Paleo Sourdough Pizza Crust
This paleo sourdough pizza crust is easy, delicious, and it has a nice thin-crust texture. It is made using a grain-free sourdough starter for added gut health and flavor. Paleo pizza crust never tasted so good!
Servings: 2 9 inch crusts
Equipment
- 1 Pizza Stone
- 1 Dough Whisk optional
Ingredients
- 150g grain-free sourdough starter active or discard
- 15g extra virgin olive oil
- 1 large egg
- 88g almond flour
- 132g tapioca flour
- 5g salt
- 30g-40g warm water
Instructions
- To a medium bowl, add starter, olive oil, and egg. Whisk to combine.150g grain-free sourdough starter, 15g extra virgin olive oil, 1 large egg
- Add the almond flour, tapioca flour, and salt. Combine using a dough whisk until the flour has absorbed the liquid.88g almond flour, 132g tapioca flour, 5g salt
- Gradually add the water, stirring after each pour until you reach a smooth, but not runny texture. You may not need all of the water.30g-40g warm water
- Once combined, smooth the top of the dough with a rubber spatula and cover the bowl with a lid. Let the dough sit at room temperature for 2 hours and then transfer to the refrigerator overnight.
- When you are ready to bake the pizza crust, place a pizza stone in your oven and preheat it to 450 degrees F. Set a timer for 1 hour.
- When your oven is fully preheated, take the dough out of the refrigerator. Rub some olive oil on a piece of parchment paper. Then, cut the dough in half with a butter knife. Take out half of the dough and form into a ball then flatten with your hands. Place the dough on the piece of parchment paper and press out into a 9 inch round, making sure to leave an outer crust.
- Transfer the dough, still on the parchment paper, to a pizza peel. Cut any excess parchment paper and then transfer to the hot pizza stone. Par-bake for 6-8 minutes.
- Once the crust is par-baked, add your favorite toppings and continue baking for an additional 10-12 minutes. Slice and serve hot!
Video
Notes
- You can bake the second pizza right away or you can place it back in the refrigerator for a few more days to use another time.
- It is important to add the water gradually because each egg can be a little different and may add more or less liquid to your dough. If it ends up being too wet, you might need to use an off-set spatula to spread the crust out instead of pressing it by hand.