I’ve been looking for a quick pizza crust to throw together when pizza sounds good, but pizza eggs don’t. I’d looked into the almond crusts (too time consuming), the cauliflower crust (reports were that it was too soggy) and then landed on this one from Caveman Strong’s Josée (clever girl).
I like. It is a bit more like a flatbread pizza than it is like the cracker-like pizza of the gluten days. This is quick to prep and is made easier if you have parchment paper or a Silpat liner like I use.
Also, I have to give a shout out to Applegate Farms Pepperoni. It is just so yummy and free of additives. I did use a smidge of “microplaned” sheep’s milk manchego on this, as I’ve learned that I don’t have the same ick from sheep or goat cheese.