My Favorite Pizza Crust – Paleo, Gluten & Egg Free

 

 

Pizza crust

As many of you know, I’ve been working on this pizza crust recipe for what seems like forever and I’m so happy to finally share it with you! As soon as I took the first bite I knew it was the one. Even my kids and husband said it tasted just like “regular” pizza crust and went on and on about how great it was! This is a New York Style pizza crust meaning it’s crispy yet chewy & pliable, has a great flavor, and is sturdy enough to hold lots of toppings – eesshhh – I’m so excited!!!

Before we get started though, I’ve learned a lot about making the perfect pizza crust over the past few months of recipe testing so here are some things I’ve learned and you should know…

Helpful Hints For A Perfect Crust:

-Do not skip pre-heating the pizza stone, this step is crucial for the bottom of the crust to be crispy. And while I only tested the recipe using a pizza stone, I’d imagine a heavy cookie sheet would do the trick too.

-Do not use the full amount of tapioca flour when whisking together the dry ingredients to save time. I’ve tried it. It doesn’t work. Just follow the instructions and you’ll be fine 🙂

-I tested and developed this recipe using a “gelatin egg” and never tested it using an actual egg. However, I use more gelatin in my recipe than a typical “gelatin egg” to help bind the ingredients so I would stick with the “gelatin egg.”

-I thought making pizza dough would be a very easy and forgiving process where I could change some things here or there and the pizza would still be great. I was wrong. Every time I made even a slight change to the recipe the entire crust could come out completely different. I wouldn’t recommend making any changes, even small ones.

Variations I’m Working On:

-I really, really want to make a nut free version of this crust using cassava flour instead of almond flour. I’ve been working on it and I’m really close. When I get the measurements perfected I will post the recipe.

-I used to be a little worried about using yeast thinking it might be bad for the gut, but after reading THIS post from The Paleo Mom I changed my mind. Plus, yeast-based breads are soooo yummy!!!! But for those of you who prefer a yeast-free dough I am working on that as well. When I successfully make it I will post the directions in the recipe.

With all of that out of the way, lets get started!!!

 

 

Start by proofing the yeast. In a small bowl, combine very warm but not hot water with 2 1/4 tsp. yeast and 1 Tbsp. coconut palm sugar. Slightly whisk together and set it aside for 3-5 minutes or until it starts to foam. If it doesn’t foam either the water temperature was wrong or your yeast was bad and you need to start over. Then, preheat your oven to 200 degrees.

 

Next, add 1/4 C cold water to a small saucepan and sprinkle the gelatin over the water to let bloom, or soften. If needed, slightly stir so the all the gelatin mixes with the water.

 

Next, whisk together the almond flour, 3/4 C of the tapioca flour, salt, onion powder, garlic powder, and Italian seasonings.

 

Then heat the gelatin mixture over medium heat until it starts to boil. Whisk until the gelatin is fully dissolved and pour into the dry ingredients followed by the the yeast mixture and olive oil. Next, stir in the remaining 3/4 C of tapioca flour, 1/4 C at a time. Mixture will be softer and stickier than traditional pizza dough.

 

Transfer dough to a clean bowl lightly coated in olive oil and cover with plastic wrap. Turn off the oven and crack the door. Allow to rise for 30 minutes, then close the door to trap the heat and allow to rise another 30 minutes. It’s torture, I know. (Sorry it’s not a very good picture)

 

Take the dough out of the oven. This is what it should look like after it rises – kind of alien-like! Then, place your pizza stone in the oven and preheat it to 500 degrees.

 

Put the dough on a large piece of parchment paper dusted with tapioca flour. With a floured rolling pin or hands, slightly roll or press out the dough to form you pizza shape. At this point it doesn’t need to be perfect.

 

Once oven is preheated, take the pizza stone out of the oven and flip the dough over it. Carefully peel off the parchment paper.

 

Shape the dough as desired.

 

Place pizza stone in the bottom 1/3 of oven and bake 7-9 minutes or until lightly browned.

 

Lightly coat with olive oil and add the toppings. I like to sprinkle the top with salt and nutritional yeast since we are dairy free and don’t eat cheese. Bake an additional 3-6 minutes or until toppings are hot and crust is browned. Then eat and fall in love with pizza all over again 🙂

 

 

 

 

My Favorite Pizza Crust {Paleo & Egg Free}
 
Get ready to fall in love with pizza all over again!
Ingredients
Yeast Mixture:
  • ½ C Very Warm Water (105 - 110 degrees)
  • 2¼ tsp. Active Dry Yeast
  • 1 Tbsp Coconut Palm Sugar
Ingredients:
  • 1 C Blanched Almond Flour, super finely ground
  • 1½ C Tapioca Flour, DIVIDED
  • ¾ tsp. Sea Salt
  • ¼ tsp. Onion Powder
  • ¼ tsp. Garlic Powder
  • ½ tsp. Italian Seasonings
  • 1½ Tbsp. Gelatin + ¼ C Cold Water
  • 1 Tbsp. Olive Oil
Instructions
  1. In a small bowl, combine very warm but not hot water with 2¼ tsp. yeast and 1 Tbsp. coconut palm sugar. Slightly whisk together and set it aside for 3-5 minutes or until it starts to foam. If it doesn't foam either the water temperature was wrong or your yeast was bad and you need to start over. Then, preheat your oven to 200 degrees.
  2. Add ¼ C cold water to a small saucepan and sprinkle the gelatin over the water and let bloom, or soften. If needed, slightly stir so the all the gelatin mixes with the water.
  3. Next, whisk together the almond flour, ¾ C of the tapioca flour, salt, onion powder, garlic powder, and Italian seasonings in a large mixing bowl.
  4. Heat the gelatin mixture over medium heat until it starts to boil. Whisk until the gelatin is fully dissolved and pour into the dry ingredients followed by the the yeast mixture and olive oil. Next, stir in the remaining ¾ C of tapioca flour, ¼ C at a time. Mixture will be softer and stickier than traditional pizza dough.
  5. Transfer dough to a clean bowl lightly coated in olive oil and cover with plastic wrap. Turn off the oven and crack the door. Allow to rise for 30 minutes, then close the door to trap the heat and allow to rise another 30 minutes.
  6. Then, remove dough from oven.
  7. Place pizza stone in the oven and preheat it to 500 degrees.
  8. Put the dough on a large piece of parchment paper dusted with tapioca flour. With a well floured rolling pin or hands, slightly roll or press out the dough to form you pizza shape. At this point it doesn't need to be perfect.
  9. Once oven is preheated, take the pizza stone out of the oven and then flip the dough over it. Carefully peel off the parchment paper and shape dough as desired.
  10. Place pizza stone in the bottom ⅓ of oven and bake 7-9 minutes or until lightly browned.
  11. Lightly coat with olive oil and add the toppings. I like to sprinkle the top with salt and nutritional yeast since we are dairy free and don't eat cheese. Bake an additional 3-6 minutes or until toppings are hot and crust is browned.

 

 

 

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6 responses to “My Favorite Pizza Crust – Paleo, Gluten & Egg Free

    • I haven’t tried it but I’d imagine a heavy cookie sheet or something similar should do the trick 🙂 Let me know what you think and how the pan works!

      -Cassidy

  1. Melissa

    I’m excited to try this! I also want to know what sauce you use for the pizza in the picture! Is that a Thai chicken pizza? Just BBQ? Looks delicious!

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