Sorry to my AIP fans, this one has eggs. But I'm getting a lot of requests from different groups for a grain-free pizza crust! This one is my absolute favorite. It's got a nice crispy outside and a light, chewy inside, holds up to lots of toppings, and the slices can even be folded like a traditional pie! The recipe can be adapted easily for different things but my favorite use is hands down pizza! If you are AIP+eggs, then no worries! See adaptations at the bottom to make this recipe work for you. And I have a great AIP recipe coming up for those of you who can't do the pizza crust.
Tapioca Pizza Crust
2 cups tapioca flour/starch
2 tsp cream of tartar
1 tsp baking soda
1 cup shredded cheese (optional)
3 large eggs (room temp is best)
1 tbsp olive oil
3 tbsp preferred milk (cow, goat, coconut, milk kefir, sour cream, etc)
1 tsp garlic powder
2 tsp Italian seasoning or preferred herbs
Preheat oven to 375°F. Mix dry ingredients together (tapioca, cream of tartar, baking soda, shredded cheese if using, garlic powder and seasonings). Mix in wet ingredients until well combined. Spread on a parchment paper lined pizza pan or baking sheet. Use extra oil to help spread it without it sticking to your hands (don't go too crazy). Top with desired sauce and/or toppings. Bake 10-12 minutes. If you want cheese brown and bubbly, I suggest popping really quickly under the broiler for a minute or two. You do NOT want to dry out the crust. The top will feel crispy, but the insides will be light and chewy and should be a little springy. The crust will not brown because tapioca doesn't brown so you have to gauge doneness by touch.
Preheat oven to 375°F. Mix dry ingredients together (tapioca, cream of tartar, baking soda, shredded cheese if using, garlic powder and seasonings). Mix in wet ingredients until well combined. Spread on a parchment paper lined pizza pan or baking sheet. Use extra oil to help spread it without it sticking to your hands (don't go too crazy). Top with desired sauce and/or toppings. Bake 10-12 minutes. If you want cheese brown and bubbly, I suggest popping really quickly under the broiler for a minute or two. You do NOT want to dry out the crust. The top will feel crispy, but the insides will be light and chewy and should be a little springy. The crust will not brown because tapioca doesn't brown so you have to gauge doneness by touch.
AIP+ Suggestions:
--Dairy-free: Use coconut milk or coconut milk kefir in the crust. Skip the cheese in the recipe and the cheese topping. Drizzle with olive oil before serving.
--Nightshade free: Use a dairy-free/nut-free pesto or try and olive tapenade or mushroom tapenade.
--Add extra toppings to boost flavor that will be missing from sauce and cheese: mushrooms, olives, onions, basil or other herbs, lots of meat especially bacon, etc.
AIP Suggestions:
For a great egg-free AIP pizza crust, that I have also tried and thoroughly enjoyed:
Plantain Pizza Crust
Tips:
AIP Suggestions:
For a great egg-free AIP pizza crust, that I have also tried and thoroughly enjoyed:
Plantain Pizza Crust
Tips:
--I used chicken broth instead of water. I ALWAYS need extra broth. :)
--Use the pesto or olive tapenade links above to keep it nightshade free.
