Preheat Pizza oven on setting PREHEAT for 15 minutes
Combine the almond meal, arrowroot flour, baking powder and salt in a large mixing bowl. In a separate bowl combine the eggs, oil and almond milk and whisk until combined
Fold the egg mixture into the dry ingredients one-third at a time and mix thoroughly to form a smooth, thick batter
Select CLASSIC crust setting
Grease a 30cm (12 inch) pizza pan with oil and line with baking paper
Spoon half of the mixture onto the lined pizza pan. Using a palette knife, spread the mixture to a thickness of approximately 5 mm in a round/rectangular shape, as desired
Bake the pizza base for 5 minutes until cooked through and lightly browned. Remove from the oven and set aside to cool. Repeat with the remaining batter
Flip the pizza base over onto another large piece of baking paper, peel away the top layer of paper, and add the toppings of your choice
Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes
Open the lid and slide the paper out carefully; close the lid and cook a further 5 - 7 minutes or until cooked to your liking. Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown
Open the lid carefully with oven mitt and remove the pizza onto a chopping board. Cut into 8 wedges and serve immediately
Repeat with the second base or store in the freezer for another time
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