Flatbread Pizza Crust
Updated post September 12, 2017;
Recipe originally posted September 10, 2015
For most of my life, I hated pizza. I'm pretty positive it correlates to my dislike of tomatoes, which makes me really not like red sauce. Fortunately, I got smart and realized how silly I was being when it came to the delicious that is pizza... just in time to go paleo! Paleo makes grabbing pizza out at a restaurant difficult. Actually, pretty much impossible. Many places have started to offer gluten free crust, but that doesn't guarantee it's any better. There's no way to be sure of the quality or the ingredients uses. So, in my opinion, making paleo pizza at home is the better option.
So, what are your at-home paleo crust options? For starters, there is cauliflower crust pizza, which is a pretty popular option. That being said, it takes quite a bit of work and (usually) quite a bit of cheese. While I do eat grass-fed dairy from time to time, I try to limit it because I've found it can cause my skin to break out plus I don't like eating a lot in one sitting. Another option is almond flour crust. It's quicker and crispier than cauliflower crust, which means it can usually be eaten like a traditional slice of pizza. But I find it to have less flavor, cost way more and have a crap load of calories. Yes, that is an accurate measurement. While nothing is wrong with these two options, neither are my PPP (preferred paleo pizza) option.
My PPP uses one of the ingredients I have the most fun with - tapioca flour! Combining this with eggs and seasonings gives a great tasting, stiff enough to pick up, fluffy flat bread crust. Bonus that it's nut free! Now, give it a whirl, enjoy and then feel free to re-instate your weekly pizza night! It
Flatbread Pizza Crust
- 1 1/4 cup tapioca flour (+ up to 1/4 cup addtl if needed)
- 1/2 cup coconut flour
- 4 eggs, whisked
- 1 cup coconut milk
- 1/4 cup coconut oil, melted
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- pizza sauce & toppings of your choice!
2. Cover 2 baking sheets with parchment paper.
3. In a large bowl, combine all ingredients and mix well. If it is still very runny, add in tapioca flour 1 tbsp at a time, up to 1/4 cup. Batter will not form a full dough, but it should not be runny.
4. Using a spoon, divide the batter in half on the center of each baking sheet.
5. Use the back of the spoon to spread the mixture out into a flatbread shape. The thinner you make this, the crispier the crust will get.
6. Place in the oven and bake for 25 minutes.
7. Remove from oven and top with your choice of sauce, leaving a 1/2-1" rim around the edges. Add your pizza toppings and cheese (if you choose)
8. Place back in the oven for another 10-15 minutes. If you used cheese, it should be fully melted.
9. Remove from the oven and let rest for 5-7 minutes. Use a pizza cutter to cut each into 8 pieces. Serve!
Note: I topped my pizza with Muir Glen pizza sauce, Applegate pepperoni, green pepper, red pepper, fresh minced garlic and Kerrygold cheese.