Easy Grain-Free, Gluten-Free Pizza
Pizza seems to be one of the most widely consumed foods in America. Anytime there’s a conference or training people seem to order pizza. It’s easily one of the top foods people who start eating clean and cut out grains have told me they miss. We’ve had several good pizza recipes but this is easily the closest crust. It’s got the right texture and the right flavor to support but not overwhelm the toppings. Adam says this is the best pizza he’s had. The crust is very well…crust like. With a touch more sweetener the crust makes a great baguette, too! It’s quick enough to make that I don’t mind having to cook after getting home and it’s very filling. I used to be able to eat 1/3 or 1/2 a pizza myself. With this I can eat two, maybe three slices.
Ingredients:3 cups blanched almond meal
1 cup arrowroot or tapioca flour
1 teaspoon sweetener (or 4 drops of stevia extract)
1 teaspoon salt
2 teaspoons baking powder
2/3 cup warm water
2 tablespoons apple cider vinegarPreheat oven to 375. Mix dry ingredients and then add wet ingredients. Make sure water is warm! Roll dough out between 2 sheets of parchment, remove one piece and baked it 20 minutes. Then peel off the parchment, put it back on the pan, then brushed it with olive oil, added toppings and baked about another 20 minutes.
For the baguette, use a tablespoon of sweetener (or stevia extract equivalent). Mix dry ingredients and then add wet ingredients. Mold into a long roll and bake at 375 for 20 minutes. Remove and brush with a mixture of an egg white and a tablespoon of water then add sesame or poppy seeds (if using) and bake another 10 minutes.
Source: Rx Primal Blog
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