The crust recipe for this pizza comes from the paleo cookbook ‘Against all Grain’ by Danielle Walker and can be made ahead of time, then topped and heated when it’s time to eat. Though I haven’t tried it myself I think the crust would also freeze well after its baked.
3/4 cup Whole raw cashews
3 tbsp. Blanched almond flour, plus more for rolling
1/4 cup Coconut flour
1/2 tsp. Baking soda
1/2 tsp. Sea salt
2 tbsp. Almond milk
1/2 tsp. Apple cider vinegar
2 tbsp. Palm shortening
1 tbsp. Cold water
1/2 tsp. Chopped fresh parsley
1 Fresh basil leaf
-Preheat oven to 350 degrees Fahrenheit
-Place cashews, almond flour, and coconut flour in food processor and pulse until it’s a fine flour
-Add baking soda, salt, eggs, almond milk, vinegar, shortening, and water and process for 1 minute. Scrape sides and pulse a few more time until a smooth but wet dough has formed.
-Add parsley and basil and pulse 2 more times to incorporate herbs.
-Allow dough to rest for 2 minutes so the coconut flour absorbs some of the liquid.
-sprinkle parchment paper with a little almond flour. Place dough on top and rest another piece of parchment on top. Roll the dough out between the 2 sheets of parchment until it’s a circle about 1/4 inch thick.
-Remove top parchment and slide the crust (still on the bottom paper) onto a pan.
-Bake for 12 minutes until it has puffed up and is golden brown around the edges.
In the image seen here I topped mine with pizza sauce, diced cooked turkey sausage, mozzarella, asiago and parmesan cheeses, sautéed mushrooms, diced fresh tomatoes and a chiffonade of fresh basil. Then baked at 400 for about 7 minutes before broiling in the oven at low for about 5 minutes to get a good colour on everything. However you choose to top this delicious alternative to a traditional wheat crust, it’s recommended you use pre-cooked toppings to shorten the heating time and avoid burning the crust. Because I think we all know how fast nuts can burn!