Servings: 1x 10" crust

Yeast Mixture: subheading: Yeast Mixture:
1/4 cup (60ml) warm water ¼ cup (60ml) warm water
2 tsp honey 2 tsp honey
2 tsp active dry yeast 2 tsp active dry yeast
Dry Ingredients: subheading: Dry Ingredients:
3/4 cup (90 grams) almond flour ¾ cup (90 grams) almond flour
3 Tbsp coconut flour 3 Tbsp coconut flour
2/3 cup (80 grams) arrowroot powder (called Pfeilwurz in German and available at reform hauser and bio ladens) ⅔ cup (80 grams) arrowroot powder (called Pfeilwurz in German and available at reform hauser and bio ladens)
pinch of sea salt pinch of sea salt
Wet ingredients: subheading: Wet ingredients:
1 egg 1 egg
2 tsp olive oil 2 tsp olive oil
1 tsp apple cider vinegar 1 tsp apple cider vinegar

Preheat your oven to 425 F (220 C).
Place the yeast ingredients in a small bowl and mix. Let it sit for 4 to 5 minutes until it gets all foamy.
Place the dry ingredients in a medium bowl and whisk together.
Add the yeast and the wet ingredients to the dry ingredients and mix with a hand mixer.
Scoop your dough out onto a parchment-lined baking sheet and use a spatula to spread it evenly into a circle. Ours made a 9 inch crust.
Bake for 9 to 10 minutes. Remove from the oven, carefully flip the crust over with a spatula, top with sauce and your favorite toppings and then bake for 5 to 10 minutes more.