This thin crust pizza is made with finely ground, blanched almond flour. But not much almond flour – and there’s more cheese and egg in this recipe than a traditional pizza crust.
I make them as individual pizzas, and once they are made I store them in the refrigerator (wrapped in wax or parchment paper and plastic, using wax or parchment paper between each pizza to separate them easily). You can freeze them as well; just seal them to prevent freezer frost. They reheat easily at 325 degrees F for about 8 minutes. And here’s a tip: sometimes I make just the pie crust and freeze or refrigerate them for later use.