Perfect Paleo Pizza Crust

2013-06-23
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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This recipe is for just the crust of a thin crust pizza. I topped it with regular pizza stuff, but you can do whatever. It came out really well, so I thought I would share! It\’s crispy outside, soft inside, and foldable just like a real pizza crust! The nut flour is optional. It gives a sort of multigrain look and texture, but it can be left out and replaced with more of the other flours. I actually used flax meal since I had it around, but you can probably use anything. I have found that a mix of mostly tapioca with some coconut or other bulky flour works really well for paleoized baked goods.

1- Preheat oven to 500 degrees at least a half hour before the pie goes in.

2- Combine dry ingredients in a large bowl. Mix until even.

3- Gradually add water, working the dough with a fork or your hands, until it just comes together into a ball. Use as little water as possible. It may take a bit of time and effort.

4- Knead the dough for a few minutes, then push it out by hand onto your floured pizza pan. This recipe was enough for quite a large pizza.

5- Add toppings, and bake for 10-12 minutes.

6- Enjoy! Don\’t burn your mouth!

Ingredients

  • 1 1/4 cup Tapioca flour
  • 1/2 cup Coconut flour
  • 1/4 cup nut flour (optional)
  • dash salt
  • 1 cup water

Method

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Recipe Comments

Comments (4)

  1. posted by Scarlette on July 5, 2013

    Would almond flour work instead of coconut flour???

  2. posted by wildfir67 on July 17, 2013

    Thought Tapioca was not paleo???

  3. posted by rkgentle on July 20, 2013

    I found this crust to be soggy and underdone. I am going to try it again, however I will bake it first, add my toppings and throw it back into the oven.

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