Paleo Pizza Crust from Paleo Spirit

By svarjan

Ingredients

• 1 cup tapioca flour (starch) (plus more for rolling out dough)
• 1/3 cup + 2-3 tablespoons coconut flour, separated
• 1 teaspoon sea salt
• 1/2 cup olive oil
• 1/2 cup warm water
• 1 large egg, whisked

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from paleospirit.com

Preparation

Step 1

Preheat oven to 450 degrees F

Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and ⅓ cup coconut flour in a medium bowl. Mix well.

Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.

Add two-three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.

Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.

Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. (I generally make a 12 inch pizza). You may end up using a few more tablespoons of tapioca during this process but be careful not to handle the dough too much so it doesn’t get too dense.

Place rolled-out dough (still on parchment paper) into preheated oven onto a hot pizza stone or a sheet pan.

Bake for 12-15 minutes, depending on how “done” the crust should be, BEFORE putting on toppings.