Serves 4 | Prep time: 15 minutes | Total time: 1 hour 40 minutes to 2 hours
- 1 tablespoon rapid-rise yeast
- 1/4 cup warm water (should feel warm on the inside of your wrist, but not burn)
- 3/4 cup almond flour
- 3/4 cup tapioca flour
- 3/4 teaspoon sea salt
- 1 tablespoon olive oil
- 1 tablespoon egg whites (less than one egg)
- 1 1/2 teaspoons apple cider vinegar
- In a large, warmed mixing bowl, whisk together the yeast and warm water. Let it sit for 5 minutes, until foamy.
- In a medium bowl, whisk to combine the almond flour, tapioca starch, and sea salt. In a small bowl, combine the olive oil, egg white, and apple cider vinegar.
- Once the yeast is foamy, add the wet and dry ingredients to the large bowl and mix with an electric mixer on medium high for 30 seconds, scraping down the bowl once to make sure it’s all incorporated. It will look much wetter than ordinary pizza dough. Use a rubber spatula to get it into as much of a ball as possible.
- Cover the bowl with a towel and set in a warm (but not hot) place for 75 to 90 minutes, until the dough looks puffy and aerated. It won’t rise as much as ordinary dough.
- Preheat the oven to 500 degrees F, with the rack in the lower third of the oven. If you’re using a pizza stone, place it in the oven to preheat.
- Lightly oil a sheet of parchment paper and scrape the dough out onto it. With oiled hands, gently flatten out the dough into a 9- to 10-inch circle. Carefully transfer the parchment with the dough onto the pizza stone or a heavy sheet pan.
- Bake for 7 to 10 minutes, or until the crust is starting to brown at the edges. Add your favorite toppings and cook for 3 or 4 minutes more. Allow the pizza to cool for a minute before slicing.
If you are on the Fast Metabolism Diet, a portion of this crust recipe is your Phase 3 grain and also your healthy fat (because of the almonds).