Friday, June 7, 2013
Grain-Free Pizza Crust
I've become a bit obsessed with Just Eat Real Food's Facebook page. They post such a great selection of tempting food porn, all of it grain-free. Today's pizza crust from The Domestic Man got plenty of attention: reposts, comments and lots of rave reviews.
I had to try it out for myself, and I'm pleased to report it was a slam dunk. I don't have tapioca on hand, so subbed in arrowroot powder. I also used 1/2 cup coconut milk instead of a combo of heavy cream and water. This recipe obviously isn't 100% paleo as it incorporates Parmesan cheese, but if you do dairy I can't recommend it enough.
Since we were indulging a bit for our family pizza night tonight, I also included some dairy-free Daiya shredded cheese. My other toppings of choice tonight were mushrooms sauteed with garlic and homemade paleo pesto. You could top this one with anything and it would be delicious! It comes together super easily and has the perfect light, crisp texture.
Grain-Free Pizza Crust
adapted from The Domestic Man
1 1/2 cups tapioca or arrowroot powder or starch
1/2 cup coconut milk
2 tbs. butter
1/2 tsp. salt
1 egg, beaten
1/4 tsp dried oregano
pinch of black pepper
3/4 cup parmesan cheese (or any hard cheese), grated
In a saucepan, combine the coconut milk, butter, and salt and bring to a simmer on medium to low heat. Bring it to a simmer, but not to a full boil.
In a large bowl, add the tapioca or arrowroot starch. When the coconut milk mixture is heated, add it to the starch and stir it all together. It will start to clump together, which is fine. Let the mixture cool for five minutes.
As it cools, preheat the oven to 500 degrees. Add the beaten egg to the mixture, and knead together with your hands. Add the cheese, pepper, and oregano, and mix together until it’s dough-like. Split the dough in half, then stretch one half into the thinnest frisbee possible. It will likely tear if you stretch it too far, so just pull it as far as you can.
Put the dough in a cast iron skillet, spreading to the edges of the skillet with your fingers. Try to get it as thin as possible – this is important so as to not make your crust too chewy. With a fork, poke some holes through the dough to let air pass through.
Bake in the middle of your oven for six minutes, then take it out but leave the oven on. Add toppings and bake for another 8-10 minutes, until the cheese starts to brown.