Cast Iron Skillet Grain and Gluten Free Pizza
ready in:30 minutes
Show nutritional information
- Serves: 4
- Calories: 323
- Total Fat: 24g
- Total Carbohydrate: 11g
- Protein: 16g
Pizza is a food first traced to Ancient Greece, when they took bread and covered it with oil and cheese (this is also the base for Pita bread). Italy is credited for adding tomatoes to pizza following their introduction from the New World in the 15th and 16th centuries. Interestingly, the combination of tomatoes and cheese wasn’t popular for hundreds of years, until the famous Pizza Margherita (tomatoes, cheese, and basil) incident – wherein the combination was served to Queen Margherita in 1889 to represent the Italian flag. Pizzerias existed in the United States at the turn of the century, but it was only popular with Italian immigrants. Soldiers returning from the European campaign of World War II raved about pizza, and it became the sensation it is now almost overnight.
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- 1.5 cup 1.5 cup 1.5 cup Tapioca Starch
- 0.25 cup 0.25 cup 0.25 cup Organic Heavy Whipping Cream
- .25 cup .25 cup .25 cup Water
- 1 whole 1 whole 1 whole Egg, beaten
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 2 Tbsp 2 Tbsp 2 Tbsp Unsalted Butter
- 0.25 tsp 0.25 tsp 0.25 tsp dried Oregano
- 1 pinch 1 pinch 1 pinch White Pepper
- .75 cup .75 cup .75 cup Parmesan Cheese, or other hard cheese, grated
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a saucepan, combine the cream, water, butter, and salt and bring to a simmer on med/low heat. You want to get it to the point that it's starting to bubble, but not boiling. In a large bowl, add the tapioca starch. When the cream/water mixture is heated, add it to the starch and stir it all together. It will start to clump together, which is fine. Let the mixture cool for five minutes. As it cools, preheat your oven to 500 degrees.
- Add the beaten egg to the mixture, and knead together with your hands. Add the cheese, white pepper, and oregano, and mix together until it's dough-like. This is enough dough for two pizzas.
- Split the dough in half, then stretch it out into the thinnest frisbee possible. It will likely tear if you stretch it too far, so just pull it as far as you can. Put the dough in a cast iron skillet, spreading to the edges of the skillet with your fingers. Try to get it as thin as possible - this is important so as to not make your crust too chewy. With a fork, poke some holes through the dough to let air pass through.
- Bake in the middle of your oven for six minutes, then take it out and put it on your stove (keep the oven on!). The dough may bubble up a little while cooking, which is fine - it'll go back down once you take it out of the oven. It's hard to tell in this picture, but the dough will have taken on a more bread-like consistency at this point. This step is important because it gives the dough time to cook through without burning the toppings.
- Add whatever toppings you would like - 1/4 cup pizza sauce, cheese, toppings, etc. Throw it back in the oven and cook for another 8-10 minutes, until the cheese starts to brown. For extra crispy toppings, broil it for the last minute or two of cooking.
* Coconut milk can be used instead of milk/cream. Omitting the hard cheese and adding more tapioca starch works well, especially if you add a little nutritional yeast.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.