Directions
Prepare the Crust: In a large bowl, whisk together the almond flour, minced sunflower seeds, minced sesame seeds, flaxseed meal, and psyllium husk until well combined.
Form the Dough: Stir in the melted coconut oil, then pour in the hot water.
Mix until a thick, cohesive dough forms.
Let the mixture sit for one hour to allow the psyllium and flax to absorb the liquid.
Shape the Pizzas: This recipe makes two small pizzas.
Line a small, Instant Pot-safe pan (e. g. , a 7-inch round pan) with parchment paper. Press half of the crust mixture into the pan, flattening the surface evenly with your hands.
Add Toppings: Top the crust with half of the sliced tomato, mushrooms, and mozzarella.
Drizzle with 1 tbsp (15 ml) of olive oil and sprinkle with ½ tsp salt and ¼ tsp dried oregano. Loosely cover the pan with aluminum foil.
Prepare the Instant Pot: Place the trivet inside the Instant Pot's inner pot and pour in one cup of water. Carefully place the prepared pizza pan on the trivet.
Pressure Cook: Secure the lid and set the steam release handle to the Sealing position. Select the Manual or Pressure Cook button and cook on high pressure for 5 minutes.
Release and Serve: Once the cooking time is complete, perform a quick pressure release. Carefully open the lid and remove the pan.
Serve the pizza immediately.
Repeat steps 3-7 with the remaining crust and toppings to make the second pizza.
Don't skip the psyllium husk! It's a crucial ingredient that acts as a binder, giving the gluten-free crust its structure and chewy, bread-like texture.
