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:

Equipment:

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:

covered percent of daily need