Description
This Best Paleo Pizza Crust is not only grain free and dairy free, but also simple to prepare. With a delightful blend of almond flour and coconut flour, it’s perfect for a quick dinner or healthy meal that satisfies your cravings.
Ingredients
Scale
- 2/3 cup blanched almond flour
- 3/4 cup tapioca flour (or arrowroot starch, plus 2–3 tbsp more for spreading/kneading dough)
- 6 tbsp coconut flour (divided into 3 (first) and 3 (after adding the egg))
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning blend
- 3/4 tsp fine grain sea salt
- 1/3 cup water
- 1/3 cup light flavored olive oil (or avocado oil)
- 1 tbsp raw apple cider vinegar
- 1 egg (room temp, whisked)
Instructions
- Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, tapioca or arrowroot, 3 tablespoons of coconut flour, onion powder, garlic powder, Italian seasoning, and salt. Combine well.
- In a measuring cup, combine the water, oil, and vinegar, then add to the dry mix. Stir with a wooden spoon until dough forms.
- Add the whisked egg and mix well. Gradually incorporate the remaining coconut flour a tablespoon at a time, allowing the dough to sit a little after each addition until it’s a sticky yet workable consistency.
- Sprinkle extra tapioca or arrowroot on the parchment and transfer the dough, shaping it into a 10-inch circle. Bake for 10-15 minutes, based on desired crispness.
- Top your crust as desired and enjoy!
Notes
Ensure your egg is at room temperature for better mixing.
Use extra tapioca flour for spreading the dough if it feels too sticky.
Baking time may vary depending on your preferred level of crispness and toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg