Crispy Paleo Pizza Crust

It's been over a year since I've posted a new recipe! I'd say it's about time. But you know how you have seasons of your life when you just make your tried and true recipes over and over again, and other seasons when it's so much fun to try something new? Well, pregnancy for me has definitely brought cooking down a notch, that's for sure. We've had a lot of comfort food around here lately, and things I know are good and wouldn't make me nauseous.

Anyway- that to say, I only have 3 weeks until my due date for #3. I have a few recipes to share with you that we love before baby girl makes her arrival, but I can't promise a consistent update of new recipes. 

So- back to our recipe for today. Homemade Pizza! This Crispy Paleo Pizza Crust is the best I've ever made, and it gets the crispiest, as long as you roll it out thin. But even if it's thick, we still love it. So make it how you love it!

We had a Friday night pizza night where the boys got to make their own little pizzas- a first for us!

Obviously mine has cheese on it- I am certainly not dairy free right now. BUT, this crust is so tasty and I had a lot of meat and veggies on it, it would've still been good without the cheese!

Find the original recipe HERE, from Mommy's Kitchen. I found it thanks to Pinterest.

Ingredients:

• 1/3 cup warm water
• 3 Tbsps olive oil, plus more for brushing
• 1 Tbsp Honey
• 2 1/4 tsp active dry yeast (or 1 3/4 tsp instant yeast)
• 1 egg
• 1/2 tsp kosher salt
• 1 3/4 cup tapioca starch/flour, divided  (Note: One time I accidentally used mostly arrowroot powder, and it still tasted good! It just wasn't quite as crispy that particular time.)
• 1 cup almond flour, plus more as needed

Directions:

Step 1:  In a large bowl, place the warm water, olive oil, and honey and whisk to combine well. Sprinkle the yeast on top and let it sit for about 5 minutes, until foamy. Whisk in the egg. Add the salt and 1 1/2 cups tapioca flour and whisk until a smooth, sticky batter forms. Switch to a spatula or wooden spoon and stir in the almond flour, and then stir in the remaining tapioca flour. The should appear shaggy. (Note: I have done it by hand, but also in my mixer too, and that worked well)

Step 2: Dust your hands with a little tapioca flour and press the dough into a ball, kneading it a bit to get any floury bits mixed in. If it's too sticky to come together, add additional almond flour a tablespoon at a time. Return the ball of dough to the bowl, cover it with plastic wrap, and set it in a warm place for 45 minutes. It doesn't rise much, but you should notice it getting slightly bigger.

Step 3: Place a large sheet of parchment paper on a flat surface and with lightly tapioca floured hands, transfer the ball of dough to the parchment. Pat the dough out into the desired shape (I put another piece of parchment paper on top of the crust to form it, so my hands don't get full of dough if it's still sticky!) Brush the top of the dough with a little bit of olive oil and a pinch of sea salt.

Step 4:  Bake for 8 minutes at 375 degrees. Then add your desired toppings and bake or broil for about 5 minutes more!