Description
This paleo pizza crust is a game changer! With a delightful blend of almond and coconut flour, this easy, grain-free recipe delivers an irresistible flavor perfect for healthy meals and quick dinners.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup tapioca or arrowroot flour
- 3 Tbsp coconut flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 cup water
- 2 Tbsp oil
- 1 Tbsp vinegar
- 1 large egg
Instructions
- Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour, tapioca or arrowroot flour, 3 Tbsp coconut flour, onion powder, garlic powder, Italian seasoning, and salt until well combined.
- In a measuring cup, blend 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 incorporate the remaining coconut flour, one tablespoon at a time, allowing the dough to rest after each addition until it’s a sticky but spreadable consistency.
- Sprinkle tapioca or arrowroot on the baking sheet, transfer the dough, and sprinkle more on top. Shape into a 10-inch circle (or 12 for thinner crust).
- Bake in the preheated oven for 10-15 minutes, depending on desired crispiness and toppings.
Notes
Ensure to incorporate the coconut flour gradually to achieve the right dough consistency.
Using extra tapioca can help spread the dough if it feels too sticky.
Adjust baking time based on the type and amount of toppings added.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg