Pizza Crust (Grain-free + Egg-free)
Prep Time
10 minutes
Prep Notes
Free of: wheat/gluten, dairy, soy, corn, eggs, canola oil
Cooking Time
15-20 minutes
Yields
1 12-14 inch pizza crust
Ingredients
1 cup tapioca flour or arrowroot powder
½ teaspoon sea salt
⅓ cup avocado oil or olive oil
⅓ cup water
1 tablespoon apple cider vinegar
1 clove garlic, finely minced
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
⅓ cup coconut flour
Directions
Preheat oven to 425 degrees F.
In a medium bowl, add in your tapioca flour and sea salt. Set aside.
In a small bowl, add flaxseed meal and water to make a flax egg. Set aside.
In a small pot over medium heat, add your oil, water, apple cider vinegar and minced garlic clove.
As it heats up and comes to a boil, remove it from the heat and add it to your tapioca flour bowl. Stir until combined. Set aside for about 2 minutes to cool.
Add in your flax egg. Stir until combined.
Add in your coconut flour and stir until the coconut flour is absorbed and it becomes dough.
Form the dough into a ball and press or roll out on a silicone baking mat or lightly greased pizza stone or baking sheet. You will have enough dough to do a 12 to 14 inch circle.
Bake 14-15 minutes or just until the crust starts to become a very light golden brown.
Remove from oven, add your toppings and bake for 3-5 more minutes.