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Almond Flour Pizza Crust: Submitted by: Melissa Martin | Date Added: 28 Jun 2012
Listed in: Breads

1 Tbs Yeast
tsp honey
cup water (110)
1 cup Finely ground almond flour
cup + 2 Tbs tapioca flour
2 Tsp psyllium husk powder
-1 tsp xantham gum
1 tsp pectin
1 tsp Italian seasoning (optional)
2-4 Tsp Parmesan cheese (optional)
tsp Salt
1 tsp extra-virgin olive oil (or any oil)
1 tsp apple cider vinegar
1 large egg

Cooking Instructions

1) Proof yeast in water with honey.

2) Place all dry ingredients in a large bowl and mix thoroughly.

3) Add remaining wet ingredients to proofed yeast, mix well.

4) Add wet to dry and mix well.

5) Allow to rest 10 minutes, to absorb liquids and thicken.

6) Dough will be very sticky. Scrape onto oiled pan, and pat out to 12" diameter, approximately. (Either oil your hands, or get them wet occasionally, to pat out dough.)

7) Cover with plastic, and place in warm'ish area to proof, about 45 minutes, or so. Have oven preheated to 400. Bake plain crust till set--7 minutes...? (It will smell better than you can imagine.) It will spring back gently when you press. (Try near edge to see how it responds, then try center, and see if reacts the same.)

8) Top with your favorites. Bake till golden and bubbly.

**instant yeast, and fresh yeast also work, just adjust proof time.
**lovely with no spice, or cheese
**can substitute other vinegar, but not balsamic
**I used an envelope of instant, no cook pectin, but will use whatever type I have on hand in future--even liquid pectin should work.

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