My coach, Kelly, asked me on Saturday what I had planned for the holiday weekend. My response felt kind of lame because it was nothing really special, just baking. It is what I do on the weekends. I experiment and test out new things. The holiday weekend gives me more time to do that plus my normal chores. Plus, it helps me stay away from holiday sales. If you know me, you know I love to shop and I especially love sales. Her response was favorable and she, along with the other ladies, said they would be more than happy to test anything out that I made.
At the end we often stand around to chat for a bit. I asked Kelly and Danielle if they had any suggestions for what I should make. They agreed that they were interested in Paleo pizza crust that didn’t have the texture of a graham cracker crust. Not that the other versions aren’t great, they assured me, but they were looking for something a little different. Now that it is football season, I’m sure this recipe will get lots of use.
After taking some photos, I had to chow down on a piece. Nailed it, first try! I’m so stoked! It was not even lunch time, but oh well. Pizza is good anytime, right? It kind of worked out perfect because I have been craving pizza. I have thought about buying one of those store bought pizzas for weeks now, but my conscience always kicks in. So this really was a win, win situation!
For toppings, I decided on an all-natural pepperoni with vegan mozzarella for a classic game day pizza. I also made a homemade sauce. The point of making pizza is something more or less quick, but when selecting toppings you should go for high quality, all natural ingredients. Raw cheese is also an option, instead of vegan. There is a lot of debate on dairy in the Paleo world. Some say no all-together, some say there are benefits to raw dairy. I won’t get into that or pass judgments. I will only ever make my personal recommendations. And I will also tell you… you just have to try this recipe!! Hahaha! I may be a bit bias in that way.
Anyways… on to the recipe!! Get ready for some PIZZA!!
1 cup tapioca flour, plus extra for kneading
1/3 cup coconut flour, plus 2 tbsp (separated)
2 tbsp golden flax meal
1 tsp sea salt
2/3 cup warm water
½ cup olive oil
1 egg, room temperature, whisked
1 tbsp parsley
8 oz tomato sauce
2 tsp each of garlic powder, dried onion flakes, oregano, basil
1 tsp parsley
1 tsp white truffle oil (optional)
1. Submerge an egg in luke warm water for about 10 minutes prior to making recipe.
2. Preheat oven to 450 degrees. Place pizza stone in oven while oven heats.
3. Mix tapioca flour, coconut flour, and flax meal in a large bowl.
4. Add water and olive oil. (It will be thick)
5. Whisk egg in a separate bowl, than add to the large bowl. Use a spatula to scrap the sides of the bowl and incorporate everything. Add parsley. Then, if it is a little runny, add 1 tbsp of coconut flour at a time. (I only needed 2 tbsp.) A sticky dough will have formed.
6. Dust a little tapioca flour on a Silpat or parchment paper. Place dough ball on top. Sprinkle a little more tapioca flour on top. Knead the dough, adding little bits of tapioca flour as you go until it is no longer tacky and doesn’t stick to your hands. (Careful to not add too much flour. I used barely 1 ½ tbsp.)
7. If using a Silpat, transfer the dough to a piece of parchment paper that will fit on top of the pizza stone. Use your palms at first to make the initial shape of a circle. Then, use a rolling pin to make it more flat and uniform. This will make about a 12 inch pizza.
8. Carefully slide the parchment paper and crust onto the pizza stone. (Careful because the stone will be hot. The dough will be sturdy enough for the transfer. )
9. Bake in the oven for 10-12 minutes. (If any small bubbles form, simply press them back down with a spatula or spoon. It won’t affect the pizza. This can also be remedied by using pie weights if you have them.)
10. While baking, mix sauce ingredients in a bowl.
11. Remove from oven, add sauce, and toppings. Place back into oven and bake for 3 minutes.