I adore love this formula for Paleo pizza so much that I chose to make a how-to video of Becky's formula, which I've included just underneath. I made a couple of extremely minor changes to the technique and one fixing (moment yeast rather than dynamic dry yeast), and I bested it with my custom made tomato sauce, pepperoni, and my new most loved formula for meltable vegetarian mozzarella by Miyoko Schinner.
Cauliflower and other veggie-based hulls are incredible, yet some of the time you need something somewhat closer to great pizza to fulfill your longings. This Paleo pizza mixture heats up into a lovely pie with simply the perfect measure of mash around the edges.
The center of the pie is more chewy than fresh, yet holds its own all around ok to not overlay under the heaviness of whatever fixings you pick. You'll simply require two flours to make this Paleo pizza outside layer, and it will trick your companions with how close it tastes to customary pizza.
- ⅓ cup (2 2/3 fluid ounces) warm water
- 3 tablespoons (42 g) extra virgin olive oil, plus more for brushing
- 1 tablespoon (21 g) honey
- 2 1/4 teaspoons active dry yeast (or 1 3/4 teaspoons instant yeast)
- 1 egg (50 g, weighed out of shell) at room temperature, beaten
- ½ teaspoon kosher salt, plus a pinch for sprinkling
- 1¾ cups (210 g) tapioca starch/flour, divided, plus more for dusting
- 1 cup (120 g) almond flour, plus more as needed
- Pizza toppings, as desired
DIRECTIONS
- In a large bowl, place the warm water, olive oil, and honey and whisk to combine well. Sprinkle the yeast on top and let it sit for about 5 minutes, until foamy. Whisk in the egg. Add the salt and 1½ cups (180 g) of the tapioca flour and whisk until a smooth, sticky batter forms. Switch to a spatula or wooden spoon and stir in the almond flour, and then stir in the remaining tapioca flour. The dough should appear shaggy.
- Dust your hands with a little tapioca flour and press the dough into a ball, kneading it a bit to get any floury bits mixed in. If it’s too sticky to come together, add additional almond flour a tablespoons at a time. Return the ball of dough to the bowl, cover it with plastic wrap, and set it in a warm place for 45 minutes (I usually set my oven to 200°F just for a couple minutes, then turn it off. I then place the bowl of dough in the oven, which is just a little above room temperature). The dough won’t double in size, but will get noticeably bigger. Place a pizza stone or large, overturned rimmed baking sheet in the oven and preheat to 375°F.
- Place a large sheet of parchment paper on a flat surface, and, with lightly tapioca floured hands, transfer the ball of dough to the parchment. Pat the dough out into a circle about 12 inches in diameter, pushing out toward the edges to form a puffy rim of crust. Brush the top of the dough with a little bit of olive oil and sprinkle with a pinch of sea salt.
- Carefully transfer the parchment with the dough onto the pizza stone or sheet pan and bake for 8 minutes. Remove the dough from the oven, prick the middle of the dough in several places with a fork, and add your desired toppings. Return to the oven and for about 5 minutes more. If desired, set the oven to broil and broil the pizza for up to two minutes until browned to your liking. Remove from the oven, slice, and serve hot. Any leftovers will reheat beautifully in just a few minutes in a 400°F oven.
- Becky is a food photographer, recipe developer, and cookbook author who shares creative Paleo and gluten-free recipes on her blog, A Calculated Whisk. Her first cookbook, Paleo Planet, includes internationally inspired Paleo meals, desserts, sauces, spice blends, and more. Becky enjoys searing short ribs, chopping chocolate, photographing citrus fruit, and salting desserts. She lives in Chattanooga with her fiancé and his cat.
- Thank you for welcoming Becky back today!
Read more our recipe Cauliflower Buffalo Wings #healthyfood #dietketo #breakfast #food
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