Simple and Fast Grain-Free Pizza Crust

This past weekend we went to see the Wild Lights exhibit at the Detroit Zoo. Charlie-girl really enjoyed the beautiful tunnels of lights and music. I think this would also make a fun date... dress warmly (or cuddle up), grab a coffee, and walk around the zoo enjoying the pretty lights followed by a casual dinner. :) Although sometimes it's a debate to go to things like this, I really think getting out of the house and doing something that you can only do certain times of the year is always a good idea. 

The picture doesn't show it, Charlie was grinning from ear to ear every time she passed us on the carousel.

I don't know if my followers have noticed, but I like pizza... a lot. I have 3 recipes posted involving different types of pizza crust- spinach and cauliflower, sweet potato, and zucchini- but this is the easiest to put together on a week night, or any night, and it takes hardly any prep time. The original idea for this recipe came from the cookbook, Primal Cravings, but I have made a few adjustments on ingredients and baking times and I am pretty happy that I can now make a delicious, thin-crust pizza any day of the week. Another reason I like this recipe is the ingredients. Tapioca flour is made from the root of the cassava plant... it helps bind and make the crust crispy. Potato starch is one of the cheapest gluten-free flours... I bought mine for less than $4 for the bag!

I also recently found this turkey pepperoni which will now replace my typical applegate salami topping... don't judge, my kid loves salami. :)

Simple Grain-Free Pizza Crust

(Printable Version)

(about the size of a small thin-crust... feeds 2-3 people)

- 1 Cup Potato Starch (** Not the same as Potato flour)
- 1/2 Cup Tapicoa Starch (flour)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Italian Seasoning
- 1/4 Cup Olive Oil
- 1 Egg
- 1 tsp Powdered Gelatin**
- 1/3 Cup warm Water

Preheat the oven to 425 degrees.

1. In a large bowl, whisk the dry ingredients.
2. In a small bowl, or your measuring cup, mix the water and gelatin.** I have made this without the gelatin and it turns out fine.... but still use the water! :)
3. Combine the dry ingredients, olive oil, egg and the gelatin/water solution. Mix until combined... it will be a very soft- to runny dough. Pour it, or roll it, onto a baking sheet lined with parchment, make it as thin as you want.

4. Pre-bake 15-20 minutes. Top and bake until the topping are melted- about another 5-10 minutes.

Servings 4.0
Amount Per Serving
calories 350
% Daily Value *
Total Fat 15 g	23 %
Saturated Fat 2 g	11 %
Monounsaturated Fat 10 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 46 mg	15 %
Sodium 953 mg	40 %
Potassium 24 mg	1 %
Total Carbohydrate 54 g	18 %
Dietary Fiber 0 g	0 %
Sugars 1 g
Protein 2 g	3 %
Vitamin A	2 %
Vitamin C	0 %
Calcium	1 %
Iron	3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.