1teaspoonDiamond Crystal kosher salt(if using fine salt, use just ½ teaspoon)
½cuppizza sauceno added sugar (I use Rao's)
1 ½cupsshredded part-skim mozzarella cheese(6 oz)
Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, kosher salt, baking soda and garlic powder.
In a small bowl, whisk the egg.
With a rubber spatula, mix the egg into the flour mixture, then knead the crumbly mixture into uniform, smooth dough. If the mixture is so dry and crumbly that you can’t knead it into a smooth dough, add a tablespoon of water, as I do in the video below.
Transfer the dough to the prepared baking sheet. Cover it with another sheet of parchment paper and use a rolling pin to roll it into a large, 10-inch diameter, ¼-inch-thick circle.
Remove the top parchment layer. Bake the crust until golden and edges are just beginning to brown, 7-8 minutes.
Remove the pizza crust from the oven. Allow it to rest in the pan for 5 minutes.
Top the crust with the pizza sauce, sprinkle it with mozzarella and add any other toppings (I used Applegate uncured pepperoni). Cover the edges of the crust with strips of foil to prevent them from burning.
Return the pizza to the oven and bake it until the cheese is melted, 5-10 minutes. Remove from the oven and allow to cool and set for 5 minutes, then use a pizza cutter to cut into 8 triangles. Serve immediately.
*I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 2 cups weigh 8 ounces. It's best to measure almond flour by weight rather than by volume. Unfortunately, this crust doesn't hold up very well in the fridge. It becomes soggy. So I don't recommend keeping leftovers. Try to make only as much as you're likely to eat right away.