Allergy Free Pizza Crust

Allergy Free Pizza Crust
Today’s post. . .Allergy Free Pizza Crust and an exciting piece of news!  I now own my domain name for this blog! For websites and blogging, when a domain name is bought no one else can use that name (it is unique) and there then becomes a “.com” at the end of the web address (if that was what was chosen….it could be “.edu”, “.gov”, or another). So, my domain name is “thesweetpeablogger”. My new web address for this blog doesn’t have the “.blogspot” in it anymore. It is simply “www.thesweetpeablogger.com”. All I had to do was pay a small chunk of change yearly to the host site….in this case Google. In fact, I was surprised in how cheap it was…only around $12.00, which isn’t’ a lot at all! That’s the price of a lot items found in stores today!
Allergy Free Pizza Crust
On a different note…..I think I have also died and gone to heaven! I finally found the holy grail of pizza crusts….in my opinion anyways (and its not cauliflower!). While growing up my mom made homemade pizza and the part that I loved the best was the under baked middle part and the chewy crust. SOOOOOOO delicious!!!!!  This crust is the perfect thin crust, is easy to make and holds up well to the toppings, as you can see this crust is loaded! I never did care for the crisp and crunchy thin crusts, but this one is spectacular (I am sure you could make it more crunchy if you want if you baked it longer.  On this particular pizza I put on a basil paste, onions, pickles, homemade nightshade free sloppy joe filling, and cooked rainbow chard.

 

Allergy Free Pizza Crust
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Allergy Free Pizza Crust

This amazing recipe is adapted from The Curious Coconut
Servings 5

Ingredients

  • 2 Tbs . gelatin
  • 3/4 c . water
  • 1 1/2 c . tapioca starch
  • 1/2 c . coconut flour
  • 1/2 tsp sea salt
  • 3 Tbs . nutritional yeast optional
  • 1/2 to 1 Tbs. dried oregano optional
  • 1/2 to 1 Tbs. dried onion powder optional
  • 1/2 to 1 Tbs. dried garlic powder optional
  • 1/4 c . any oil liquid at room temperature like olive oil I used MCT coconut oil

Instructions

  1. Preheat the oven to 450 F.
  2. Whisk the gelatin and water in a small saucepan and let the gelatin bloom.
  3. Meanwhile mix the dry ingredients together in a bowl until well combined and all parts are evenly distributed.
  4. Cut the oil into the flour mixture until the flour mixture is crumbly and is in small pea size pieces or smaller.
  5. Gently heat the gelatin on the stove until all the gelatin dissolves.
  6. Pour the gelatin into flour/oil mixture and mix together to form the dough. Let the dough sit a minute to cool. It may be sticky at first but will become less sticky as it cools.
  7. Work the dough into a ball and spread out on a pizza pan or large baking sheet about a 1/4 inch thick (I used a baking sheet lined with parchment paper).
  8. Bake for 10-12 minutes. The crust should have pulled away from the edges and turn a golden brown.
  9. While the crust is baking prepare your toppings.
  10. Take the crust out of the oven and evenly top with your desired sauce and toppings. Make sure you spread the sauce and toppings out to the edge of the crust. Unexposed crust becomes very hard, and you do not want a large portion exposed like a conventional pizza crust. A little exposed crust is good for adding chew (I left 1/4-1/2 inch).
  11. Bake for another 10 minutes.

Recipe Notes

This recipe creates a thin chewy crust. I like the doughy pizza crusts and this recipe reminds me of that, especially when under baked a little bit. Use 1 Tbsp gelatin and 6 Tbs. water for a less sticky chewy crust. This also recipe reheats extremely well and is fantastic eaten cold.

 

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