Paleo pizza crust
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,768.0
- Total Fat: 143.8 g
- Cholesterol: 186.0 mg
- Sodium: 749.0 mg
- Total Carbs: 121.6 g
- Dietary Fiber: 6.0 g
- Protein: 9.3 g
View full nutritional breakdown of Paleo pizza crust calories by ingredient
Introduction
Paleo spirit Paleo spiritNumber of Servings: 1
Ingredients
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1.3 cup Flours: Tapioca (by JO_JO_BA)
6 tbsp coconut, unsweetened desiccated (by SHORTY_G)
0.5 tsp Celtic Sea Salt (by SIRCHRISRR)
8 tbsp Extra Virgin Olive Oil
1 large Egg, fresh, whole, raw
Directions
Preheat Oven To 450 Degrees F
Combine The Tapioca Flour (You Can Substitute Arrowroot Flour/Starch), Salt And ⅓ Cup Coconut Flour In A Medium Bowl. Mix Well.
Pour In Oil And Warm Water And Stir. Add The Whisked Egg And Continue Mixing Until Well Combined.
Add Two-Three More Tablespoons Of Coconut Flour – One Tablespoon At A Time – Until The Mixture Is A Soft But Somewhat Sticky Dough.
Turn Out The Dough Onto A Surface Sprinkled With Tapioca Flour And Knead It Gently Until It Is In A Manageable Ball That Does Not Stick To Your Hands.
Place The Pizza Dough Ball Onto A Sheet Of Parchment Paper. Use A Tapioca Floured Rolling Pin To Carefully Roll Out The Dough Until It Is Fairly Thin. (I Generally Make A 12 Inch Pizza). You May End Up Using A Few More Tablespoons Of Tapioca During This Process But Be Careful Not To Handle The Dough Too Much So It Doesn't Get Too Dense.
Place Rolled-Out Dough (Still On Parchment Paper) Into Preheated Oven Onto A Hot Pizza Stone Or A Sheet Pan.
Bake For 12-15 Minute
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user NORA_RZF.
Combine The Tapioca Flour (You Can Substitute Arrowroot Flour/Starch), Salt And ⅓ Cup Coconut Flour In A Medium Bowl. Mix Well.
Pour In Oil And Warm Water And Stir. Add The Whisked Egg And Continue Mixing Until Well Combined.
Add Two-Three More Tablespoons Of Coconut Flour – One Tablespoon At A Time – Until The Mixture Is A Soft But Somewhat Sticky Dough.
Turn Out The Dough Onto A Surface Sprinkled With Tapioca Flour And Knead It Gently Until It Is In A Manageable Ball That Does Not Stick To Your Hands.
Place The Pizza Dough Ball Onto A Sheet Of Parchment Paper. Use A Tapioca Floured Rolling Pin To Carefully Roll Out The Dough Until It Is Fairly Thin. (I Generally Make A 12 Inch Pizza). You May End Up Using A Few More Tablespoons Of Tapioca During This Process But Be Careful Not To Handle The Dough Too Much So It Doesn't Get Too Dense.
Place Rolled-Out Dough (Still On Parchment Paper) Into Preheated Oven Onto A Hot Pizza Stone Or A Sheet Pan.
Bake For 12-15 Minute
Serving Size: 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user NORA_RZF.