This paleo pizza crust tastes like the real thing, but it is made gluten free, cereal free, and dairy free. It's the perfect primary canvas for all your favorite toppings!
INGREDIENTS
- ⅓ cup (2 2/3 ounces of liquid) of warm water
- 3 tablespoons (42 g) of extra virgin olive oil, plus more for a brush
- 1 tablespoon (21 g) of honey
- 2 1/4 teaspoon active dry yeast (or 1 3/4 teaspoon instant yeast)
- 1 egg (50 g, taken out of the shell) at room temperature, whipped
- ½ teaspoon kosher salt, spray pinch
- 1¾ cups (210 g) of tapioca starch / flour, split, plus more to dust
- 1 cup (120 g) of almond flour, plus as needed
- Pizza topping, if desired
INSTRUCTIONS
- Put warm water, olive oil and honey in a large bowl and whisk to combine well. Sprinkle the yeast over the top and let stand for about 5 minutes, until it is foamy. Whisk in the egg. Add salt and 1½ cup (180 g) of tapioca flour and whisk until smooth, sticky. Transfer to a spatula or wooden spoon and mix the almond flour, then stir in the remaining tapioca flour. The dough should look cloudy.
- Wash your hands with a little tapioca flour and slide the dough into a ball, kneading it a little to mix the flour pieces. If it’s too sticky to blend, then add the addition of extra almond flour per tablespoon at a time. Return the dough ball to a bowl, cover with plastic wrap and place in a warm place for 45 minutes (I usually set the oven at 200 ° F for only a few minutes and then turn it off. The dough bowl in the oven, which is just slightly above room temperature). The dough will not double but will be visibly larger. Put pizza stone or large, overturned coated baking sheet in oven and heat to 375 ° F.
- Place a large sheet of parchment paper on a flat surface and transfer the dough ball to the parchment with light tapioca hands. Roll out the dough into a circle about 12 inches in diameter, pushing against the edges to form a leafy crust edge. Top the dough with a little olive oil and sprinkle with a pinch of sea salt.
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