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Healthy Recipes > Breads > Gluten Free Pizza Crust

Gluten Free Pizza Crust

Cook Time

25 minutes


Gluten Free Pizza Crust

Publish Date: August 05, 2015

Preheat the oven to 450° F. In a medium bowl, combine the tapioca flour, salt and 1/3 cup coconut flour. Mix well.

Pour in oil and warm water; stir. Add the whisked egg and mix until well combined.

Add additional 2-3 tablespoons of coconut flour—one at a time—as needed. Your mixture should be a soft but somewhat sticky dough.

Sprinkle a surface with tapioca flour and move the dough to the surface. Knead it gently until it’s in a manageable ball that doesn’t stick to your hands.

Place the dough ball onto a sheet of parchment paper. Sprinkle a rolling pin with tapioca flour, and use it to roll out the dough until it’s fairly thick. Add a few more tablespoons of tapioca flour if necessary, but be careful not to add too much so it doesn’t get too dense.

Place rolled-out dough (still on parchment paper) onto a hot pizza stone or sheet pan, and into the preheated oven.

Bake for 12-15 minutes, depending on how crispy the crust should be before putting on the toppings.

Adapted from Paleo Spirit.

Makes 6 servings. Serving size 1.0large slice.

Nutritional Breakdown (per serving):

Calories 272, Fat 20.4 grams [Saturated Fat 3.7 g, Trans Fat 0 g, Monounsaturated Fat 14.7g, Polyunsaturated Fat 0 g], Protein 2.6 grams, Sodium 205.9 mgs, Carbohydrates 21.9 grams, Fiber 3.4 grams

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