- Preheat your oven to 350°F. Get out a large rimmed baking sheet.
- Whisk together the dry ingredients in a large mixing bowl; set them aside.
- In a separate bowl, beat together the eggs and oil until frothy.
- Pour the wet ingredients into the dry ingredients and mix together to form a dough.
- Shape the dough into a ball and transfer it to a parchment paper-lined work surface. Top with another piece of parchment paper and roll the dough about 1/4" thick. (Thinner, the better!). Remove the top piece of parchment paper and slide the crust, with its parchment, onto the prepared baking sheet. (The parchment paper is necessary! Almond flour is very sticky).
- Bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
- Top the partially baked crust with your desired toppings, and return it to the oven. Bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.
- 2 1/4 cups almond flour
- 1/2 teaspoon baking powder
- 1 teaspoon dried Italian herbs
- 3 large eggs
- 2 tablespoons olive oil
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