Paleo | Authentic Paleo Pizza

Paleo | Authentic Paleo Pizza

Paleo | Authentic Paleo Pizza
By glutenfreeonashoestring.com

This paleo pizza crust tastes just like the real thing, just without gluten, grains, or dairy. The perfect primal canvas for all your favorite toppings!

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 4 Servings

Ingredients:
? cup (2 2/3 fluid ounces) warm water
3 tablespoons (42 g) extra virgin olive oil, plus more for brushing
1 tablespoon (21 g) honey
2 1/4 teaspoons active dry yeast (or 1 3/4 teaspoons instant yeast)
1 egg (50 g, weighed out of shell) at room temperature, beaten
½ teaspoon kosher salt, plus a pinch for sprinkling
1¾ cups (210 g) tapioca starch/flour, divided, plus more for dusting
1 cup (120 g) almond flour, plus more as needed
Pizza toppings, as desired
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Instructions:

In a large bowl, place the warm water, olive oil, and honey and whisk to combine well. Sprinkle the yeast on top and let it sit for about 5 minutes, until foamy. Whisk in the egg. Add the salt and 1½ cups (180 g) of the tapioca flour and whisk until a smooth, sticky batter forms. Switch to a spatula or wooden spoon and stir in the almond flour, and then stir in the remaining tapioca flour. The dough should appear shaggy.

Dust your hands with a little tapioca flour and press the dough into a ball, kneading it a bit to get any floury bits mixed in. If it’s too sticky to come together, add additional almond flour a tablespoons at a time. Return the ball of dough to the bowl, cover it with plastic wrap, and set it in a warm place for 45 minutes (I usually set my oven to 200°F just for a couple minutes, then turn it off. I then place the bowl of dough in the oven, which is just a little above room temperature). The dough won’t double in size, but will get noticeably bigger. Place a pizza stone or large, overturned rimmed baking sheet in the oven and preheat to 375°F.

Place a large sheet of parchment paper on a flat surface, and, with lightly tapioca floured hands, transfer the ball of dough to the parchment. Pat the dough out into a circle about 12 inches in diameter, pushing out toward the edges to form a puffy rim of crust. Brush the top of the dough with a little bit of olive oil and sprinkle with a pinch of sea salt.

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