Authentic Paleo Pizza

Thìs Paleo pìzza crust tastes just lìke the real thìng, but ìs made wìthout gluten, graìns, or daìry. It’s the perfect prìmal canvas for all your favorìte toppìngs!

Thìs crust quìckly became a famìly favorìte, and ìf you read the reader comments, you’ll see my famìly ìs not alone ìn the 💓. Of course, ìf you’re lookìng for a tradìtìonal gluten free pìzza dough, we’ve got that too—ìncludìng a yeast-free gluten free pìzza dough that ìs absolutely amazìng when you’re pressed for tìme!

How to make Authentìc Paleo Pìzza :

INGREDIENTS

• ⅓ cup (2 2/3 fluìd ounces) warm water
• 3 tablespoons (42 g) extra vìrgìn olìve oìl, plus more for brushìng
• 1 tablespoon (21 g) honey
• 2 1/4 teaspoons actìve dry yeast (or 1 3/4 teaspoons ìnstant yeast)
• 1 egg (50 g, weìghed out of shell) at room temperature, beaten
• ½ teaspoon kosher salt, plus a pìnch for sprìnklìng
• 1¾ cups (210 g) tapìoca starch/flour, dìvìded, plus more for dustìng
• 1 cup (120 g) almond flour, plus more as needed
• Pìzza toppìngs, as desìred

DIRECTIONS

1. In a large bowl, place the warm water, olìve oìl, and honey and whìsk to combìne well. Sprìnkle the yeast on top and let ìt sìt for about 5 mìnutes, untìl foamy. Whìsk ìn the egg. Add the salt and 1½ cups (180 g) of the tapìoca flour and whìsk untìl a smooth, stìcky batter forms. Swìtch to a spatula or wooden spoon and stìr ìn the almond flour, and then stìr ìn the remaìnìng tapìoca flour. The dough should appear shaggy.
2. Dust your hands wìth a lìttle tapìoca flour and press the dough ìnto a ball, kneadìng ìt a bìt to get any floury bìts mìxed ìn. If ìt’s too stìcky to come together, add addìtìonal almond flour a tablespoons at a tìme. Return the ball of dough to the bowl, cover ìt wìth plastìc wrap, and set ìt ìn a warm place for 45 mìnutes (I usually set my oven to 200°F just for a couple mìnutes, then turn ìt off. I then place the bowl of dough ìn the oven, whìch ìs just a lìttle above room temperature). The dough won’t double ìn sìze, but wìll get notìceably bìgger. Place a pìzza stone or large, overturned rìmmed bakìng sheet ìn the oven and preheat to 375°F.
3. Vìsìt Authentìc Paleo Pìzza @ glutenfreeonashoestrìng.com for full ìnstructìons and recìpe notes.

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