Yet ANOTHER pizza recipe! So why am I posting yet another pizza recipe when it’s one of those SWYPO foods we should probably be learning to live without? Well the reality is that most SAD (Standard American Diet) eaters are in love with the stuff. It’s such a staple food for most people that life would literally be unthinkable without it. And rather than try to get those people to dive into the deep end of real food eating, sometimes it’s good to meet people where they’re at and teach them ways to make those habits a little less unhealthy.
And, whilst ordering a gluten-free pizza when you have a hankering, is slightly less terrible for you than the gluten-godknowswhatelse-filled version, those are still full of all sorts of things you probably do not want in your body. So I thought to experiment with a crust I saw recently that is very clean in ingredients, and which uses real, whole foods.
The starch used is Tapioca Flour
, which is simply ground up cassava root, and is a safe starch for the digestive tract. I am not going to pretend it is a nutrient-dense food – it is not. It’s basically just pure starch, but it is a THOUSAND times better for your body than GMO wheat (which is ALL wheat nowadays) and will not harm your gut/brain/joints/skin/immune system in the way gluten-grains eventually do.
So we’ve tried the yummy (but admittedly hard to pick up) cauliflower crust pizza, and the super filling (and arguably the most nutritious) version of pizza – the meatza. But no matter which way you slice either of these, they will not come close to really imitating the stuff you’d order from you nearest pizzeria. At least not in terms of texture and ability to pick up and eat by hand.
This is adapted from this recipe and I have to agree with him – it is hands down THE best non-gluten pizza crust I have ever tasted, both in terms of texture and flavor. It is crispy, holds its shape, is totally pick-upable and doesn’t have that sickly sweet taste of other gluten-free crusts out there.
As with so many of these recipes, they are designed as occasional TREATS and should be enjoyed as such.
- 1 1/2 cups plus 1/2 cup tapioca flour/starch
- 1/2 cup full fat milk
- 2 Tbsp grassfed butter
- 1 egg
- 3/4 cup grated hard cheese (parmesan or sharp cheddar work well)
- 1/2 tsp sea salt
- 1/4 tsp dried italian herbs
- dash of pepper
- Pizza toppings - whatever you fancy!
- I used tomato puree, thinly sliced red onion, tiny broccoli florets, salami and cheese and topped it off with fresh basil
- 1. In a saucepan heat milk with butter and salt. Heat till almost (but not quite) bubbling)
- 2. Place 1 1/2 cups tapioca starch in a large bowl and add the milk mixture. Combine into a dough - it should all come together nicely. Allow to cool
- 3. Preheat oven to 500 degrees F
- 4. Once dough is cool, add the egg, and combine. It will be a sticky mess at this point, so I just use my hands and enjoy the texture!
- 5. Once combined, add cheese and the other spices. It will probably still be a sticky mess
- 6. Slowly add more tapioca starch until it starts to become a workable dough - you may or may not need the whole of the remaining 1/2 cup, but I did. I will eventually come together so be patient!
- 7. Divide the dough into 2 and place one ball in the center of an oven-safe skillet. Press it out thin to cover the whole base and prick with a fork all over. Place in the oven for 6 minutes
- 8. Remove from oven and place on a burner on medium while you assemble the toppings
- 9. Once you've added the toppings of your choice (I used tomato puree, thinly sliced red onion, tiny broccoli florets, salami and cheese and topped it off with fresh basil), place it back in the oven for another 8-10 minutes until the cheese is melted and it looks like it's ready
- 10. Remove from the oven, allow to cool slightly and dive in!
- Please be SUPER careful when handling the hot skillet. I burned my hand twice grabbing the handle - forgetting it had just been in a 500 degree hot oven!