I was so pleased this past weekend to come up with a recipe for a grain-free pizza crust that everyone really liked. It's still a work in progress so I will be updating with the changes I make. But here's what I did:
1 cup blanched almond flour
1 tablespoon coconut flour
pinch of salt
1/2 cup coconut milk
2 tablespoons olive oil
Whisk wet ingredients together. Add dry ingredients to wet. Line a baking sheet with parchment paper. Pour batter onto lined baking sheet and spread till it is about 1/8" thick. Bake at 450 degrees for 20 minutes. Remove from oven. Add toppings (I put on my homemade sauce, a very little bit of cheese made from raw milk from grass fed cows, sauteed mushrooms, onions, and peppers and a couple of slices of Applegate farm chicken & turkey sausage).
I was very pleased with how it turned out. Other almond flour pizza crust recipes I have tried were just too much. Just super dense. Coconut flour pizza crust recipes were just too coconut-y. This is a nice, mild pizza crust where the toppings really stand out and don't get overwhelmed by the crust.
I would like to get the crust a bit more crispy which means either more oil or another egg. I'll post when I try the modifications next time and hopefully I'll get a picture too.