I know - I am so fickle in love (when it comes to food that is)! I just happened to come across this Paleo gluten-free pizza crust recipe in a wonderful cookbook by Sarah Fragoso - "Everyday Paleo Around the World - Italian Cuisine, Authentic Recipes Made Gluten-Free." Thought I would give it a try; I know I am way behind all those adventurous folks who use cauliflower and broccoli and other substances for a pizza crust. Me bad!
I found this crust really quite easy to make and actually very tasty - just like a pizza crust should be. Except of course, this version doesn't make me wake up in the middle of the night with my sinuses congested...to name a few uncomfortable little side effects of gluten. Hooray!
I rolled it quite thin so it was crispy - my husband thought it was too thin but I begged to differ. Actually, I just flat out disagreed with him because really who would you side with - me with my Southern Italy roots or him with his Austrian ancestory. Like seriously??? I will leave it with you to decide! :)
Here's the recipe:
Preheat your oven to 425 degrees.
In a small bowl, place the warm tepid water, sweetener and yeast - mix together and let sit for about 4-5 minutes until activates and becomes frothy.
Meanwhile, in a larger bowl, place the dry ingredients and whisk together so they are well blended.
Add the wet ingredients (egg, olive oil, apple cider vinegar), along with the yeast mixture to the dry ingredients and mix well with a hand mixer or whisk.
Scoop the mixture onto a baking sheet lined with parchment paper and spread evenly. The original recipe said to use a spatula - I used my rolling pin for a thinner, crispier crust.
Place in hot oven and bake for 9-10 minutes. Remove from the oven, carefully flip the crust over and top with your choice of toppings - or you can follow what I did. Either way, it should be delicious!