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Paleo Pizza Crust


Finally, I am going to share this recipe with you! It is a grain-free, gluten-free, dairy-free, almond flour-free crispy pizza dough. It serves as a thin but sturdy base for topping with all your meats and veggies! Hope you enjoy it!

Please note:
I like thin, crispy pizza crust.
That was a change for me after "going paleo" so to speak.
I had my first successful attempt at paleo pizza crust using the recipe from Primal Cravings (my fav cookbook).
That recipe uses gelatin, and since I often find myself without gelatin handy, I adapted it according to what I keep on hand.
I'm not big on flours, but we do usually keep these two in the cupboard: tapioca flour (Bob's Red Mill is usually in stock at my local grocery store in the baking aisle) and coconut flour (from Trader Joe's or the local store). Most paleo/primal baking I do uses these two flours. I find them more affordable than almond flour.
My local store, Price Chopper, also has potato starch. This is the only recipe I use it in, so it lasts a good while.
I use a baking stone, which probably helps the crust get crispier faster.
Pizza is one of my kids' favorite foods. Of course :)


1 cup tapioca flour
1/4 cup potato starch
1 Tablespoon coconut flour
1/3 cup water
1/4 cup olive oil (plus more for baking stone)
1 egg



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