Ingredients:

  • 1 ½ cups Fine Blanched Almond Flour
  • ½ cup Tapioca Starch (or Arrowroot)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Sea Salt
  • 1 Large Egg, room temperature
  • 2 tablespoons Extra Virgin Olive Oil
  • 2–4 tablespoons Water (or unsweetened Almond Milk)
  • 1 cup Crushed Tomatoes (or Passata)
  • 1 clove Garlic, minced
  • ½ teaspoon Dried Basil
  • 6 oz Italian Sausage, cooked and crumbled
  • 1 cup Sliced Mushrooms (cremini)
  • ½ cup packed Fresh Spinach, coarsely chopped
  • 2 tablespoons Cashew Parmesan (or Nutritional Yeast flakes)
  • 1 tablespoon Olive Oil (for finishing)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly dust the paper with tapioca starch. In a large bowl or food processor, combine the almond flour, tapioca starch, baking powder, oregano, and salt.
  2. Add the egg and 2 tablespoons of olive oil to the dry mixture. Mix until crumbly. Add the water or almond milk one tablespoon at a time, mixing until a cohesive, slightly sticky dough ball forms. The dough should hold together but not feel wet.
  3. Place the dough ball onto the prepared parchment paper. Place a second sheet of parchment over the top. Using a rolling pin, roll the dough into a 12-inch circle or 10x12 inch rectangle, roughly ¼ inch thick. Trim edges neatly.
  4. Remove the top layer of parchment paper. Transfer the parchment-lined dough onto the baking sheet. Bake the naked crust for 8–10 minutes, or until the edges are just starting to firm up and lighten slightly. This critical step prevents a soggy crust.
  5. While the crust pre-bakes, prepare the quick sauce: combine the crushed tomatoes, minced garlic, dried basil, and a pinch of salt. Stir well. Ensure all toppings (sausage, mushrooms, spinach) are ready and dried of excess moisture.
  6. Remove the pre-baked crust from the oven. Spread the tomato sauce evenly over the crust, leaving a small border. Distribute the cooked sausage and vegetable toppings across the sauce. Sprinkle the cashew parmesan or nutritional yeast over the top.
  7. Return the pizza to the oven. Bake for another 15–18 minutes, or until the crust edges are deep golden brown and the toppings are heated through.
  8. Carefully slide the pizza (still on the parchment) onto a cooling rack. Let the pizza rest for 5 minutes before drizzling with the final tablespoon of olive oil, slicing, and serving piping hot.