- Unsweetened Original Almondmilk
- Extra Creamy Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 30 Minutes
Place yeast, sugar and ¼ cup water in the bowl of a stand mixer fitted with a dough hook. Allow to stand for 5 minutes.
Meanwhile whisk together dry ingredients in a bowl; set aside
Add eggs and olive oil to the yeast mixture; stir to combine.
Add dry ingredients, turn mixer speed to medium low and mix until well combined. Add remaining water 1 Tbsp at a time until a dough forms. Dough will be sticky. Transfer to greased bowl and cover. Let dough rest at room temperature for at least 45 minutes.
Preheat oven to 350°F.
With thoroughly greased hands, divide dough into 4 equal pieces. Form into 8-inch rounds on parchment lined baking sheets. Bake plain crusts for 20 minutes, rotating pans halfway through
Increase oven temperature to 450°F
Top each crust with pesto, spinach, artichokes, red pepper and cheeses
Bake for an additional 10-12 minutes or until crust is golden brown and cheese is melted.
Baked but untopped crusts can be cooled, wrapped and frozen for later use