- 130g almond meal
- 1/2 cup arrowroot/tapioca flour
- 1 tsp baking powder
- A good pinch of salt
- 1 egg
- 2 tbsp coconut oil
- 2 tbsp coconut milk
- Pine nuts, roast pumpkin, rocket, cheese
- Roast chicken, pesto, feta
Preheat the oven to 180 degrees C.
In a mixing bowl, combine the almond meal, arrowroot flour, baking powder and salt. In a separate bowl, whisk together the egg, coconut oil and coconut milk. Gradually add the wet ingredients into the dry ingredients, stirring constantly until a thick dough is formed. You may not need to use up all the liquid, I only used about half. If the dough is too wet, just add a bit more flour.
Line 2 pizza trays with baking paper and divide the mixture equally between them. With wet hands, press the dough mixture out to form a thin pizza base. Bake in the oven for around 15-20 minutes until golden and crispy.
Add your desired toppings to the bases and return to the oven for about 5 minutes. (Note: all my toppings were already pre-cooked, so I was just waiting for the cheese to melt).
Slice and serve!