I finally got around to making a pizza using almond flour. I feel happy for attempting it, though I feel I need to make the dough more stretchy next time by adding gluten. I’ll need to get used to making thin crusts, since the way my father taught me was by making a very thick crust that uses three to four times the flour I used here. It probably needs more yeast for rising too.

In spite of that, I wanted to make something special for today. I used basil leaves, sliced Roma tomatoes, oregano flakes, and a mixture of sauteed spinach, chopped onions, and garlic for toppings.