ALMOND CHEESE PIZZA RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 450°F.
• Place 1 1/4 cups almond flour, 1/4 teaspoon baking powder, 1/4 teaspoon active dry yeast if using, a large pinch of garlic powder, and a pinch of kosher salt in a medium bowl and whisk until well combined. Using a spoon, make a well in the center of the dry mixture. Add 1 large egg and 1 tablespoon extra-virgin olive oil into the well.
• Stir the egg and oil, breaking the egg up and slowly letting the dry ingredients incorporate into the wet. Using your hands, knead the dough a few times to bring it together and make sure everything is combined. Gather the dough into a flat disc.
• Roll the dough out between 2 large sheets of parchment paper into a 10-inch circle, using a bench scraper or the side of the knife to push in any frayed edges while rolling for a more even circle.
• Remove and discard the top sheet of parchment. Slide the crust, still on the bottom parchment, onto onto a baking sheet. Bake until the dough is just set, about 7 minutes.
• Remove the baking sheet from the oven. Spread 1/2 cup pizza sauce onto the crust, leaving a little more than a 1/2-inch border on the edges. Sprinkle with 1 cup shredded mozzarella cheese, then top with 1/4 cup pepperoni slices. Return to the oven and bake until the crust is golden and crisp and the cheese is bubbly and golden in places, 12 to 15 minutes more. Tear fresh basil leaves over the pizza, if desired.

Steps:

• Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.
• Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
• Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
• Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.