One of the things I find myself missing the most sometimes is bread. Whether it be to soak up spaghetti sauce or as the base for a pizza, there is just something comforting about it. Even when we ate gluten free grains and things that contained eggs, there wasn’t a specific flat bread I fell in love with. They were all lacking a certain depth of flavor and more than anything else, a good texture. That was until the day I stumbled across this recipe!
We have tried tons of grain free recipes while trying to make them egg free too with not a whole lot of success (or flavor), so when I found this recipe from Primally Inspired www.primallyinspired.com/grain-free-pizza-crust-paleo/ I was elated! We of course skip the dairy that is an option and easily sub out the egg it calls for with flax seed. We add in the Italian seasoning and most often times double the recipe. We loved it so much that one night I was inspired to just make it alone as a flat bread to go with our grain and dairy free lasagna I was making. Talk about heaven! This turned out so good that you can even use it to dip into olive oil and balsamic vinegar or mozzarella sauce. It is soft on the inside yet chewy on the outside, it holds up well for pizza and is wonderful alone.
Here is how we make it, feel free to click on the link above to make it the original way too!
Ingredients: (we use organic)
1 cup tapioca flour
1/3 cup coconut flour
1/3 cup avocado or olive oil
1/3 filtered water
1 clove of garlic minced
1 tsp salt (we use pink himalayan sea salt)
1 egg replacer (1 tbsp ground flax seed mixed with 2 1/2 tbsp hot water)
1 tsp Italian seasoning (organic and non-irradiated)
1 tbsp apple cider vinegar
2 tbsp to a 1/4 cup extra water (keep till the very end)
Parchment paper and a rolling pin
Pizza stone (optional)
Preheat oven to 450 degrees
Mix together the tapioca and salt, set aside
Combine 1/3 cup water, 1/3 cup oil, garlic and vinegar in a medium sauce pan, bring to a boil, remove from heat.
Add in the tapioca and salt mixture, combine and stir until completely mixed
Add in flax egg, stir again
Add in coconut flour and Italian seasoning and stir to form dough
If dough doesn’t form well, add the 2 tbsp to 1/4 cup of water (I’ve added up to 1/3 cup extra)
Transfer dough to parchment paper and rollout to be 1/4 inch thick
Place in oven and cook for 14 minutes or until slightly golden brown on top
If making this for pizza, follow directions above, remove and put toppings on, place back in oven until cheese is melted and toppings are to desired doneness. Remove, let cool slice and enjoy!
From my heart and hO’Me to yours,
Mary O'Meara -