MAKES ONE 10-12” PIZZA

Dry Ingredients:

• 3/4 c almond flour
• 2 tbsp coconut flour
• 2 tbsp geeen banana flour
• 1 tbsp flax meal
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp garlic powder

Wet Ingredients:

• 1 egg
• 1/4 c plain yogurt
• 1 tbsp olive oil
• 1 tsp acv

Directions:

• I’m preheat oven to 400°
• Line baking sheet with parchment & oily paper lightly
• Whisk dry ingredients in one bowl
• Whisk wet ingredients in another bowl
• Combine wet into dry and stir to combine
• Let sit 10 minutes to hydrate the flours
• Scoop dough onto parchment lined pan and flatten (tip: use a second parchment over dough to roll)
• Bake 12 minutes
• Add toppings and return to oven for 7-10 minutes until toppings are bubbly and bottom is crisp

Variations:

• “Fathead” style – add 1/2 c mozzerella to the crust before baking
• Add herbs to the dough
• Add 1 tbsp psyllium instead of flax for a chewier crust
• Substitute yogurt w/ 1/4 c unsweetened nut milk + 1 tsp lemon juice