I’ve been tinkering around in my kitchen with Tapioca Flour and, while it walks the line between Paleo and not-Paleo, it truly is an amazing flour to add to your grain-free pantry.
I’ve made bread and fritters with it in the past but I wanted to see if I could make a Paleo pizza crust that was reminiscent of the thin crust pizzas that my husband loves. Mr. Bejelly pronounced it the best crust I have ever made to date so I take that as high praise from his picky self. You can make this really thin and it will be super crispy and firm or make it more doughy and soft. For a crispy crust keep the thickness at 1/4″ to 1/2″ . Anything larger than this and you will have a soft crust. This recipe is super simple and dairy-free.
I just created a video tutorial for this recipe if you need extra help.
Also, I do all of my baking on a heavy stainless steel baking sheet and I really think that this affects how my crust bakes up.
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- ½ cup of Olive Oil
- ½ cup of water
- ½ tsp of Celtic sea salt
- 1½ cups of Tapioca flour
- 1 tsp of diced garlic
- 1 egg
- 1 tsp of Italian seasoning
- 2 tbsp of almond flour
- 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 8 minutes and then work in your Italian seasoning and egg.
- 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.
- Sprinkle the top of the dough with 1 tsp of almond flour. Flip over and repeat.
- Remove the top piece of parchment paper and 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.