I’ve played with so many gluten free pizza recipes, it’s ridiculous, none have come close to this one, which has served well as a base recipe for the one I am about to share. Since pizza is not a common meal in our home, and we don’t necessarily have allergies to dairy, I like to make it seem as “real” as possible and avoid gluten at all costs since we do not react well to it.
I top my pizza with grated raw cheddar cheese from Trader Joes and pepperoni from Whole Foods and I always make my own pizza sauce with tomato paste and water; mix to make a sauce and add spices (oregano, garlic, rosemary, whatever I have on hand) and salt to my liking. For the pepperoni, I bake it on a cookie sheet for about 5 minutes before I top my pizza with it to give it more of a crunchy texture.
The original recipe called for tapioca which can be used in place of the arrowroot, but I tried it with tapioca the first time and I felt like it took a week to digest! Arrowroot is so much lighter on the digestion.
I also use this dough for making crackers, I like my crust thin anyway so I can just cut it into squares after the baking step, before it cools.
This recipe makes 2 large pizza dough’s if they are rolled out thin.
Ingredients:
- 1 C arrowroot starch
- 3/4 C coconut flour
- 1 tsp unrefined salt, I use Himalayan
- 1/2 C olive oil, palm shorting or butter, melted
- 1/2 C warm filtered water
- 1 large free range egg
Instructions:
- Preheat oven to 450F
- In a food processor, place the arrowroot, coconut flour and salt.
- Pour in the olive oil or other cooking fat and water.
- Turn processor on and mix for about 20 seconds, the mixture should be wet and crumbly looking at this point.
- Next, add the egg and turn the processor on, a ball will form from all the dough after about 10 seconds and it’s done!
- Remove from processor and gather all the dough that sticks to the bottom, form into balls and place between 2 sheets of parchment paper, use a rolling pin and flatten to the thinness or thickness you like (I like mine thin).
- Bake on a cookie sheet, lined with parchment paper for about 10 minutes to your desired texture; soft or crispy. After 8 minutes, check every minute or 2 until it’s the texture you like.
After the crust has fully baked, take it out and top with your choice of toppings and place back in the oven at a lower setting of 350F- 400F, depending on which topping you choose, you will have to adjust the temperature. You do not need to use parchment paper for the second bake with the toppings. The pizza I make with pepperoni and cheese takes about 8 minutes @ 375F to cook to my liking (cheese beginning to brown).
The crusts can easily freeze after baking by wrapping heavily in plastic wrap or in a gallon sized ziplock bag and then taken out without thawing, just top and pop in the preheated oven.
Here is one of the Paleo crusts I’ve made, I always bake it prior to topping it:
A Nutritional Makeover 