Contributed by: Kathleen
Pizza Crust (Focaccia)
2 c. blanched almond flour
1/4 t. each dried basil, oregano, garlic powder (optional)
1/8 t. salt
2 c. shredded parmesan cheese (or a softer cheese or mixture of hard and soft)
1 T. olive oil
Mix flour, herbs, and salt together. Add cheese. In a separate bowl, beat eggs and add olive oil. Add egg mixture to dry ingredients and mix. Divide into separate "pies" or keep as one large one. On parchment paper, spread mixture out to desired size, shape, and thickness. Bake at 350 for 15 minutes. Remove from oven and top with hidden vegetable pizza sauce and whatever other toppings you prefer. Bake for an additional 5-10 minutes.
Parchment paper is one of my newest best friends. Seriously. It makes it possible for me to make things like kale chips and...well, and almond focaccia pizza crust without having to scrape them off my baking pan like yesterday's road kill on Rt. 66. If you don't have
To aid in spreading the "dough" out, I find that dipping your fingers in water before attacking the task helps.