This has been such a fun discovery! After becoming gluten-free, egg-free, dairy-free and grain free, I can eat pizza again!
You can too if you’re food sensitive. It’s really easy and REALLY tasty. What’s more, it’s not like other kinds of gluten free substitutes that are too crumbly. This crust bears the weight of all my tough expectations. I could pick it up! With my hands!
Ready to eat some pizza again? There’s a trick to memorizing this one. It’s the number 3. Also, I recommend using 2 tablespoons of this tomato-free pumpkin-based pizza sauce. YUM!
Go on. Give it a try and let me know what you think.
| Prep Time | 5 minutes |
| Cook Time | 8-10 minutes |
| Passive Time | 30 minutes |
| Servings |
person
|
Ingredients
- 3 TBSPS olive oil
- 3 TBSPS coconut flour
- 3 TBSPS arrowroot powder
- 3 TBSPS water
- 3 shakes salt shaker
- 3 shakes pepper shaker
- 1 TBSP flax meal optional or use an egg
Ingredients
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|
Instructions
- Preheat oven to 375° F
- Mix all the ingredients together
- Form the dough into a ball in your hands
- By hand, push out the dough onto a backing sheet until it's in the shape you'd like
- Bake in the oven for 8-10 minutes
- Let cool for at least 30 minutes or overnight in the fridge
- when ready to serve, top with your favorite toppings and bake an additional 10 minutes at 375° F
Recipe Notes
Budget about 2 TBSP of pizza sauce for this personal-sized pizza.
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