Almond Flour Crust Pizza

I guess I've switched from soups to pizza today, since this is my second pizza recipe in a row. I found this Almond Flour Crust Pizza a few days ago and knew I wanted to try it. It passed the test! Everyone in the family ate it up. Be warned though, the pizzas may be small, but they are filling. I got the recipe from ComyBelly and it's a good one.

I made my own Almond Flour by first making "Crispy Almonds." You make crispy nuts by soaking your nut of choice in water and salt for 24 hours to break down the phytic acid, which isn't good for you. Then either on the lowest setting of your oven, or a dehydrator, dry the nuts out for 12 hours until crispy and tasty. They actually taste much better this way! To make almond flour, just process a few almonds at a time in a food processor and sift the "flour" away from the bigger pieces. Don't over process or you will make a nut butter.
-Amanda

Almond Flour Crust

(from ComfyBelly)

1 1/2 cups of almond flour
1/4 cup of Parmesan cheese (or another hard cheese, grate finely)
1/4 teaspoon of sea salt
3 tablespoons of olive oil
2 eggs
1/2 teaspoon of oregano
1/2 teaspoon of garlic powder
1/2 teaspoon of basil
favorite pizza toppings (cheese, sausage, mushrooms, bell pepper, ect.)

Mix almond flour, parmesan, salt, oregano, garlic powder and basil in a medium size bowl. In a small bowl beat two eggs with olive oil. Mix the wet and dry ingredients together. Using a 3 tbsp scoop, place six scoops of the dough on either a sil-pat or parchment paper that is on a large cookie sheet. Put a bit of olive oil on your finger tips and flatten dough out into a circle. It won't spread when you cook it so you only need to leave a small space between each crust. Bake at 350 for 10-13 minutes. Top with your favorite pizza toppings and bake until cheese is bubbly.