I have posted a pizza recipe before with a different crust. All crust that is grain-free has a different texture. So, in my opinion, you are just searching for the most desirable characteristic for your taste. If you like it thin, crispy, with a slight chew, then this may be your crust. I don’t make pizza often, but if you do, then here’s my recommendation, find 4 different recipes and every Friday night for a month, make a new one and find out which one your family likes best! I will say this one is nice because you can pick it up and eat it just like pizza, and not all grain-free options can say that.
I did not want to leave the house, and that forced me to look through what I had. I settled on basil pesto as the sauce because I had that in the freezer from summer. I also had three onions and couldn’t resist caramelizing them as my topping addition. That’s it. No cheese, no meat, and I didn’t miss them either. You could easily use whatever topping you’d like though, so play with them!
Pizza Crust (adapted from Ancestral Table)
- 2 cups tapioca flour
- 1/4 cup canned coconut milk
- 2 Tbsp grassfed butter
- 1/2 tsp salt
- 1 tsp dried oregano
- pinch of white pepper
- 1 egg, beaten
Preheat oven to 500F. On the stovetop, over medium-low heat add the coconut milk, butter, and salt. Stir to combine and let it heat until it just starts to boil. Add the mixture into a bowl with the tapioca starch. Mix in the oregano and white pepper. Let rest for a few minutes to lower the temp of the mixture. Then add the egg. Use your hands to knead the dough together. If it is glue-like, sticky and runny, add more tapioca flour until it forms a workable dough. Place half the dough on a cast iron skillet, pizza stone, or baking sheet and spread it thin with your finger tips. Bake in the oven for 8 minutes. Get the pizza out, add the toppings and bake for another 10 minutes.