We made this and agreed it is very good, we need to refine our cooking technique, as we burnt the edges once we topped it. I thinnk this crust would be good made sweet instead of savory for a tart and possibly good for a quiche crust, too. Lots of experiments in mind. In the meantime, enjoy. We topped ours with low-cal BBQ sauce, chicken breasts chunks (pre-cooked), red onion, and mozarella. Super yummy.
Ingredients:
2 large eggs, room temperature
2 Tbsp olive oil (I used a garlic olive oil)
1 1/2c almond flour
1/4c tapioca flour
1 tsp sea salt
1/2 tsp oregan (dried)
1/2 tsp dreid basil
1/4 tsp dried garlic powder
I Substituted an italian spice blend for the oregano/basil/garlic in an equal amount
Place the eggs and olive oil in a small bowl and whisk to combine.
Combine remaining ingredients in a large bowl. Stir with a fork to break up clumps and combine well. Add the egg mixture to the flour mixture and stir until well combined. Set aside and let rest 5-10 minutes, then split into two equal parts and form 2 round balls.
Preheat oven to 375 degrees, rack in middle position.
Roll each of the balls out between two sheets parchement paper, either round or rectangualr, to about 1/4 inch thickness.
Place cr usts on a baking sheet lined with parchement or a baking mat. Bake for 15 minutes, or until firm, Remove crusts from oven and turn oven to broil. top with deired toppiongs and broil 5-10 minutes (watch closely, we burnt our edges).
This recipe was originally on www.paleocupboard.com
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