Thick Grain Free Crust Pizza


2 packed cups Blanched Almond Flour
1 cup Arrowroot or Tapioca Starch (Potato Starch will work too)
1 1/2 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Garlic Powder (optional)

3 Large Eggs
1/2 Cup Milk
1 Tbs Oil or Melted Butter
1 Tbs Whole Psyllium Husk
1/2 Tsp. Vinegar or Lemon Juice



  1. Preheat oven to 425 degrees. Place a sheet of parchment on either a 8 inch round pizza pan or  a small square  or rectangular cookie sheet. Lightly oil the parchment and set aside.
  2. In a large bowl whisk together the almond flour, arrowroot, baking powder, salt and garlic powder. In a second smaller bowl whisk together the eggs, milk, psyllium husk and vinegar. Add the liquid mixture to the dry and mix until well incorporated.
  3. Pour the wet batter onto the prepared parchment and oil a spatula. Using the oiled spatula spread the dough into the shape you would like. If you like, make the edges taller.  Re-oil the spatula as often as needed to prevent the dough from sticking to it.
  4. Place the crust into the oven and par-bake for 15 minutes.
  5. Remove from oven, place desired toppings on and then bake again for 15-25 minutes depending how well done you would like your pizza.