Paleo | Authentic Paleo Pizza
Ingredients:
? cup (2 2/3 fluid ounces) warm water
3 tablespoons (42 g) extra virgin olive oil, plus more for brushing
1 tablespoon (21 g) honey
2 1/4 teaspoons active dry yeast (or 1 3/4 teaspoons instant yeast)
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1 egg (50 g, weighed out of shell) at room temperature, beaten
� teaspoon kosher salt, plus a pinch for sprinkling
1� cups (210 g) tapioca starch/flour, divided, plus more for dusting
1 cup (120 g) almond flour, plus more as needed
Pizza toppings, as desired
etc
Instructions:
In a large bowl, place the warm water, olive oil, and honey and whisk to combine well. Sprinkle the yeast on top and let it sit for about 5 minutes, until foamy. Whisk in the egg. Add the salt and 1� cups (180 g) of the tapioca flour and whisk until a smooth, sticky batter forms. Switch to a spatula or wooden spoon and stir in the almond flour, and then stir in the remaining tapioca flour. The dough should appear shaggy.
Dust your hands with a little tapioca flour and press the dough into a ball, kneading it a bit to get any floury bits mixed in. If it�s too sticky to come together, add additional almond flour a tablespoons at a time. Return the ball of dough to the bowl, cover it with plastic wrap, and set it in a warm place for 45 minutes (I usually set my oven to 200�F just for a couple minutes, then turn it off. I then place the bowl of dough in the oven, which is just a little above room temperature). The dough won�t double in size, but will get noticeably bigger. Place a pizza stone or large, overturned rimmed baking sheet in the oven and preheat to 375�F.
Place a large sheet of parchment paper on a flat surface, and, with lightly tapioca floured hands, transfer the ball of dough to the parchment. Pat the dough out into a circle about 12 inches in diameter, pushing out toward the edges to form a puffy rim of crust. Brush the top of the dough with a little bit of olive oil and sprinkle with a pinch of sea salt.
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For Full Instruction: glutenfreeonashoestring.com
� teaspoon kosher salt, plus a pinch for sprinkling
1� cups (210 g) tapioca starch/flour, divided, plus more for dusting
1 cup (120 g) almond flour, plus more as needed
Pizza toppings, as desired
etc
Instructions:
For Full Instruction: glutenfreeonashoestring.com
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