A few weeks ago we experimented with a Paleo Pizza Crust Recipe that used a fair amount of coconut flour as the base. While the result was good, we wanted to explore a few more options. We used Making a Gluten Free Pizza Crust as a base and made something that came out quite well. This recipe is a bit unusual, since it involved mixing 2 cups of cheese into the crust before baking it. But that addresses one of the only things we didn’t like about the first recipe–a lack of elasticity in the crust. It was a little crumbly.
The recipe we used was:
- 2 cups shredded whole milk organic mozzarella cheese
- 3 large organic eggs (not 2 as suggested in the original version)
- 2 tablespoons flaxseed meal
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
From there it was just a matter of following the original recipe. We added all the ingredients to a large mixing bowl and mixed until they formed a nice sticky wet dough (that’s why I added the 3rd egg–it wasn’t nearly “sticky” with just 2).
We pre-heated the oven to 350 and cut a piece parchment paper to fit in the bottom of the cast iron skillet. Then we spread the dough evenly across the paper and we baked it for 15 minutes, removed it from the oven, and flipped it onto a second piece of parchment paper.
Then we baked it another 15 minutes before removing it from the oven to add some of our favorite toppings (including more cheese).
With the toppings on, put it back in the oven under the broiler and cook for 2-4 minutes (until the cheese starts to brown and bubble).
Since drafting this posting, we made the pizza a second time–with a twist. We added some fresh herbs (oregano and rosemary) to the crust mix. That punched the flavor up another notch. It’s safe to say this is one of our favorites, and we’ll probably be making it every week or so.