Description
This Best Paleo Pizza Crust is a delightful blend of almond flour and coconut flour, perfect for a quick, grain-free mealtime option that delights the taste buds. Simple to make and perfectly crispy, it’s an ideal base for all your favorite toppings!
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup tapioca flour or arrowroot flour
- 3 Tbsp coconut flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 cup water
- 2 Tbsp oil
- 1 Tbsp vinegar
- 1 egg
Instructions
- Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, mix almond flour, tapioca or arrowroot flour, coconut flour, onion powder, garlic powder, Italian seasoning, and salt thoroughly.
- In a measuring cup, combine water, oil, and vinegar; pour this mixture into the dry ingredients and stir until a dough forms.
- Add the whisked egg and mix well. Gradually add coconut flour by the tablespoon until the dough is slightly sticky but manageable, allowing it to absorb after each addition.
- Sprinkle extra tapioca or arrowroot on the parchment-lined baking sheet, transfer the dough, and sprinkle with more tapioca/arrowroot. Shape the dough into a 10-inch circle.
- Bake in the preheated oven for 10-15 minutes, adjusting for desired crispness. Add toppings and bake further if desired.
Notes
For a thinner crust, aim for a 12-inch diameter. Adjust baking time accordingly.
If the dough is too sticky, use additional tapioca flour to help spread it out.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 37mg