Hazelnut Pizza Crust

This is based on a recipe from Breaking the Vicious Cycle by Elaine Gottschall.  The recipe in the book calls for almond flour, which we don't use because it is high oxalate.  Hazelnut flour gave this crust the look and feel of whole wheat.  This is the best GAPS pizza crust we've had so far.

INGREDIENTS:

2 eggs
2 cups of hazelnut flour, plus more?
2 tsp olive oil
3/4 tsp salt
dried spices, such as basil, thyme and oregano, are optional

Beat the eggs in a medium mixing bowl.  Add the other ingredients and stir.  If mixture does not easily form a ball, add more flour by the tablespoon.  1 T of coconut flour will also help as it absorbs excess liquid very well.

Grease a pizza pan or cookie sheet, and sprinkle some of the flour on as well.  Place the ball of dough in the middle of the pan and squish it out into the shape you want.  This should be enough dough to mostly cover a standard cookie sheet.  It is fine if it doesn't reach all the way to the edges.

Bake the crust for about 20 minutes at 350 degrees, until it is lightly browned and no longer wet.  Top with sauce and other toppings, and return to oven for 5-10 minutes, or long enough for toppings to heat up and cheese to melt if you are using cheese.

NOTE:  I think this would also work well as a pie crust, but as I am allergic to hazelnut flour so I won't be experimenting with that.  I also think that if you just baked the crust then cut it up it would make nice crackers.