Ok, I know the title of this recipe is a little rough, but this crust is on point! I’ve tried a bunch of different paleo and gluten free crusts, and nothing is ever satisfying.
Recently I started using tapioca starch in our pizza crust because it’s nut-free, dairy free, and grain free. Plus, normally when you bake with Paleo flours (almond flour, coconut flour, etc.) the finish product isn’t very “fluffy” or dense. Tapioca flour can add the “fluffy” bread goodness.
This crust is easy to make, and there’s no yeast – so you don’t have to wait for anything to rise. The result is a thin crust (between 12-14 inches) that will get about as crispy as you like it depending on how long you precook the crust. You can also make it thicker, by not rolling it out as much.
Hope you enjoy!
Grain Free Pizza Crust (Paleo)
Servings 1 Pizza
Paleo, Grain Free, Gluten Free, and Dairy Free
- 1 cup tapioca flour
- 3 tbsp coconut flour
- 3 tbsp ground flax meal
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 large egg
- 1/3 cup palm shortening
- 1/3 cup warm water
Preheat the oven to 350F.
In a large bowl, mix together the tapioca flour, coconut flour, flax meal, baking powder and sea salt. Once it is well blended, add in the egg and palm shortening. Mix with a wooden spoon. Add in the warm water, and mix until the dough is smooth but a little sticky.
Form the dough into a ball, wrap in plastic wrap, and let it sit in the refrigerator for at least 30 minutes.*
Place the dough on the pizza stone (or a baking sheet lined with parchment paper), and cover it with a piece of parchment paper. Using a rolling pin, gently roll out the dough into a circle or rectangle that is about 1/3 to 1/4 inch thick (for a thin crust).
Remove the covering piece of parchment paper, and bake in the oven for 8 minutes. Remove from the oven, add your sauce and toppings and return the pizza to the oven for an additional 10 minutes, until golden brown.
*You can store the dough in the refrigerator for up to 3 days