Paleo Pizza Crust

If you have about 40 minutes to spend in the kitchen, Paleo Pizza Crust might be a super gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For 39 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 8. This crust has 216 calories, 1g of protein, and 15g of fat per serving. Several people made this recipe, and 473 would say it hit the spot. If you have almond flour, egg, olive oil, and a few other ingredients on hand, you can make it. It is a cheap recipe for fans of Mediterranean food. It is brought to you by A Girl Worth saving. Overall, this recipe earns a rather bad spoonacular score of 13%. If you like this recipe, take a look at these similar recipes: Paleo Pizza Crust, Grain Free Pizza Crust (Paleo), and AIP Pizza Crust + Mediterranean Paleo Cooking.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 Tablespoon of almond flour

1 large egg

1 teaspoon of diced fresh garlic

1 teaspoon of Italian seasoning

½ cup of Olive Oil

½ teaspoon of sea salt

1½ cups of Tapioca flour

½ cup of water

Equipment:

frying pan

stove

baking paper

baking sheet

Cooking instruction summary:

In a small pan add your olive oil, water, sea salt and garlic and bring to a boil. Remove from the stove and add in your Tapioca flour and mix.Let this sit for 5 minutes and then work in your Italian seasoning and egg.The dough should be soft and pliable and not sticky. If it's sticky please add more flour.Here you can either shape into bread rolls or take two sheets of parchment paper and roll/flatten out the dough into a pizza dough.For a crispy crust keep the thickness at ¼" to ½". Anything larger than this and you will have a soft crust.Remove the top piece of parchment paper and sprinkle the top of the dough with 1 tsp of almond flour.Bake at 350 for 25 minutes on a stainless steel baking sheet. When the crust is done you can top with your topping and cook until warm - roughly 10 minutes more at 350.

 

Step by step:


1. In a small pan add your olive oil, water, sea salt and garlic and bring to a boil.

2. Remove from the stove and add in your Tapioca flour and mix.

3. Let this sit for 5 minutes and then work in your Italian seasoning and egg.The dough should be soft and pliable and not sticky. If it's sticky please add more flour.Here you can either shape into bread rolls or take two sheets of parchment paper and roll/flatten out the dough into a pizza dough.For a crispy crust keep the thickness at ¼" to ½". Anything larger than this and you will have a soft crust.

4. Remove the top piece of parchment paper and sprinkle the top of the dough with 1 tsp of almond flour.

5. Bake at 350 for 25 minutes on a stainless steel baking sheet. When the crust is done you can top with your topping and cook until warm - roughly 10 minutes more at 350.


Nutrition Information:

Quickview
214k Calories
1g Protein
14g Total Fat
20g Carbs
0% Health Score
Limit These
Calories
214k
11%

Fat
14g
23%

  Saturated Fat
2g
13%

Carbohydrates
20g
7%

  Sugar
0.1g
0%

Cholesterol
23mg
8%

Sodium
155mg
7%

Get Enough Of These
Protein
1g
2%

Vitamin E
2mg
14%

Vitamin K
9µg
9%

Iron
0.62mg
3%

Selenium
1µg
3%

Vitamin B2
0.03mg
2%

Phosphorus
16mg
2%

Calcium
12mg
1%

Fiber
0.3g
1%

Manganese
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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