• Clara Blanchette

GF //PIZZA//



Man! Ok. I know that pizza is a big thing and gluten free people are kind of IN NEED of it. I mean, it's essential to everyone's living, no? Well anyways, pizza had to be on my blog since it's so good. Like, applause to the person who invented it! Clap, clap, clap.

Now the first time I made this recipe, it was a hit. My dad had surprised us by coming home from work early, but... We had eaten the whole thing already! So, the next morning, I did it all over again. My dad loved it. The only issue, is that I had forgotten to cook my pizza plate in the first place. Sooo, long-story-short, We had to scrape it off the platform pretty roughly, because it just didn't want to get off. Beware! Make sure you do not do the same mistake as me!!!! But the pizza will still be as good, and that's the important part.

PINTEREST. Is there anyone who does not acknowledge it? Ideas, cooking, everything is in this site, I'm always flabbergasted when I go there. Amazing and full. The only two words that come to my mind when thinking about this. So I was on Pinterest when scrolling down to find the perfect recipe and finally, there it was. Tadaaa! It's from Paleo Running Momma, so thanks to her!! What I love about this recipe is that there are a lot of spices which bring a taste to it that brings you to a magical pizza world. literally.


So I think I better go on with the recipe, cause it's the best. Let's go!!



Ingredients

- 1/2 cup blanched almond flour
- 3/4 cup tapioca flour or arrowroot starch plus 2-3 tbsp more for spreading dough
- 6 tbsp coconut flour divided into 3 (first) and 3 (after adding the egg)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning blend
- 3/4 tsp fine grain sea salt
- 1/3 cup warm water
- 1/3 cup light flavored olive oil
- 1 tbsp raw apple cider vinegar
- 1 egg room temp, whisked
Instructions:

1. Preheat your oven to 450 degrees and put a round baking sheet with parchment paper ( if needed) in oven while making the recipe.

2. In a large mixing bowl, combine the almond flour, tapioca or arrowroot, 3 Tbsp of the coconut flour, garlic powder, Italian seasoning, and salt. Stir well to fully combine.

3. In a small bowl, combine the water, oil, and vinegar, then pour into the dry mixture and stir with a wooden spoon until a dough forms.

4. Now stir in the whisked egg to combine well. Once you have a sticky mixture, you will slowly add the remaining coconut flour. I recommend adding a Tbsp at a time and mixing well, allowing the dough to sit a bit after each Tbsp to absorb the liquid, until you have a dough that's still a bit sticky yet able to be spread out. Don't add more than 3 additional Tbsp of coconut flour in this step, even if the dough seems sticky to work with - you can use extra tapioca to help spread it out.

5. Sprinkle extra tapioca on your parchment lined baking sheet, transfer the dough to the sheet and sprinkle with more tapioca/arrowroot. Work the dough into a 10 inch circle (12 for a very thin crust), then bake in the preheated oven for 10-15 minutes depending on how crisp you want the crust. I baked mine for about 10 minutes and it was fine. Bake time will depend on the toppings you plan to add, how crispy you want the crust, and how thin you spread it out.

6. Bon appétit, les amis!