Monday, December 3, 2012
Best Paleo Traditional Pizza Crust (to date)
That might be true, but it's a tasty treat and a meal I like to occasionally enjoy with my pizza-loving offspring. I'd rather indulge a bit in my own version than get takeout any day, and I'm glad to report tonight's crust was the tastiest traditional one I've made to date.
Coconut flour just didn't yield the right texture, and the couple of almond flour-based crusts I'd tried had been a little too sweet for everyone's liking. This recipe from The Unrefined Kitchen adds some arrowroot into the mix, which helps yield a nice crisp crust and tempers the natural sweetness of the almond.
Since the caveman is out of town I made the smaller size crust Jennifer shared on her site, and it was plenty for me and the kids. Click through the link above if you want proportions for a larger pie.
For topping I adapted Cooking Light's Spinach, Caramelized Onion & Bacon Pizza to make it dairy-free. I did use Daiya shredded mozzarella, but otherwise 100% paleo subs. I'm not going to post the recipe only because the focus of the post is the crust itself.
Paleo Traditional Pizza Crust
1 1/4 cup blanched almond flour
3/4 cup arrowroot powder
1 tsp. baking powder
1 tsp. salt
1 tsp. oregano
1/8 tsp. black pepper
1/3 cup unsweetened almond milk
Preheat oven to 425 degrees and grease a cookie sheet. Combine dry ingredients in a large bowl, whisking to combine.
Add eggs and almond milk to the dry ingredients. Mix well.
Use a spatula to spread batter onto greased pan and bake crust in preheated oven for 8-12 minutes.
Remove crust from oven and top with sauce and desired toppings. Bake for another 10 minutes.