Oh, pizza. It’s like the universal comfort food, isn’t it?
But for those of us who need to dodge gluten or prefer a paleo-friendly lifestyle, finding a crust that satisfies both cravings and dietary needs seems like discovering a unicorn. This recipe, though—made with simple ingredients—might just be that elusive creature.
Trust me, once you try it, you’ll wonder why you didn’t make the switch sooner.
Steps
- Preheat the oven to 450°F (232°C) and prepare a baking sheet lined with parchment paper, ideally round for an even crust.
- In a large bowl, mix together almond flour, tapioca or arrowroot, 3 tablespoons of coconut flour, onion powder, garlic powder, Italian seasoning, and salt until well combined.
- In a separate measuring cup, combine water, oil, and vinegar. Pour this mixture into the dry ingredients and stir with a wooden spoon until you form a dough.
- Incorporate the whisked egg into the dough, mixing until it becomes sticky. Gradually add the remaining coconut flour one tablespoon at a time, allowing the dough to absorb the liquid after each addition. Avoid adding more than 3 additional tablespoons in total.
- Sprinkle extra tapioca or arrowroot over the parchment-lined baking sheet, then place the dough on it. Dust more tapioca/arrowroot on top and spread the dough into a 10-inch circle (or 12 inches for a thinner crust).
- Bake in the preheated oven for 10 to 15 minutes, adjusting for desired crispiness and thickness. Add your choice of toppings and continue baking for an additional time as needed. Enjoy your customized paleo pizza!
Ingredients
- Almond flour: 1 cup
- Tapioca starch or arrowroot powder: 1/4 cup, plus extra for sprinkling
- Coconut flour: 3-4 tablespoons
- Onion powder: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Italian seasoning: 1 teaspoon
- Salt: 1/4 teaspoon
- Water: 1/3 cup
- Oil (such as olive oil): 2 tablespoons
- Vinegar (such as apple cider vinegar): 1 teaspoon
- Egg: 1, whisked
Nutritional Values
Calories: 1506kcal | Carbohydrates: 114g | Protein: 18g | Fat: 108g | Saturated Fat: 18g | Cholesterol: 162mg | Sodium: 1896mg | Potassium: 60mg | Fiber: 18g | Sugar: 0g | Vitamin A: 240IU | Calcium: 168mg | Iron: 6mg
FAQ
- Can this paleo pizza crust be made without eggs?
- While the original recipe uses an egg to help bind the ingredients together, you can experiment with egg substitutes like flax eggs or chia eggs. However, the texture and binding might vary slightly.
- What can I use if I don’t have tapioca flour or arrowroot?
- You can try substituting tapioca or arrowroot with cornstarch or potato starch, although the texture might be a bit different. These alternatives should still help with spreading the dough and achieving a similar crust.
- Is it possible to make this crust ahead of time?
- Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before spreading it out and baking.
- Can I freeze the baked paleo pizza crust?
- Absolutely! You can bake the crust, let it cool completely, and then freeze it. When you’re ready to use it, just thaw it and add your desired toppings before reheating.
- How can I prevent the crust from getting too sticky?
- If the dough feels too sticky to handle, use additional tapioca or arrowroot flour to help spread it out. Avoid adding too much coconut flour, as this can lead to a grainy texture. Allow the dough to cool a bit and work with it gradually.
Tips
- Sift the coconut flour before adding it to the mixture to prevent clumping and ensure a smoother dough.
- Gradually add the coconut flour one tablespoon at a time, and be cautious not to exceed 3 additional tablespoons, to avoid a grainy texture.
- Use extra tapioca or arrowroot flour to help spread the dough if it feels sticky, and consider using a silicone spatula for easier handling.
- Adjust the baking time based on how crispy you prefer your crust and the toppings you plan to use, keeping in mind that a thinner crust will bake faster.
Equipment
- Round Baking Sheet – If you prefer a round shape for your pizza crust.
- Parchment Paper – To line the baking sheet and prevent sticking.
- Silicone Spatula – Useful if you plan to spread the dough in a cast iron skillet or just to handle sticky dough more easily.
- Cast Iron Skillet – If you choose to make the pizza crust using this method instead of a baking sheet.
- Sifter – For sifting the coconut flour to prevent clumping and ensure even distribution in the dough.
