This post is sponsored in partnership with NOW Foods. All opinions expressed, as always, are my own. Thank you for supporting Fit Mitten Kitchen!
So I totally dropped this pizza face down on the floor. After I had just pulled it out of the oven, loaded with toppings… it was a sad day. If you follow me on Instagram you would have seen me capture the sad (but hysterical) moments in my stories.
The thing is, I totally saw it happening too. Like I was predicting that moment. Watching the pizza fall in my head before it actually did. Know what I’m saying?
Here’s how it went down: I was getting ready to transfer the pizza on the parchment paper over to my photography setup. And as I was pulling the parchment paper away from the pan, I stepped away from the oven, and the parchment paper corner ripped, sending the pizza flipping face down SMACK onto the floor. Why did I think I needed to carry the parchment paper over 10 feet away, instead of keeping it on the pizza pan? I mean, that is just not smart. I swear if there was an award for Clumsiest, Messiest Food Blogger. I would come in FIRST PLACE. I am SUCH a mess.
Oh and remember how I decided to paint our kitchen cabinets white? WHAT WAS I THINKING. I mean, honestly? We’re not even six months into our house and I’ve already splattered various bits of food all over them. Most of it comes off but there are a couple of spots that are definitely staying for good. HELP. I thought Mr. Clean magic erasers would do the trick but no sir. He couldn’t help. *le sigh*
So what are we doing today? We’re making a PALEO PIZZA CRUST. I’ve been wanting to try a simple grain-free pizza crust for a while and when I received my tapioca flour from NOW Foods, I figured it was the perfect ingredient to test out a paleo pizza. This pizza crust is definitely not like your gluten filled pizza dough, so don’t get your hopes up there! But it is a great flatbread style pizza with a chewy crust. It’s also super easy to make–no yeast, no kneading–nut free and minimal ingredients.
I promise this recipe is quite simple! The ingredients come together in one bowl. And you want to make sure the dough is slightly sticky when you roll it into a ball, because you’ll be using extra flour to roll it out. If the dough sticks to your rolling pin while rolling the dough flat, just simply sprinkle on a bit more flour onto the pizza dough and cover your rolling pin.
One you shape your dough into your circle (or square/rectangle!) you transfer the parchment paper onto a baking sheet and pre-bake the crust for about 10 minutes at 400F.
Once the crust has baked a little bit (it should still be slightly soft here) you add on your favorite toppings and bake again for an additional 3-5 minutes until toppings have warmed.
And that’s really it! A simple grain-free, dairy-free paleo pizza crust that comes together in less than 20 minutes.
I hope you enjoy!
1. Preheat oven to 400F. Warm a pizza stone or baking sheet while oven is preheating.
2. In a large bowl gently whisk together tapioca flour, coconut flour, salt and Italian seasoning.
3. In a small bowl or medium glass measuring cup, whisk together avocado oil, egg, water and apple cider vinegar. Pour this mixture into large bowl of dry ingredients. Use fork to combine. Dough should feel slightly sticky.
4. Form dough into large ball. If dough is sticking to hands too much, add a touch more tapioca flour. If dough is too dry, add about 1/2 tablespoon of water.
5. Lay out parchment on flat surface and sprinkle with tapioca flour. Place ball of dough on parchment paper. Using flour covered rolling pin, start to roll out dough into a large circle, about 10″ wide, and 1/4″ thick. Continue sprinkling dough and rolling pin with tapioca flour to prevent from sticking.
6. Carefully transfer dough on parchment paper onto preheated pizza stone or baking sheet. Bake pizza for 10-12 minutes until crust is slightly baked.
7. Add your favorite toppings and bake for an additional 3-5 minutes. Allow pizza to cool for 5 minutes on baking sheet before cutting and serving. Enjoy!