minutes, and fast baking time. Be aware it is more filling because of the almond flour.

Makes one small/individual pizza
1/2 c. almond flour (add more as needed for a workable dough)
1 egg
1 t. extra virgin olive oil
1/4 t. salt
Italian spices such as oregano and basil to taste

In a bowl mix the above ingredients together and add more flour as needed to form a ball (I needed to add about another 1/4 cup of flour). Oil a pan with olive oil. Add the dough ball pressing down with hands to form the shape of a small pizza crust. The mixture will be pretty wet, and I pressed mine out to get an 8-10" pizza, which resulted in 1/4" crust or so. Preheat oven to 350 degrees and put the crust in the oven while preheating. After 5-10 minutes, the crust should be crisp and ready for toppings. Put your toppings on, and then bake another 10 minutes.

This one was bacon, sweet potato, and carmelized onions. So good!