Grain-Free Deep-Dish Skillet Pizza Crust

Grain-Free Deep-Dish Skillet Pizza Crust
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    [ID] => 16190
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    [post_date] => 2020-09-08 09:20:41
    [post_date_gmt] => 2020-09-08 15:20:41
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    [post_title] => Grain-Free Deep-Dish Skillet Pizza Crust
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    [post_name] => grain-free-deep-dish-skillet-pizza-crust
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    [post_modified] => 2020-09-08 09:20:41
    [post_modified_gmt] => 2020-09-08 15:20:41
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    [guid] => https://llbalanced.com/?post_type=recipe&p=16190
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09.08
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TOTAL TIME :30minutes10minutes
4servings
INGREDIENTS
  • 1 cup water
  • 1 large egg
  • 1 tablespoon apple cider or white vinegar
  • 1 cup tapioca flour (sub arrowroot starch)
  • 1 1/2 cups blanched almond flour *
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon avocado oil
DIRECTIONS
  1. *NOTE: can sub GF all-purpose flour, but the batter will be thicker. Just use a dampened spatula to spread! Preheat oven to 350 degrees F.
  2. In a small(er) mixing bowl, whisk together water, egg and vinegar. In a large mixing bowl, whisk together tapioca flour, almond flour, salt, garlic powder and baking soda.
  3. Add wet ingredients to dry and whisk until creamy.
  4. Heat a 10” castiron or other nonstick skillet to medium-high and add avocado oil. Turn on exhaust fan. When oil moves quickly around the pan, add batter and quickly spread into an even layer. Allow to sear 5-7 minutes, or until the edges start to pull away and you can smell “browning” but not burning.
  5. Carefully add pan to the oven and bake 5 minutes. Remove and turn oven to 475 degrees. While oven is heating, add whatever toppings you like. Add pizza back to the oven and cook 12-15 minutes, or until the edges are golden-brown and any cheese is bubbling.
  6. Allow to cool 5 minutes before slicing and enjoying! Leftovers will keep tightly sealed in the fridge up to 4 days. Reheat in the oven at 350, on an unlined baking sheet, until warmed through.
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