Paleo Pizza with Tapioca Starch Crust
Homemade Pizza with Tapioca Starch Crust
When drastically change your eating habits and elect to eat clean (or paleo), you start to realize how much you miss crappy foods like mac ‘n cheese and pizza. Oh do you miss pizza. I tried a number of different paleo pizza options, starting with cauliflower crust pizza. I tried that a handful of times, and although it tastes fine, the crust doesn’t hold together very well and needs a ton of cheese to help hold it together. I finally found a version of this recipe that looks, feels and tastes like ‘regular’ pizza, using tapioca starch as the main ingredient. This version does have cheese, but you can omit the cheese if you choose.
This recipe is also being made on a cookie sheet, but I have split the dough in two between a 12 inch and 10 inch cast iron pan in it’s place.
Tapioca Starch Crust, prior to baking
Preheat oven to 500F.
Meanwhile, in a saucepan, combine coconut milk, butter and salt and bring to a simmer on med-low heat. Bring it to a bubble, not a boil
In a large bowl, add the tapioca starch. When the cream mixture is heated, add it to the starch and stir it all together. Let cool for a few minutes. Add the beaten egg to the mixture and knead together with your hands. Add the cheese (if you choose to use it), white pepper, and oregano.
Spread dough as thin as possible onto the cookie sheet (or split between two cast iron pans). Be sure to spread it to the edge of the sheet/pan. I usually sprinkle a little extra oregano or italian seasoning on the dough before cooking as well. Poke a few holes in the dough to prevent air bubbles when cooking. Bake in the middle of the oven for 6 minutes.
Cooked crust, adding sauce
As you can see, the crust now has a bread-like consistency.
Add the sauce and whatever toppings you choose. I usually go with pepperoni, mushrooms, onions, green peppers and usually cheese (sometimes fresh mozzarella balls, sometimes just shredded mozz and parm). This particular pizza also included my homemade sundried tomatoes.
Crust with toppings, prior to final bake
Turn oven to broil. Put the pizza back in the oven for 8-10 minutes or until cheese is melted and veggies start to brown. Just keep a close eye on it so it doesn’t burn. Remove, cut (I use a scissors over a pizza cutter), and enjoy!
Instructions
- Preheat oven to 500F.
- Meanwhile, in a saucepan, combine coconut milk, butter and salt and bring to a simmer on med-low heat. Bring it to a bubble, not a boil
- In a large bowl, add the tapioca starch. When the cream mixture is heated, add it to the starch and stir it all together. Let cool for a few minutes. Add the beaten egg to the mixture and knead together with your hands. Add the cheese (if you choose to use it), white pepper, and oregano.
- Spread dough as thin as possible onto the cookie sheet (or split between two cast iron pans). Be sure to spread it to the edge of the sheet/pan. I usually sprinkle a little extra oregano or italian seasoning on the dough before cooking as well. Poke a few holes in the dough to prevent air bubbles when cooking. Bake in the middle of the oven for 6 minutes.
- As you can see, the crust now has a bread-like consistency. Add the sauce and whatever toppings you choose. I usually go with pepperoni, mushrooms, onions, green peppers and usually cheese (sometimes fresh mozzarella balls, sometimes just shredded mozz and parm). This particular pizza also included my homemade sundried tomatoes and shredded mozz.
- Turn oven to broil. Put the pizza back in the oven for 8-10 minutes or until cheese is melted and veggies start to brown. Just keep a close eye on it so it doesn't burn.
- Remove from oven, cut (I use a scissors over a pizza cutter) and enjoy!
