The first time I made this, I made the thin-crust crispy paleo pizza version.
Yummy!—the first ever paleo crust that held together when loaded with toppings and cheese and… still was finger food.
The next time I made it, I doubled the recipe, used Coconut Milk Kefir and let it sit on the counter all afternoon to leaven the paleo pizza dough. Then poured it in my largest cast-iron skillet, skipped the flip. I didn’t even try. But 10 minutes in the oven baked it through to where it was ready for toppings.
A moist and nice deep-dish pizza, but I like the pizza crust recipe here better for the deep-dish.
I guess it all depends on what you are going for.
½ cup Almond Flour
½ cup Tapioca Flour
1 cup Coconut Milk or Coconut Milk Kefir
1 tablespoon Nutritional Yeast
1 teaspoon Oregano
1 teaspoon Sea Salt
¼ teaspoon Fennel Powder
¼ teaspoon Paprika
¼ teaspoon freshly ground Black Peppercorns
pinch of Crushed Red Pepper Flakes
2 tablespoons virgin olive oil
Special equipment: a 10-12 inch cast iron pan
- Mix all ingredients together to make a thick batter. Note: set this on the counter at room temperature for a few hours or all day if using the natural leavening of coconut milk kefir.
- Preheat the oven to 400 degrees F.
- Warm the cast iron pan over medium heat, add the olive oil and swirl to coat the pan.
- Ladle the batter into the pan and allow to cook until it is firm enough to flip.
- This is the only hard part—it’s optional but makes for a nicely crispy crust: Flip your partially cooked crust and cook the other side a minute. (possibly you could broil the top of the crust without flipping it; treat with caution…)
- Place any sauce, toppings, etc., on the cooked crust and bake in the cast iron pan 15-20 minutes until done.
Slice and enjoy!
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