The BEST paleo pizza

I have tried several paleo pizza crusts, and this is by FAR the best. Thin and crispy, not dry tasting like most almond flour crusts. We are making it for the second time this week!

We topped ours with pizza sauce, rotisserie chicken, artichokes, sun-dried tomatoes, and mozzarella.

Copied from: Zenbelly blog <---- Check this website for additional pictures of what the dough and the pizza should look like!

NY Style Pizza Crust

1 tablespoon gluten-free yeast (I used rapid rise, in the baking aisle)
1 tablespoon honey
1/4 cup warm water (should feel warm on the inside of your wrist, but not burn)

3/4 cup almond flour
3/4 cup tapioca starch
3/4 teaspoon sea salt

1 tablespoon olive oil (or other melted fat if you’re opposed to heating olive oil)
1 tablespoon egg whites (less than one egg)
1 1/2 teaspoons apple cider vinegar
and of course your favorite toppings! 

1. In the warmed bowl of your stand mixer (or alternately, the bowl you’ll be using with hand-held beaters), combine the yeast, honey, and warm water and whisk to combine. (I did this by hand with a fork, because the amount is so small.)  Let sit for a good 5 minutes. It will get foamy and active.
2. In a small bowl, combine olive oil, apple cider vinegar, and egg white.
3. In a medium bowl, whisk to combine the almond flour, tapioca starch, and sea salt.
4. Once the yeast is foamy, add the wet and dry ingredients to the bowl and mix on medium high for 30 seconds, scraping down the bowl once to make sure it’s all incorporated.
5. Scrape down the bowl with a rubber spatula again to gather the dough together. It will NOT look like the dough you remember, it is much wetter. Use the spatula to get it into as much of a ball as possible. (I added a little more tapioca starch to mine... it was realllly watery at first. Check the Zenbelly website above for pictures of what it should look like!)
6. Cover the bowl with a tea towel and set in a warm (but not hot) place. Allow it to sit for 75-90 minutes. I know, it’s torture.
7. After 75 minutes, check the dough to see if it’s risen. It won’t rise as dramatically as a conventional dough would, but it will have changed, and gotten aerated, and a bit larger. (see above pics). If this has happened, Turn your oven on to 500 and if using a pizza stone, place it in the oven to to heat up while the oven warms.
8. Lightly oil a sheet of parchment paper and turn the dough out onto it. It will likely be a bit stuck to the bottom of the bowl, just scrape it out as best as you can.
9. With oiled hands, gently flatten out the pizza dough into a 9-10″ circle. It will be aerated, so might want to leave empty spaces.
10. Carefully transfer the parchment with the dough onto the pizza stone or sheet pan.
11. Bake at 500 in the lower 1/3 of your oven for 6-8 minutes, or until it’s starting to brown at the edges.
12. Add desired toppings and cook for 2-3 minutes more. Allow to cool for a minute before slicing.

Cauliflower crust pizza

I've been hearing about making pizza crust with cauliflower. And I was skeptical. But lately, my almond flour crusts haven't been doing it for me--- too dry tasting. Yack.

But this crust was great!! 

 

Copied from: The Iron You 

Cauliflower Crust Spinach White Pizza                   

                 

Ingredients 
Yields a 12-inch pizza

Cauliflower crust

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon dried oregano
¼ teaspoon ground black pepper

Topping

¾ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ cup cooked spinach
¼ cup grated Pecorino Romano cheese
Handful sun-dried tomatoes, chopped

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to fold into pockets.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
Bake for 15 minutes, until golden.
Remove from the oven and let cool for 5 minutes.
Scatter mozzarella cheese evenly over the pizza base and spread the spinach over this. Sprinkle the Pecorino Romano and add a pinch salt.
Return to the oven and bake for further for 10 minutes.

Nutrition facts

The whole pie yields 597 calories, 36 grams of fat, 19 grams of carbs and 47 grams of protein.