Grain Free Pizza Crust – Paleo and GAPS legal

For the most part, the thing our family misses most on GAPS is pizza.  We were used to eating a grain free crust made out of cassava flour and we would top with a good quality cheese.  But that is not allowed on the beginning stages of GAPS.  With that said, I was determined to find a way to make a reasonable replacement.  We get invited to several parties where pizza is served.  And I don’t want to say no because we can’t eat or be in a situation where the kids feel upset about being left out.  I’ve tried a few recipes and really didn’t feel satisfied with the results of the crust.  Either they had too much coconut flour, the crust was too soft/wouldn’t stay together or lastly it taste like cardboard. It’s pretty hard to get a good crunchy and tasty crust as the legal ingredients on GAPS are so limited. Compared to just a grain free crust, there are many more options you can use to blend with like cassava or arrowroot flour.  So I went to work on creating a recipe that our family would be satisfied with.  And although this is not your typical rising crust pizza, I think this would satisfy most looking for a thin crust grain free option :).

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Grain Free Thin Crust Pizza

Author: The Allergy Free Family

Ingredients:
1 cup almond flour
1/2 cup coconut flour
1 tsp celtic sea salt
1 tbs honey
2 pastured eggs
2 tbs coconut cream (room temp)

Whisk honey, eggs and coconut cream in one bowl. Whisk almond flour, coconut flour and salt in a separate bowl. Add the wet ingredients into the flour mixture . Use your hands to mix the dough and then once well mixed separate into 2 balls. You can actually do 3 if you’d prefer. You want the balls of dough to roll out to a size that will flip fairly easily during cooking.

Next roll out the balls separately in between two pieces of parchment paper. Transfer the dough with paper to a baking sheet. Bake crust on 375-400 degrees for roughly 10 minutes until it starts to brown, then very carefully flip crust over to brown the other side. Bake the other side for an additional 5 minutes or so as needed. *If the crust has browned enough on the original side then there is no need to flip and brown for the extra 5 minutes.  Do this step only if you need additional crispiness to the crust. The time can vary in your oven based on how it cooks, how thick you rolled out your dough and on the thickness of your baking sheet. So keep a close watch on it!  See pictures below for examples. 

There is a possibility that the crust will stick to the parchment paper, so carefully peel the paper away before you flip the crust or before you start adding the toppings.

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Remove from oven and let cool slightly. Flipping the crust back over to the original side (if you flipped). Add your favorite marinara sauce, cheese and toppings. While on the beginning stages of GAPS, we are using a cashew cheese mixed with italian seasonings. It’s delish for those who need a dairy free option!  Next stick back in oven for around 5 minutes to let the cheese and toppings heat until slightly brown.  Take back out of oven, let cool a few minutes and then cut to serve!

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Marinara, Italian spiced cashew cheese and pepperoni.

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Italian spiced cashew cheese, marinara, salami and bacon bits.

 

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