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- 1 cup blanched almond flour
- 3/4 cup arrowroot flour plus extra for dusting
- 6 tbsp coconut flour
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- 1/3 cup warm water
- 1 tbsp apple cider vinegar
- ¼ cup olive oil
- 1 egg room temp, whisked
- For the topping (optional)
- 4-6 tbsp homemade pizza sauce
- 4 oz Paleo friendly sliced mozzarella
- fresh basil leaves
- Preheat oven to 450°F.
- In a bowl place the almond flour, arrowroot flour, dried oregano, onion powder, garlic powder and 4 tablespoons of coconut flour. Mix to combine.
- In another bowl or measuring cup combine the olive oil, apple cider vinegar, water and egg.
- Add the liquid ingredients into the bowl with the dry ingredients.
- Using an electric mixer, mix for 5 to 8 minutes, until a dough forms.
- If it’s too sticky to come together, add the remaining coconut flour a tablespoons at a time.
- Place a sheet of parchment paper onto the counter or and dust with extra arrowroot flour.
- Transfer the dough to the parchment paper and sprinkle with more arrowroot flour.
- Roll the dough into a circle, ¼ inch thick.
- Transfer the dough with parchment paper onto a baking sheet.
- Bake in preheated oven for 10-15 minutes or until the edges are slightly browned.
- Remove from the oven.
- Top with pizza sauce and sliced mozzarella and bake for additional 5 minutes.
- Garnish with fresh basil leaves and serve.