This crust comes together with a simple whisk-and-stir method — almond flour and tapioca starch form the base, with garlic powder and dried oregano baked right in for savory flavor from the first bite. Eggs and olive oil bring the dough together into a tacky, cohesive mass that rolls out beautifully between two sheets of parchment, giving you an even round ready for the oven. Par-baking first is the trick here: it dries out the surface and sets the edges so the crust turns sturdy enough to hold sauce, cheese, and all your favorite toppings without going soft or floppy underneath. Once it comes out golden and firm, you finish it with your toppings of choice and bake again until everything is melted and bubbling at the edges. The result is a crisp-edged, satisfying crust with real chew in the center, sliced into eight pieces for easy serving. It's a solid choice for a soy free kitchen, letting you build the pizza night you want without second-guessing what's in the crust.
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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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