This. Pizza. Crust. Is. Legit.
No, seriously, it is. Our kids gave it the thumbs up and asked for seconds. Of which there were none because the grown ups had devoured every last scrap already.
Made from cassava flour and tapioca starch, this stellar pizza crust is free of grain, coconut and nuts. The edges get just the right amount of crisped, but not hard. It folds in the middle like it really wants to be a good ol’ New York thin slice of pie. It freezes and reheats fabulously. It does the dishes, too. (OK, that last part was just a personal wish/delusion on my part…sorry.) What it’s definitely not are neither sticky, crumbly, dry, nor brittle like some Paleo crusts tend to be. You can bake it on a pizza stone or on a baking sheet. (I prefer the stone!) This baby really holds its own.
I REALLY want to make this crust with a gelatin egg the next time we have pizza so I can add an AIP variation. If you beat me to it and it works out, please let me know!
A great primal cheese is Manchego. It’s a sheep’s milk cheese that is usually better tolerated by those who have symptoms of lactose intolerance when they consume cow’s milk.
Goat cheese is another goodie that is generally easier for our GI’s to handle, and the unique texture and flavor are sure to change things up a bit from traditional mozzarella.
Extra aged cheddar (such as Kerry Gold’s Dubliner…my personal fave) and parmesan both have extremely low amounts of lactose and are tolerated well by many in the paleo community. Can you say, “Bacon Cheddar Cheeseburger Pizza?”
Blend together olive oil, nuts, garlic, salt and basil….presto pesto! This goes deliciously with olives, sliced peppers, cherry tomatoes, feta cheese and a drizzle of plain yogurt.
- Zucchini cheese:
If you cannot tolerate dairy at all, or are on an elimination diet, give zucchini cheese a try! Here’s a recipe for Beef Nachos with a separate recipe for Zucchini Nacho Cheese…just change up the spices as you wish and drizzle the sauce over the top. Mmmm…now I’m thinking of making a Queso Taco Pizza with salsa, lettuce and sour cream!
Uncured salami, Italian sausage, pepperoni, prosciutto, sopressata…try one or all and make a meat lover’s supreme!
- 3/4 cup cassava flour
- 1/2 cup tapioca starch
- 1/4 tsp Himalayan salt
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 egg
- 1/4 cup olive oil, plus more for greasing
- 1/2 cup water
- 1 tsp apple cider vinegar
- Heat oven to 425 F (pre-heat a pizza stone now if you want to use it instead of a baking sheet)
- Place dry ingredients in a large mixing bowl and mix well.
- Make a well in the center and add the egg. Whisk it with a fork (but not into the dough just yet) then add the remaining wet ingredients to the whisked egg and mix them well together. Now going in expanding circles, mix dry mixture into the wet.
- Once it turns into a sticky dough, cover and allow to rest for 10 minutes. This allows the cassava flour to expand and absorb the liquids.
- Wet hands with a little bit of water and form dough into a ball.
- Drizzle a little olive oil onto baking sheet (or carefully onto your pre-heated stone).
- Press the dough down into your desired shape, with a 1/8" thickness. Oiling or wetting your hands will help the dough from sticking to your hands.
- Use a fork to gently prick a few holes in it to help air escape during baking.
- Bake for 10 minutes to par-cook.
- Add desired toppings, then bake again for another 10 minutes, or until the cheese is melted and/or gently browned.
- Easily doubles...and totally freezable and reheat-able!