Our Best Ever Pizza Crust
Our latest and greatest version of Paleo Pizza Crust is the best we've ever had! It's crispy on the outside and a little chewy on the inside with a nice amount of bubbling in the crust. You're going to LOVE IT!
1 hour and 30 minutes
40 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 326 |
| Fat: | 11 g |
| Carbohydrates: | 58 g |
| Protein: | 3 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- 1 1/4 cup 1 1/4 cup 1 1/4 cup Cassava Flour
- 1 1/2 cup 1 1/2 cup 1 1/2 cup Arrowroot Flour, plus more for dusting
- 1/3 cup 1/3 cup 1/3 cup Coconut Flour
- 1 1/2 Tbsp 1 1/2 Tbsp 1 1/2 Tbsp Psyllium husk, ground
- 2 1/2 tsp 2 1/2 tsp 2 1/2 tsp Baking Powder
- 2 1/2 tsp 2 1/2 tsp 2 1/2 tsp Active Dry Yeast, Rapid Rise Yeast
- 2 tsp 2 tsp 2 tsp Himalayan Pink Salt
- 2 cups 2 cups 2 cups Water, warm, 100 degrees
- 1/4 cup 1/4 cup 1/4 cup Olive Oil, Extra Virgin
- 4 whole 4 whole 4 whole Eggs, Pastured, at room temperature
Process
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 standing mixer, combine the cassava flour, arrowroot flour, coconut flour, psyllium husk powder, rapid rise yeast, baking powder, and salt. Mix to combine.
- Warm 2 cups of water over medium-low heat until it reaches a measured 100 degrees.
- Add the warm water to the flour mixture while it's running on low speed.
- Add the olive oil, and one egg at a time. Turn the speed up to medium, and mix the ingredients until you have a smooth dough.
- Grease a medium sized glass bowl with olive oil, and pour the pizza dough into the bowl.
- Cover the bowl with plastic wrap, and place in a warm spot in your kitchen to rise for 1 hour.
- After one hour, preheat your oven to bake at 350 degrees.
- Line two baking sheets with parchment paper, and scoop out equal amounts of dough onto each baking sheet.
- Since this is a very sticky dough, be sure to dust the dough with arrowroot flour, and press the dough out into a pizza shape, about 1/2 inch thick.
- Repeat this process with the other dough. You should have two medium size pizza crusts from this amount.
- Make sure you have your oven rack set on the middle level, and one right below it.
- Place the pizza crusts into the oven, and bake at 350 for 20 minutes, switching the trays half way through.
- Once the crusts have pre-baked, turn the oven temperature up to 450, and top your crusts as desired. We love using our Super Gyro blend on a Margherita style pizza,
- Bake the pizza with the toppings for 15-20 minutes, depending on whether your oven runs hot or cool.
- Once the pizza has baked with the toppings, you can choose to finish it on the grill if desired. For this you will just want to make sure your grill is heated to medium (about 450 F), and oil the grates before putting the pizza on. Grill the pizza for about 3-5 minutes, making sure that it does not burn. Rotate the pizza if necessary.
- Slice and enjoy!
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Question – I followed the recipe precisely, but ended up with batter rather than dough (definitely doesn’t look like the video). Are all the measurements correct in the recipe? If so, any ideas on where I may have gone wrong? It looks sooo yummy in your video!
I had the same problem as ericn above. And yes- used the same brands of flour as shown in the recipe.
I’ve made the recipe a few times now and here’s what I’ve done.
increased psyllium to 2 tablespoons
reduced eggs to 3
reduced water to 1 3/4 cup (wondering if this could be reduced to 1.5 cups)
Comes out much more like dough like that for me! I haven’t actually tasted it cause I can’t eat eggs 🙁 But my family loves it better than other crusts I’ve made!
I made this today and also had the same problem as erinc & pezzgirl. I think the dry ingredients are way off or the water is off. Mine turned out like a cake batter. Or the dry is all correct and it is half the amount of water and half the amount of eggs? Or maybe no eggs?? IDK – but I just kept dumping dry ingredients into the mixer until I got a dough type consistency. it is in the oven now proofing so here is hoping! I hope Primal Palate staff reads these reviews and offers some feed back – I think that this pizza crust has the potential to be amazing!