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1.
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Preheat oven to 425 F.
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2.
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In a large mixing bowl (I recommend you use your stand mixer), mix together almond flour, tapioca flour, salt, Italian seasoning and baking soda.
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Set aside.
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3.
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In a small bowl, mix together the warm water and psyllium husks.
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Stir until thick.
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4.
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Add the psyllium mixture, vinegar, olive oil and egg into the dry ingredients and mix well (I use a stand mixer).
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Mixture will be thick and sticky.
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5.
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Spray a pizza stone with gluten free casein free cooking oil and sprinkle with tapioca flour.
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6.
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To prevent sticking, keep hands well-coated with tapioca flour and press the dough into the pan until you reach your desired thickness.
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(If your batter is extremely sticky, sprinkle a small amount of flour onto dough as needed.)
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7.
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Bake for 4-5 minutes, or until crust feels firm to the touch.
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8.
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Add toppings (if using) and bake an additional 10-15 minutes, or until crust is nicely browned.
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If you dont use toppings, continue to cook the bread itself for the remaining time.
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For toppings: If you serve it as an appetizer with olive oil and balsamic vinegar you can brush on some melted Earth Balance butter and minced garlic!
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Yum!
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*Psyllium husks can be used as a replacement for xanthan gum and pectin (which I usually use to help bind and add stretchiness).
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When you mix the psyillium husks with water it makes a thick glutenous-like substance that works wonders for gluten free baking.
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It makes the bread soft and tender while still holding together very well.
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Psyllium is a fiber used in colon cleansing and it can be found at amazon.com or at your local health food store.
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Be sure to look for whole psyllium husks.
