During our Gluten Free Fair Demo at the beginning of the month I was able to share with a few individuals my fantastic paleo pizza crust. Now I get to share it with you and I couldn’t be happier! This pizza crust is packed with flavor thanks to the seasoning included in it, not to mention it’s also egg-free.
I top my pizza with pizza sauce, cherry tomatoes, bacon, basil and some spicy peppers but top yours with whatever you like. Also, if your primal and you’re allowed to have a little dairy consider Kerrygold’s Dubliner Cheese to top your pizza. Using a citrus grater with the cheese is a great way to reduce how much cheese you end up using because it makes it look like you’ve put more on your pizza than you actually have.
1 tablespoon ground flax seed + 3 tablespoons warm water (egg replacer, if you’d like to use egg simple exchange this for 1 egg)
1/2 cup warm water
1 clove garlic, diced
1 cup + 1 – 3 tablespoons tapioca flour
1/3 cup coconut flout
1 teaspoon salt
1 teaspoon Italian spice
1/2 cup olive oil
*special note: you will want to have a silicone cutting board handy if you have one.
Preheat the oven to 425°F.
Mix 1 tablespoon flax-seed and 3 tablespoons water, then let it sit for about 10 minutes until the water is absorbed(egg replacer).
Add the garlic and 1/2 cup water to the bowl and set aside.
Mix the 1 cup tapioca flour, coconut flour, salt and Italian seasoning in a small bowl until thoroughly combined.
Add the flax-seed mixture, garlic/water mixture and olive oil to the dry ingredients. Combine until you get the consistency of thick mashed potatoes.
Add 1 tablespoon of tapioca flour at a time and incorporate until the mixture becomes drier, like play dough.
Place a piece of foil over a pizza sheet.
On a silicone cutting board, place the dough ball and begin to flatten it into a circular shape(if you don’t have a silicone cutting board I would do this on foil, it’ll work about the same). Use a rolling-pin if needed (you may want to dust in tapioca flour if the dough begins to stick), roll out the crust to be about 1/8-inch thick.
Place the pizza sheet foil side down on top of the crust, then flip.
Slowly peel away the board so that only the crust is left on the foil/pizza sheet.
Cook for 12 to 15 minutes until you reach your desired crispness. You can then cover with toppings and cooking for a few minutes longer until the toppings are warm.
Melissa Van Dover
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