Step 1

Preheat the oven to 425F.  Line a pizza pan or sheet pan with parchment paper and set aside.

Step 2

Make the flax egg by mixing the flax meal with 6 tablespoons water.  Whisk and set aside at least 5 minutes to thicken.

Step 3

In a large bowl add the almond or sunflower seed flour, tapioca starch, coconut flour and salt.  Whisk to combine.

Step 4

In a medium bowl combine the flax egg (or real eggs), olive oil and non-dairy milk.  Whisk to combine and then dump over the dry ingredients.  Use a silicone spatula to fully incorporate the wet ingredients into the dry ingredients. This will feel like a pretty wet dough, and that is okay. Set the dough aside for about 10 minutes to allow the coconut flour to absorb some moisture. When you come back to the dough after 10 minutes you’ll have a more workable dough. Be aware, this will not be like a traditional pizza dough, but will feel more like a cookie dough.

Step 5

Next, you can either pat the dough out with wet hands (to prevent sticking), or place another piece of parchment on top and roll out with a rolling pin. You’ll want to roll it about 1/8-1/4″ thick. If you rolled out the dough with parchment on top, peel the top piece of parchment off. Bake the pizza crust  in the preheated oven for 13-15 minutes, or until just starting to brown on the edges. Keep the oven on!

Step 6

Once the pizza crust has been par-baked it’s time to decorate your pizza.  Top your pizza crust with sauce, veggies, nuts and cheese (such as vegan mozzarella).  Put the pizza back in the oven with all of it’s beautiful toppings and bake for another 10-12 minutes, or until the cheese is starting to brown and the edges of the crust are a deep golden brown.   Enjoy!