2 c almond flour 2 eggs 1/4 tsp italian seasoning 1/8 tsp garlic powder pinch of salt 1/2 c shredded parmesan 4 tsp olive oil
Note: I tried freezing some of these crusts and they turned out great. Just bake for the first 6 minutes then cool. Store in an airtight container. Remove and let thaw, then top and bake.
Combine all ingredients together and let rest 5 minutes. Stir dough, it should be as thick as cookie dough, if it isn't add more almond flour a tablespoon at a time until it is. Line a cookie sheet with parchment paper (I tried to bake it without the parchment and ended up with a mess). Place half the dough in a mound on one half of the sheet and the rest of the dough in a mound on the other half. Cover with plastic wrap and using your hand or a small rolling pin push/roll the dough into a circle (mine were about 8 inches each). Bake in a 400 degree oven for 6-8 minutes or until barely brown. Add desired toppings and bake 5-10 more minutes until golden.