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keto flatbread crust (dairy free!)

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Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 42 minutes

Servings: 4

Cost: $11.43 /serving


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Step 1

In the bowl of an electric mixer, combine yeast, water, and maple syrup. Set aside and allow to proof.

Step 2

While yeast is proofing, combine almond flour, oat fiber, egg white powder, xanthan gum, baking soda and salt in a medium bowl. Whisk together until well combined.

Step 3

Once yeast has proofed and become foamy, stir in egg white, then olive oil and apple cider vinegar.

Step 4

Add the dry ingredients, and mix well. Dough will be sticky.

Step 5

Turn dough onto parchment paper. Using a piece of plastic wrap, press the dough into a 9x12" rectangle. Cover completely with plastic wrap and leave in a warm spot for about 20 minutes while you preheat the oven to 400°F (205°C) For best results, place a pizza stone in the oven as it preheats.

Step 6

Once the oven has preheated, remove plastic wrap from the dough. Drizzle with additional olive oil. Transfer the parchment with the dough onto the hot pizza stone. (You can place this on a baking sheet if you don't have a pizza stone, but it may not brown as nicely on the bottom.)

Step 7

Bake for 12 minutes to fully cook the flatbread, or bake for 5 minutes and add toppings, then continue to bake for another 7 minutes or until cooked through.

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