Pizza has always been one of my favorite foods but you need to get creative to make a pizza that not only tastes good but also is Autoimmune Protocol compliant. Tackling the crust has to come first. I have made many different Paleo pizza crusts but not being able to use eggs makes the task a bit more difficult. After doing some research on replacements for eggs I found that you can actually make one out of gelatin! I was super excited to hear this because I have been trying really hard to eat more grass fed gelatin. I have been trying this egg replacement in everything lately and let me tell you it has changed my life! Sorry for the excitement but giving up eggs has been rough. I’m loving the simplicity of this crust and how crunchy and airy it gets. I definitely feel like I am having pizza when I make it. The best part is you can top this crust with anything so it’s easily modifiable for Vegans (just leave out the gelatin egg) or other dietary requirements. Enjoy!
- 2 cups tapioca or arrowroot flour
- ¾ cup full fat coconut milk
- 2 Tbsp olive or avocado oil + 1 Tbsp for caramelizing onions
- ½ tsp sea salt
- 1 gelatin egg
- 4 Tbsp nutritional yeast
- 1 medium size red onion
- ¾ cup green olives
- 4 pieces bacon (make sure its sugar free if using during Whole 30 or 21 DSD)
- Slice red onion and set aside.
- Cook bacon and set aside.
- Slice green olives and set aside.
- To make the crust heat coconut milk and 2 Tbsp oil for about 3 min on medium high stirring constantly. The heated coconut milk and oil will mix easier with the tapioca or arrowroot flour.
- In a bowl mix tapioca/arrowroot flour, coconut milk oil mixture, sea salt, gelatin egg (see instructions below) and nutritional yeast with a hand mixer or by hand with a spoon until a dough ball is formed. I personally like to do it by hand.
- Spread a piece of parchment paper on your counter and place the dough ball in the center.
- Place another piece of parchment paper on top and roll with a rolling pin or flatten with your hands to ⅛" - ¼" thick.
- Remove top piece of parchment paper and place on baking sheet or directly onto a pizza stone. Bake for 8 minutes at 450 and remove from oven.
- While the crust bakes transfer red onions to a pan with 1 Tbsp olive oil and cook until caramelized.
- Remove crust after its been in the oven for 8 min and add all toppings plus a drizzle of olive oil and put back in the oven for 2-5 min until heated through and crisp.
- Cut and enjoy!
- Gelatin Egg - In a small bowl mix 1 Tbsp cold filtered water with 1 Tbsp grass fed gelatin. Add 2 Tbsp of boiling filtered water to the gelatin and whisk vigorously until fully dissolved and foamy. Add immediately to mixture. Do not allow to sit.
- Vegans - Leave out the gelatin egg. This recipe will still work well.