Wednesday, April 8, 2015

Gluten Free Pizza Crust


1/2 Cup Almond Flour a1/2 Cup 1/2 Cup Tapioca flour 1/4 Cup + 1 Tbsp Coconut flour 3/4 tsp. Celtic Salt1 egg

1/4 Cup Olive Oil (I like using garlic olive oil)

1/3 Cup Coconut Milk
1 tsp. Honey

Thinly sliced red and green peppers
Sliced black olives
Sliced white mushrooms
Broccoli tops (steamed)
Zucchini slices
Sliced red onion
Artichoke hearts
Marinara Sauce (recipe below)
Shredded mozzarella cheese
Barbecue sauce


Preheat the oven to 450 degrees.
Place the almond flour, tapioca flour, coconut flour, and salt in a bowl and mix together.
Make a well the center of the combined flours.
In a small bowl, whisk together the egg, olive oil, coconut milk, and honey.
Pour the mixture into the well of dry ingredients.
Combine with a rubber spatula, mixture may seem a little wet at first.
Let it sit for a few minutes and the coconut flour will soak up the excess moisture.
Shape the dough into a ball and place on a sheet of parchment paper.
Lightly dust your hands with tapioca flour and press the dough out into a 12" circle. Crust should be thin, about 1/4".
Slide hands underneath the parchment paper and flip the crust over onto a pizza stone or greased baking sheet.
Slowly peel back the parchment paper and discard.
Top the crust with desired sauce and toppings and bake on the bottom rack of the preheated oven.
Bake for 12 minutes to get a crust that is still a bit soft underneath, for a crisper crust bake 15+ minutes.
Remove and slice with a roller cutter.

Marinara Sauce:

1 small mini can of tomato sauce. Add a hefty sprinkle of garlic powder. oregano, basil, and onion powder, and salt and pepper to taste. Heat. Spoon onto baked pizza crust.

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