Here is the pizza crust that I’ve been evolving for 6 weeks from unrefined kitchen’s paleo pizza crust. It uses cultured foods and then is baked so the probiotics are killed but it still offers a host of other benefits like being easier to digest. It gets better every week as I tweak it.
This is the best gluten free, real food crust have made. It holds together well.
Ingredients for crust:
2 cups nut flour (I grind cashews or almonds for this but you can buy it as well. Bulk barn or Nutters have it)
1 cup arrowroot
3/4 cup fermented milk product (yogurt, kefir, creme Fraiche, etc)
1 tsp spices of choice (oregano, basil, rosemary, garlic, onion)
1 cup cheese (mozzarella, Parmesan?)
Mix all ingrediente And bake at 375 F for ten minutes.
Bake again at 350 F until cheese is melted and golden.