You do not have to use nut flour in this recipe - it just helps with the texture. If you don't mind eating it with a fork and knife I would just use 2 tbsp flour.
For Whole30 I just use 1-2 tbsp flour. This crust can be made ahead of time and stored in a sealed container in the fridge for a few days.
If you are having trouble getting the crust crispy:
-Make sure you are getting enough water out in Step 6.
A nut milk bag works way better for me than a kitchen towel. -Use a pizza stone if you have one.
-Make sure to pre-cook any veggies that need it.
-If you are still having trouble you can always add more nut flour.