One of the best grain free pizza crusts I've tried yet
Topped with whatever makes you happy.
Ready for some Pizza?...
Some really simple ingredients are all you need.
First, mix together the yeast with the honey and warm water. While the yeast is working, whisk together the dry ingredients, then add them to the yeast mixture in the bowl along with the egg white, oil, and vinegar. Mix, mix, mix.
Cover the bowl and place in a warm place to rise for about 1 1/2 hours.
Using oiled hands, (hands moistened with water works just as well) pat the dough out into a 10' circle onto a piece of oiled parchment paper.
Bake for 6 to 8 minutes, just until the edges of the dough start to turn brown.
Use whatever toppings you like. Here's what I did
While the dough was baking, I remembered I had a zucchini that needed to be used, so I shredded the zucchini onto a clean kitchen towel then wrapped it up and squeezed the heck out of it to remove most of the moisture from the zucchini.
On top of the partially baked pizza crust, I loaded on marinara sauce, shredded zucchini, mozzarella cheese,
Pepperoni, shredded basil and a sprinkling of Parmesan cheese. Then, back into the oven for a few minutes more.
Here, have a bite, I'll share.
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Paleo Pizza Dough
1 tablespoon dry active yeast
check package to see if gluten free
1 tablespoon honey
1/4 cup warm water
1 tablespoon extra virgin olive oil
or other melted fat
1 tablespoon egg white; less than one egg
1 1/2 teaspoons apple cider vinegar
3/4 cup almond flour
3/4 cup tapioca starch
3/4 teaspoon finely ground sea salt
In the warmed bowl of a stand mixer (or, alternatively, the bowl you'll be
using with hand-held beaters), add the yeast, honey, and warm water and
whisk to combine. Let sit for a good 5 minutes. It will get foamy and
active. (If not, the yeast is a dud, and you'll need to start over.)
In a small bowl, combine the olive oil, egg white, and apple cider vinegar.
In a medium bowl, whisk to combine the almond flour, tapioca starch and
Once the yeast is foamy, add the wet and dry ingredients to the bowl with
the yeast mixture and mix on medium-high for 30 seconds using the paddle
attachment on a stand mixer, scraping down the bowl once to make sure it's
Scrape down the bowl with a rubber spatula again to gather the dough
together. It will not look like the dough you remember; it is much wetter.
Use the spatula to get it into as much of a ball as possible.
Cover the bowl with a tea towel and set in a warm, (but not hot) place.
Allow to sit for 1 1/4 to 1 1/2 hours. the dough won't rise as dramatically
as a traditional dough recipe, but it will aerate and increase in size a
After the dough has had time to rise, preheat the oven to 500*F. If using a
pizza stone, place in the oven to heat up while the oven preheats.
Lightly oil a sheet of parchment paper and turn the dough out onto it. It
will likely stick a bit to the bottom of the bowl; just scrape it out as
best you can.
With oiled hands, gently flatten out the pizza dough into a 9 to 10 inch
circle. It will be aerated, so you might have to patch it together if there
are empty spaces.
Carefully transfer dough, still on the parchment, onto the pizza stone or a
rimmed baking sheet.
Bake in the lower third of the oven for 6 to 8 minutes, or until it's
starting to brown at the edges.
Add desired toppings and cook for 2 to 3 minutes more. Allow to cool for a
minute before slicing.
Note: Pre-cook any toppings such as meats and vegetables that need longer
than 2 to 3 minutes to cook
Notes: The Zenbelly Cookbook
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And that's that