1¾cup(224 g) tapioca flour, divided (plus more for shaping)
1cup(96 g) almond flour
Instructions
In a large bowl, whisk together the water, oil, and honey. Sprinkle the yeast over the top and stir once. Set aside until foamy, about 5 minutes. Whisk in the egg and salt. Whisk in 1½ cups of the tapioca flour to form a sticky dough. Stir in the almond flour with a wooden spoon, then stir in the remaining ¼ cup tapioca flour.
Flour your hands with tapioca flour and knead the dough a few times to form a smooth, cohesive ball. Place in a lightly oiled bowl. Cover with plastic wrap and set aside in a warm place for 45 minutes.
Preheat the oven to 400ºF. Place a pizza stone or baking sheet in the oven while it heats. Flour your hands with tapioca flour and pat the dough out into a 10- to 12-inch circle on a piece of parchment paper. Carefully transfer the dough to the baking sheet. Brush very lightly with olive oil and sprinkle with a pinch of salt. Bake for 8-10 minutes.
Remove from the oven, prick the dough in several places with a fork, and top as desired. Return to the oven for 5-7 minutes to heat through. Broil for the last few minutes, if desired, to brown.
Notes
Editor’s Topping Choice:Top this sturdy crust with Pizza Sauce, Balsamic Sausage and Kale, grated Parmesan cheese, and thinly sliced basil.