Changes: I use 2.5 cups almond flour no eggs 3/4th cups egg whites 1/4 cup almond milk (unsweetened) 1 cup Parmessan cheese 2tbs garlic powder. Other than that I follow the recipe. I don't miss the real eggs and the almond milk adds some moisture. My favorite weekend morning breakfast no toppings needed eat fresh out of the oven but not bad toasted as a leftover.

This was ok. It was very dry and crumbly for me. I think it would be a keeper if I could figure out how to tweak it to make it not so dry.

Make it again

I really like this crust for an almond flour based crust. I roll it out nice and thin use a very fine ground almond flour and bake it until it's golden. I also spread a bit of olive oil on the crust before I bake it which seemed to make it a little less dry. I also added truffle salt for extra flavor. It's definitely not like a typical flour based crust so if you are expecting that you may be disappointed.

It was very dry and didn't have a lot of flavor. I cook our pizza on a cast iron griddle so after I preheated I wiped olive oil on it then spread some cornmeal. This worked really good the crust didn't stick. I ended up just shaping the crust with my hands on the griddle. We are still looking for a good Paleo diet pizza crust recipe.

The crust did hold together really well. If I made it again I would roll it a little thinner and maybe put the parchment on a pizza stone by the second piece the crust tasted a little crumbly and thick. OK flavor though.

I will definitely make this crust again. It held up well with all my toppings and browned to perfection. Can't wait to share the next one with my husband. Haha

This recipe makes a fabulous crust for veggie pizza!

I liked the crust very much and so did my wife surprisingly because she is very picky with her food. It was a pizza sauce recipe I made that was rather strong in taste and just couldn't enjoy the pizza that I made with my own 2 hands. But I will make this crust again just change sauces-for sure. Debbie from Alabama