Gluten Free Pizza Crust

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Servings: 4 Prep: 15 min Cook: 10 min Dairy Free Gluten Free Paleo Freezable Homestyle New Recipes Oven Simple Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Full Fat Coconut Milk, Tapioca Flour, Coconut Flour, Dried Oregano, Extra Virgin Olive Oil, Plastic Wrap

Ingredients

4 ounces full fat coconut milk ⚠

1 large egg

1 cup tapioca flour ⚠

¼ cup coconut flour, measure after sifting ⚠

1 teaspoon dried oregano ⚠

½ teaspoon granulated garlic

½ teaspoon sea salt

½ cup extra virgin olive oil, plus more for greasing ⚠

plastic wrap, optional ⚠

Instructions

1. Preheat oven to 450F. Rub a pizza stone or large well-seasoned cast-iron skillet with olive oil and place in the oven to heat.

2. Heat coconut milk in a pan until warm. Beat egg.

3. In a large mixing bowl, whisk the tapioca, coconut flour, oregano, granulated garlic, and salt until well combined.

4. In a separate bowl, whisk together the warm coconut milk, oil, and egg. Pour over the tapioca mixture and stir to combine.

5. Let sit for 3-5 minutes to thicken before using to make pizza.

6. Remove the hot pizza stone or skillet from the oven.

7. Pour the pizza crust dough into the heated pan and spread it with a spatula to a 9-10 inch circle of even thickness (it should be about 1/4 inch thick).

8. Bake for 7-9 minutes depending on how crispy you like the crust.

9. If you're not making the pizza right away, let crust cool completely, wrap it in plastic wrap, and place in a freezer-safe container.

10. Par-baked crusts will keep in the freezer for up to 6 months.