Who doesn't love pizza night? My husband and I look forward to Friday night pizza night pretty much every week. We've been loving Simple Mills Almond Flour Cauliflower Pizza Dough mix and thought we had some but couldn't find it. I guess I was meant to make my own. And much to my surprise, it came out great - holds up well to a ton of veggies (and homemade pesto) and I don't think we'll go back to packaged anytime soon. However, if you don't have the time or desire you can click on the link above to purchase the boxed mix on Amazon.
Quite honestly, it was pretty simple and we did happen to have all of these ingredients on hand. I love the extra kick from the apple cider vinegar. Play around with the consistency as you'd like. I also tend to re-use a plastic produce bag (washed and dried) or additional parchment to roll out the dough (and I use a smooth water glass to roll it out rather than a rolling pin because I roll it out on the pan, which has a generous lip (that gets in the way of the rolling pin).
Serve 2 to 3
2 tablespoons ground flax, divided
6 tablespoons water
2 cups almond flour
2 tablespoons tapioca flour
1 teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon sea salt
2 tablespoons olive oil
2 tablespoons apple cider vinegar
Preheat oven to 350F. Prepare a large baking sheet by lining with parchment paper.
In a small bowl or measuring cup stir together 1 tablespoon ground flax with 6 tablespoons water. Set aside for a few minutes.
Whisk together almond flour, tapioca flour, oregano, garlic powder, sea salt and 1 tablespoon ground flax.
Add olive oil and apple cider vinegar to ground flax/water mixture and stir well.
Stir liquids into flour mixture until dough forms. Divide dough into 2 balls.
Roll dough out onto prepared baking sheet lined with parchment. Pre-bake the pizza crusts for about 12 minutes. Then add favorite toppings and bake for an additional 10 to 15 minutes.
Subscribe to Dr. Debra's weekly digest to tips, recipes, motivation and more to live an inspired life.