Perfectly Awesome Pizza

We have tried lots of different pizza crusts over the last two years. Lots and lots and lots. About six months ago I came up with this variation, and it has been the favorite ever since. In fact, I've been told that it "tastes just like normal pizza". It is pretty good.

Don't be intimidate by the time requirement, it is totally worth it. Besides, most of the time this pizza just wants to be hanging out getting happy. I like to do the first step after lunch, then forget about it until dinner time.



Pizza

Ingredients

2 cups milk, warmed
1 1/2 teaspoon yeast
1 teaspoon sugar
1/2 cup Bob's Red Mill Pizza Flour (or flour blend of your choice)

1 1/2 teaspoon Italian seasoning
1 teaspoon salt
2 cups almond flour
2 tablespoons extra virgin olive oil

Method

Combine the first four ingredients in a medium bowl. Place in a warm place for 2-3 hours. I like to preheat the oven to "warm", then turn it off. The oven will stay warm enough for the yeast to get happy, but won't be too warm that it will dry out or get weird.

Add the remaining ingredients, and spread the batter onto a parchment lined pan (parchment is a must here). To keep the starch content low, use a 11x13 jelly roll pan for a thin crust pizza- you could make it thicker if the starch content isn't a concern.

Bake on the top rack of the oven for 20-30 minutes, depending on your planned topping choices. The wetter and heavier your planned toppings, the more well-done you want the crust to be. Add your toppings, and bake another 20 minutes or until the pizza is done. Enjoy!

The starch content will be 6 grams per slice, based on 12 slices per pizza (using a jelly roll pan or other large pan) and Bob's Pizza flour. Using a different pan size or flour substitution will change the starch amount.