Prepare a round pizza pan by rubbing it with olive oil, coconut oil or animal fat — or spray with coconut oil spray. For a rectangular pizza, prepare a cookie sheet in the same manner, greasing the bottom and sides.
Place these ingredients into a high-powered blender in the following order: eggs, olive oil, almonds (or 1 1/2 cups of other soaked nuts), herbs, sea salt and stevia.
Blend on medium-high speed until the mixture is batter-like and mostly smooth.
Sift together the remaining dry ingredients in a small bowl: chia-seed meal, coconut flour, flaxseed meal and baking soda.
Add these to the blender and quickly puree them on medium speed to completely and evenly incorporate them into the batter, without over-mixing.
Do not let the batter set up and thicken. Immediately pour the batter into an even round circle on the prepared pan, smoothing out the surface and shape with an offset spatula. Alternately, pour the batter into your prepared cookie sheet, spreading out the batter evenly into the rectangular shape.
Bake dough for 15 to 20 minutes, until the edges are drying out and the center is puffed in places.
Remove dough and immediately top it with your favorite toppings: homemade tomato sauce, sautéed sausage or lightly cooked bacon, grated aged cheese, feta, goat cheese or homemade, Herbed Dairy-free Ricotta (recipe follows), sautéed onions, bell peppers, olives, fresh garlic, cubes of cooked winter squash, sprouted walnuts, chanterelle mushrooms, etc.
Bake pizza for 20 additional minutes, until the edges are brown but not too dark, and the ingredients in the center are sizzling and hot, tinged with brown.
Top with optional prosciutto, homegrown tomatoes (in season) and fresh basil; slice and serve.
Recipe printed from Oh, The Things We'll Make! Blog. https://thethingswellmake.com/paleo-pizza-crust-recipe/