Grain Free Pizza Base
I have played with several grain free pizza bases over the years. We have been using this recipe for a year now and I am ready to share it with you all.
In my experience grain free bases are a faff to make and never taste like pizza most of the time! Traditional pizza base is very simple; flour (gluten and grain rich!), olive oil, yeast, water, sugar and salt. To recreate this without gluten and adding nutrients (which I always have to do!) is a tough thing.
I have really enjoyed my cauliflower crust however it was not nice cold and that is a must for lunchboxes! So I have been searching and playing for the right combination. I tried simply replacing the flour with a gluten free mix, but my need for nutrients was not being met! Then I decided that I actually wanted it grain free for the kids and my digestive needs. Thats when I turned to tapioca flour (see here for a great one to buy). Learning to use tapioca flour is an experience!!
The best starting point I found was in this book, Paleo Eats by Kelley Bejelly; (its a really great book)
I then went about filling it with nutrition, namely making sure it contained the amount of protein in it necessary to nourish and fill up my kids. Here is the result;
- 1 cup of water
- 2/3 cup of olive oil (I have also used coconut oil)
- 1tsp of dried herbs (I like an italian mix- you can use what you like or sun-dried tomato flakes)
- 2 tsp garlic or dried onion powder
- 2 tsp salt
- 3 cups of tapioca flour
- 1tbsp collagen hydrolysate (gelatin)
- 2 beaten eggs
- 1tsp nutritional yeast (optional)
- 3tbsp coconut flour
- 2 tbsp almond flour (optional)
- dash of kefir (water or milk) (optional, you can also add a dash of apple cider vinegar)
- Add the water, oil, herbs and garlic powder to a saucepan and bring to the boil.
- Add the tapioca flour and it will instantly become a sticky mess (I mean dough)
- Ensure it is all mixed in and allow to cool for 10-15 mins
- Heat your oven to 200 centigrade.
- Add in remaining ingredients until it is a dough that can be kneaded. You may need to adjust the dry ingredients. Coconut flour expands so be careful if you add more. The gelatin helps to make it more doughy.
- I roll the dough out in between two pieces of baking paper. It is then easier to get really thin and then move to a baking sheet or pizza stone.
- Roll your dough out to a couple of mm. It is a nice thin and crispy pizza, any thicker and it is a bit too chewy.
- I have frozen the bases at this point
- Put pizza in the oven to 20-30 mins to pre cook (longer if you have cooked from frozen)
- Add toppings. I add passata, and whatever I fancy (the kids eat ham, pineapple and olives!) we like bacon, artichokes, olives and peppers!
- Add cheese if you like and put back in the oven for another 10-15 mins.
- The gelatin, almond flour and eggs add a good nutrient content to the pizza base so it is not so starch heavy. The oil adds a good fat content. We always serve with a nice crisp and colourful salad and it is very filling.