Pizza is one of the hardest things to give up when going grain- and gluten-free, so I say let’s make a pizza dough without the grains. So you can give up grains and eat your pizza too!
I’ve hacked the code for grain-free pizza dough with this one. Cover it in Dairy-Free Cheese Spread and top it with all your favorite pizza toppings. Woop, woop!
Note: Sometimes I use actual yeast in this pizza dough recipe, just to give it that yeasty flavor. It’s totally unnecessary for the functionality of the dough—just for flavor. To do so, mix the water (warm) with 1 packet (2 teaspoons) active dry yeast and 1 tablespoon raw honey. Mix well and let the mixture sit for 10 minutes. It should get big and foamy. Add the yeast mixture in step 3.
¾ cup blanched almond flour
3 tablespoons coconut flour
½ cup arrowroot starch
¼ teaspoon sea salt
¼ cup water
1 egg
1 tablespoon olive oil
1 teaspoon apple cider vinegar
Preheat the oven to 425 ̊F. Line a baking sheet with parchment paper.
Combine the almond flour, coconut flour, arrowroot starch, and sea salt in a bowl. Mix well.
Combine the water, egg, olive oil, and vinegar in another bowl. Add the wet ingredients to the dry ones. Mix and form into a dough ball. Wrap the dough in plastic wrap and chill for 15 minutes in the fridge.
Place the dough on a piece of parchment paper. Cover with another piece of parchment paper. Use a rolling pin to flatten the dough into a pizza crust shape. Or shape it into a heart. Or octagon—whatever oats your boat! Pinch the edges of the dough to form a crust. Place the dough and parchment paper on a baking sheet and bake for 8 minutes, until golden. Load up with your favorite toppings, bake for another 5 minutes, and then enjoy!
Calories: —
Fat: —
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Sodium: —
Fiber: —
Protein: —
Sugar: —