I've tried my fair share of Paleo pizza crusts and most of them have been edible, but none were GOOD. When I say edible, I mean that I ate them, but my husband and two kids did not. I really hate wasting food!
I’m not a huge fan of using a ton of almond flour in a recipe (unless it's dessert) and the bacon weave pizza crust that I tried with a friend, while delicious, really wasn't the most nutritious thing on the planet.
While on the quest for a fantastic Paleo pizza dough recipe, I did come across one that I pinned, but unwilling to buy yet another type of flour – tapioca in this case - I dismissed it… UNTIL, my husband’s coworker sent me the very same recipe that I had pinned *and* verified that it was a good recipe.
So, off I went to buy tapioca flour to give this Paleo pizza crust a try. Thank GOODNESS I did because this has quickly become my family’s favorite pizza crust EVER. My husband says it’s better than the gluten-filled pizza crust I used to make back in the day.
NOTE: I almost ALWAYS double this recipe so that we will have leftovers. I love cooking, but it’s nice to have something in the fridge to quickly heat through on karate nights.
(Adapted from Primally Inspired)
1 cup Tapioca Flour
1/4 - 1/2 tsp sea salt (your preference)
1/3 cup olive oil
1/3 cup water
1 tbsp apple cider vinegar
1/3 cup coconut flour
1 tsp Italian seasoning
Preheat oven to 450 degrees F. If you are using a pizza stone, let the stone preheat with the oven.
In a medium bowl, add in tapioca flour, sea salt and Italian seasoning. Set aside.
In a small pot over medium heat, bring oil, water, and apple cider vinegar JUST up to boiling and then remove from heat. Add to your tapioca flour and stir until combined. Set aside for 1-2 minutes to cool.
Add in your egg and stir until combined.
Add in coconut flour and stir (or use your hands to mush it all together) until the coconut flour is absorbed and a dough is formed.
Press or roll out your dough on parchment paper or a lightly greased pizza stone or baking pan to about ¼” thickness. Your dough should form a 12-14” circle.
Slide your dough onto the pizza stone or baking sheet and cook for 9-10 minutes until the dough starts to brown slightly. Carefully flip the dough over and let it continue to cook for another 1-2 minutes while you gather your toppings.
Remove from oven; add your toppings and then bake for another 5 minutes or until your toppings are heated through.
Slice and enjoy with a side salad or Paleo Treat®. :)
TOPPINGS: I had some leftover meat sauce in my fridge from another dinner which I used for my sauce. (Organic ground beef with organic canned pureed tomatoes with some Italian seasoning – simple, fast and healthy.
I serve it over gluten-free pasta for my family and saute up some zucchini for myself.)
Then I topped with literally whatever vegetables I had in my fridge. Tonight I used zucchini and bell peppers. Did I mention that I don’t like to waste food?
I also had some leftover bacon and cashew “cheese” in my fridge, so on the pizza it went! Put it together and what do you get? A delicious, healthier, Paleo pizza.
Too much reading...
How about dessert?