Paleo Pizza Crust

bread, gluten-free, grain-free, mediterranean, paleo

highlights: best ever gluten-free pizza crust, thin in the centre and puffy on the edges, bread-like, made with choux pastry, deliciously perfect, magical, exceeded expectations, da bomb, freezer-friendly | lowlights: choux pastry can be a little challenging to handle | rating: 6/5



paleo pizza crust

makes two 12 inch pizza crusts

recipe from the urban poser: world’s best paleo pizza crust

ingredients

    • 130 g arrowroot flour
    • 15 g coconut flour
    • 1 pinch himalayan pink salt
    • 65 g sustainable palm shortening or steam-refined coconut oil
    • 120 ml full-fat coconut milk
    • 60 ml water
    • 2-5 large eggs, room temperature (you may not use them all)


directions

preheat oven to 245oC (475oF). place rack in the middle of the oven

mix together the arrowroot, coconut flour and salt. set aside

melt the shortening/coconut oil in a small saucepan over low heat. once melted, add the coconut milk and water. continue to heat over low heat until a few bubbles begin breaking the surface (this is the tricky part, see jenni’s video on her awesome blog for more details)

remove from the heat. add the flour mixture and vigorously mix until a blob forms. transfer to the bowl of a stand mixer, fitted with a paddle attachment

on medium-low speed, add one egg. turn the speed up to medium-high and allow the egg to become incorporated. add a second egg in the same manner. continue this method until the dough/batter forms soft sticky threads between your finger and thumb when pinched. (mine is typically done after 3 eggs)

place half of the mixture in the centre of a silpat-lined baking sheet. using an offset spatula, spread the dough/batter into a 10-12 inch circle, making the inner circle (where the toppings will sit) very thin, and leaving a thicker edge

lightly top with your favorite toppings (i used pesto and dairy-free mozzarella, then added arugula after baking)

bake in the middle of the oven for 20 minutes. do not open the door during this time

reduce oven temperature to 190oC (375oF) and bake for an additional 10-15 minutes, or until your pizza is done to your level of crispness. repeat with the remaining dough/batter

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