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1.
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Start by proofing the yeast.
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In a small bowl, stir together the yeast and sugar.
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Then, add the very warm water.
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The water needs to be about 115 degrees, very warm but not hot.
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Like a hot bath but not so much that it burns you.
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Makes sense?
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Hmm, maybe just use a thermometer.
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Set aside until foamy.
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2.
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Then, in a large mixing bowl, whisk together the almond flour, tapioca flour, xanthan gum, salt, pectin, and Italian seasoning until there are no more lumps.
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3.
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Add the proofed yeast, egg, olive oil, and apple cider vinegar to the dry ingredients and beat on high until well combined.
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Scrape down the bowl as necessary.
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Batter should be very thick and sticky.
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4.
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Place batter into the middle of a lightly greased pizza pan.
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5.
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To prevent sticking, keep hands coated with tapioca flour and press dough into pan until desired thickness.
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Make edges slightly thicker to hold toppings.
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6.
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Cover with a damp kitchen towel and allow to rise in a warm place for 45 minutes.
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Use this time to prepare your toppings.
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7.
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Preheat oven to 425 degrees F.
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8.
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Bake for 5 minutes, or until just starting to brown.
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9.
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Add toppings and bake an additional 10-15 minutes or until crust is nicely browned.
