I’ve been on a research mission (aka an extensive Google search) for the perfect paleo pizza crust, and I’ve found it! It seems that the most popular, or the most frequently occurring, pizza crust recipes are the ones that use coconut flour or almond flour/oil/eggs. First of all, I wasn’t even going to try the coconut flour one because, really, coconut flour? Who wants their pizza to taste like coconut? Plus, judging by all the comments I had read, it seemed like people like the coconut flour crust, but it was much fluffier than pizza crust and tended to fall apart. I didn’t want to try the almond flour/oil/eggs pizza crust because all of the pictures looked horrible. Those crusts either seemed to be paper thin and extremely crispy (which I know tastes horrible because I used pretty much the same recipe to make paleo tortilla chips, and it was just awful-not to mention nothing like pizza crust!) or extremely dense looking. I started to lose hope…but then I found a recipe that I thought just might work. It took me a long time to find and I don’t know why it isn’t more popular! Not that it’s unpopular-I just mean that it’s not one of the main “go to” pizza crust recipes because not many people know about it. SO I’M HERE TO SPREAD THE WORD!
I did make a couple adjustments to the original recipe, and I would suggest you make the same adjustments. I added 1/2 teaspoon of xanthan gum and I did NOT use Bob’s Red Mill almond flour. Like I mentioned in this post, Bob’s Red Mill almond flour is extremely grainy, so I really don’t like it. I grind my own almond flour in my Vitamix using blanched almonds ($2.50 for 8 oz at Trader Joe’s) and it makes an extremely fine flour. Another option is Honeyville blanched almond flour. I’ve never tried it, but I’ve heard nothing but good things about it, and I know it’s much better than Bob’s Red Mill. SO, I really think my almond flour had a lot to do with the texture and flavor of this crust, and I’m not sure how well it would turn out with Bob’s Red Mill. And I’m not sure how it would turn out without the xanthan gum, but I know it’s important in gluten free baking, so I threw it in there.
If you want to try this recipe, you can find it here! This would also work really well as bread sticks!
I topped my pizza with Whole Foods’ pizza sauce, Daiya mozzarella cheese (Daiya cheese isn’t 100% paleo because it has some pea protein in it, but a serving has only 1 gram of protein, so I’m sure it’s a very small amount), turkey pepperoni, and mushrooms.
^ Look at those air pockets!! That’s how you know this is a REALLY good recipe.
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OK, so… what is the crust like? In the photos it looks totally soft. Does it have any crunch or crispiness at all?
To me, it’s like a flat bread. I wouldn’t call it crispy or crunchy, so if crispy/crunchy pizza crusts are your thing then this might not be the crust for you! I do have to say, though, that the second picture on here makes it look pretty floppy, and I used the same crust for my paleo lahmajoun and it doesn’t look floppy like that: http://thebaboo.com/?p=382
Those air pockets look amazing! Great job! My question is regarding coconut flour. Can this same result be achieved? Coconut flour doesn’t taste too coconuty to me and almond flour is not as nutritious once it’s baked as coconut flour is. Coconut milk, coconut flour and what else could I use instead of arrow root? Arrow root spikes your blood sugar…… And my search continues : (