Friday, March 7, 2014
Grain & Dairy-Free Pizza Crust
A lot of families enjoy pizza on Friday nights. Even before going paleo my favorite way to honor the tradition was with a homemade pie.
Over the years I've tried so many grain and gluten-free recipes I could honestly write a book. Everything from cauliflower to meatza: we've tried it all.
To date my favorite grain-free recipe has definitely been The Domestic Man's recipe, which has the most amazing crispy texture and taste. It also contains Parmesan cheese, though, and I really wanted to try a recipe that would be dairy-free.
I found Paleo Spirit's grain-free crust recently and was eager to try it. I haven't had much luck using coconut flour in pizza crusts to date, as I've found the natural sweetness of the coconut just didn't work well with most standard pizza toppings.
I purposefully made a non-traditional pie, with both sweet and savory aspects. I think this crust worked really well with the toppings, and everyone loved it.
A couple of observations. This is by far the easiest grain-free recipe I've made, and it rolled out like a dream. Both of those are huge plusses for me.
I did find the flavor a little distinctive, so I think the next time I will add some garlic powder and Italian seasoning to give the dough a more "authentic" flavor. The texture, though, couldn't be beat and I would definitely recommend this one!
Paleo Spirit's Grain & Dairy-Free Pizza Crust
adapted from Paleo Spirit
1 cup arrowroot starch, plus more for rolling out dough
1/3 cup plus 2 tbs. coconut flour (divided)
1 tsp. salt
1/2 cup olive oil
1/2 cup warm water
1 large egg, lightly beaten
Preheat oven to 450.
Combine starch, 1/3 cup coconut flour and salt in a large bowl and mix well.
Pour in olive oil and warm water and stir.
Add beaten egg and mix until well-combined. Add remaining coconut flour until the dough comes together. It will be a soft dough that's quite sticky to the touch.
Place dough on a surface sprinkled with starch. Knead it until it becomes a smooth ball that no longer sticks to your hands.
Spread out a piece of parchment paper and lightly dust a rolling pin with a smidge more starch. Roll dough out on parchment until it is even and fairly thin.
Place the dough on the parchment onto a preheated pizza stone or baking sheet.
Bake for 12 minutes and then top and bake as desired. My crust was already starting to brown a little after the 12 minutes, so when I returned it to the oven with toppings I covered a couple of the edges with a bit of foil to keep them from burning.