It’s pizza night! I discovered the recipe for the pizza crust on the paleo running momma blog.
The crust is completely gluten and wheat free and holds its shape beautifully. Like most of the baked recipes on our blog, we’ve used a combination of almond flour, cassava flour and coconut flour. You can play around with the thickness of the crust as well as different toppings. We topped our pizza with a delicious bolognese ragu, avo and basil leaves. Yum!
Paleo pizza base - gluten, wheat, dairy and refined sugar free
A delicious paleo pizza base that holds its shape beautifully - gluten and wheat free.
- ½ cup almond flour
- ¾ cup cassava flour plus a few tsp for spreading the dough
- 6 tbsp coconut flour (divided in half)
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp mixed herbs
- ¾ tsp salt
- ⅓ warm water
- ⅓ cup olive oil
- 1 tbsp apple cider vinegar
- 1 egg
- Step 1 Preheat the oven to 220℃.
- Step 2 In a mixing bowl, combine the almond flour, cassava flour, 3 tbsp of the coconut flour, onion and garlic powder, herbs and salt. Mix well.
- Step 3 In a separate bowl, combine the water, oil and vinegar, then pour into the dry mixture and mix until a dough forms.
- Step 4 Stir in the whisked egg and combine well.
- Step 5 Slowly add the remaining coconut flour, a tbsp at a time and mixing well after each tbsp. Allow the dough to sit a bit after each tbsp to absorb the liquid. Add coconut flour (not exceeding 3 tbsp) until you have a dough that is slightly sticky but easy to spread. (We only used about 1½ tbsp of coconut flour.)
- Step 6 Line a baking tray (we used a round pizza tray) with baking paper and transfer the dough to the tray.
- Step 7 Spread the dough into a shape and thickness of choice.
- Step 8 Bake the base for about 10 minutes.
- Step 9 Top the base with your favourite toppings and bake for another 5 minutes.