Gluten-Free Pizza With Paleo Crust

  Easy Gluten Free Pizza

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:

  1. Preheat oven to 450F
  2. In a food processor, place the arrowroot, coconut flour and salt.
  3. Pour in the olive oil or other cooking fat and water.
  4. Turn processor on and mix for about 20 seconds, the mixture should be wet and crumbly looking at this point.
  5. 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!
  6. 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).
  7. 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.

Paleo pizza crust dry ingredientsPaleo crust after wet ingredientsPaleo crust final dough ballPaleo pzza crust dough ball

Here is one of the Paleo crusts I’ve made, I always bake it prior to topping it:

Paleo Pizza Crust

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