It’s time to ditch the pizza restaurants and instead make pizza at home. After trying several different paleo pizza crusts, I finally found one that works, tastes great, and has the same texture as a “regular” gluten pie crust. I originally posted it on my blog but because it has worked so beautifully, I decided to post it here as well.
We love it because it’s:
- grain-free & gluten-free
So what the heck is it made with? It’s simple actually – with only 6 ingredients. It takes me 5 minutes to make the dough then another 5 minutes to press it out. 15 minutes to bake and voila a pizza crust that won’t slowly kill you.
Note: Our little one has an egg allergy so I substitute butter for the egg and bake it for 10 minutes. It turns out really crispy but still good.
And now for the recipe…
Prep time: 10 minutes
Bake time: 15 minutes
Yield: 4 mini pizza crusts (4-5 inch diameter)
- 1 1/2 cups raw milk goat mozzarella or mild cheddar, cubed (hard or semi-hard)
- 1 cup tapioca flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1 large egg, beaten
- 3 tablespoons canned or homemade coconut milk
- Preheat oven to 350°F.
- In a food processor add the flour, cheese, sea salt, and baking powder. Pulse until well combined.
- Then add the egg and milk. Pulse until dough forms. This will take a few seconds.
- Remove dough from food processor and split into 4 equal parts then let stand for 10 minutes. This will make it less sticky.
- Roll the dough into a ball with your hands and then place on a baking sheet. If you don’t have a baking sheet you can do this on the pizza stone, just make sure to grease it. I found the crust stuck to the pizza stone so I use a baking sheet first.
- With your hands and fingers flatten out each ball into a 1/4 inch circle. You may need some oil on your hands. (I make mini crusts so they hold together when eating. When I tried a big crust the sauce made the center gooey.)
- Bake for 15 minutes.
See my original post to find out what toppings we use.
Let me know if you try it by commenting below: