Almond flour and tapioca starch team up here for a crust that's naturally sturdy and grain-free, with garlic powder and dried oregano baked right in for savory depth. The dough comes together fast in one bowl, then gets rolled between parchment sheets for an even, 12-inch round that par-bakes until firm and lightly golden at the edges. That par-bake step matters — it sets the structure so the crust can hold your favorite sauce and toppings without going soft or bendy underneath. Once it's back in the oven, everything bubbles together and you get a crisp, sliceable base with a nutty flavor that stands on its own. It's a solid pick for a dairy free pizza night, and it slices into eight neat pieces so everyone gets a piece of that golden, toasty edge.
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Preheat the oven to 425°F (220°C). Line a large baking sheet or pizza stone with parchment paper.
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, salt, garlic powder, and dried oregano until evenly combined.
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