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crispy, chewy, grain free pizza crust

January 24, 2014 by predominantlypaleo 25 Comments

 

if there is one thing clean eaters need, it’s a pizza crust that is, well, edible! there are a lot made with almond flour or other nut flours, but truthfully they do not really have the feel of pizza dough.  this one passed the family taste test (even the picky husband)! it is crispy on the outside, slightly chewy on the inside and is made sans grain, dairy, yeast, and sugar!!

ingredients:

  • 1.25 cups arrowroot plus 2-3 tablespoons reserved
  • 1 egg
  • 1/2 cup water
  • 1/4 cup potato starch
  • 1 teaspoon local raw honey
  • 1/2 teaspoon garlic sea salt
  • 1/4 cup palm shortening
  1. preheat oven to 350
  2. bring palm shortening, garlic salt, and water to a boil in a saucepan and remove from heat
  3. add in potato starch and arrowroot flour
  4. combine and let sit for a few minutes 
  5. work in egg and honey (mixture will be very sticky)
  6. add additional tablespoon of arrowroot flour and incorporate well (it should slowly get less sticky and more dough-like)
  7. if needed, add 1-2 more tablespoons of arrowroot flour until you can roll it and handle it easily without stickiness
  8. roll into a ball and press down on a parchment or foil lined baking sheet
  9. i made mine about 1/4″ thick, and 12″ diameter – as you pat down the dough, try to keep the thickness uniform, including the edges; reshape as needed if edges ‘crack’
  10. bake for 10-12 minutes (or when dough starts to firm up), pull out of oven, top with desired toppings, and bake again for another 10-12 minutes (or as needed, depending on ingredients)

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Filed Under: baked goods, dairy free, gluten free, grain free, main course, nut free, sugar free, yeast free

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Comments

  1. Anonymous says

    March 5, 2014 at 1:10 am

    What is the difference between Palm Oil and Shortening

    Reply
  2. predominantly paleo says

    March 5, 2014 at 4:12 am

    palm shortening is derived from palm oil. if you have questions concerning the sourcing of these, rest assured that spectrum brand is eco-friendly and the company is a pioneer in sustainable agriculture. this is the brand i use in my cooking. hope this helps!

    Reply
  3. Ronda Hansen says

    April 11, 2014 at 5:37 pm

    What is the mixture for garlic sea salt?

    Reply
    • predominantly paleo says

      April 12, 2014 at 9:06 pm

      I buy a blend that is in a grinder so I use 1/2 a teaspoon ground sea salt/garlic blend.

      Reply
  4. Michelle says

    June 11, 2014 at 4:00 am

    Hi Jennifer
    Thank you thank you thank you for putting a print button!! Hooray!!!
    The measurement for 1.25 cups, does that equal 1 3/4 cup arrowroot? Or what would be the measurement ?
    Can u use another flour instead of potatoe flour? Maybe not a bean flour either.
    Thanks

    Reply
    • predominantlypaleo says

      June 11, 2014 at 11:56 am

      1.25= 1 1/4 cups arrowroot. HOpe the print button makes it easier for you! I don’t have an exact sub for the potato flour. You could use sweet potato flour? Otherwise MAYBE a much smaller amount of coconut flour, but honestly I have not tried that method. Sorry!

      Reply
  5. donna says

    June 11, 2014 at 5:00 pm

    What can I substitute for potato starch. ?

    Reply
    • predominantlypaleo says

      June 12, 2014 at 12:01 am

      There is not a direct sub – I will have another pizza crust up soon 🙂

      Reply
  6. Amanda J says

    June 11, 2014 at 5:29 pm

    I don’t have any arrowroot at home, but I DO have plenty of potato starch and a bag of tapioca flour. Could I simply sub the tapioca for the arrowroot (cup for cup)? Thanks!!!!

    Reply
    • predominantlypaleo says

      June 11, 2014 at 11:57 pm

      Amanda, I think that could work, yes! Good luck!

      Reply
  7. Melisa says

    June 12, 2014 at 9:46 am

    I recently bought some ‘step 5’ lard from Whole Foods. Can I sub this for the palm shortening? Thanks!

    Reply
    • predominantlypaleo says

      June 12, 2014 at 1:33 pm

      Yes I would think that should work, just will change the flavor a bit. Good luck!

      Reply
  8. Jerri-lynn says

    June 22, 2014 at 7:53 pm

    Hi! Do you think tapioca could work in place of the arrowroot flour?

    Reply
    • predominantlypaleo says

      June 22, 2014 at 8:24 pm

      yes!

      Reply
  9. Jerri-lynn says

    July 15, 2014 at 8:22 pm

    No potato starch in the house but I do have corn meal….do you think that would work with the arrow root? There is a frozen gluten free pizza in the stores that has corn meal in the crust and the texture is terrific but the base is brown rice flour and I think some tapioca. thanks for any info!

    Reply
    • predominantlypaleo says

      July 15, 2014 at 10:21 pm

      Jerri-lynn it may work but I cannot confirm for sure. I don’t eat grains any longer so that means I don’t keep handy ingredients like corn meal in my home anymore. You could always try and see? Good luck!

      Reply
  10. Angela says

    January 7, 2015 at 1:23 am

    On a leap of faith I made a double batch of this on my first time making it and it is a HUGE success! I love that it’s nut free so I can send it to school (plus nut flours are much more expensive than arrowroot.) Thanks Jennifer. 🙂

    Reply
    • predominantlypaleo says

      January 7, 2015 at 5:26 pm

      How wonderful! I am so glad you liked it!!

      Reply
  11. Lauren says

    February 17, 2015 at 12:37 am

    Just made this crust tonight for the first time and loved it! Even husband who isn’t fully on the gluten-free train yet was impressed!

    Reply
    • predominantlypaleo says

      February 17, 2015 at 1:59 am

      Oh that’s just fabulous! Thanks for sharing Lauren!

      Reply
  12. mary tegtmeyer says

    April 18, 2015 at 11:32 am

    Did you explain why you didn,t use yucca flour ? It looks great.

    Reply
  13. mary tegtmeyer says

    April 27, 2015 at 3:22 pm

    It,s great thanks hun freedom for this half Italian girl on her birthday 61.

    Reply
    • predominantlypaleo says

      May 1, 2015 at 1:15 am

      I’m so glad Mary! Thanks for your support as always!

      Reply

Trackbacks

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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