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Wednesday, November 12, 2014

Pumpkin Ricotta Pizza with Caramelized Onions and Herbs

It's finally here! My perfected pizza crust. This is a new favorite in our house. I've tested numerous combinations of tapioca flour and coconut flour and it's finally THE pizza crust I've been wanting. This crust is very thin and crispy. I've yet to find a really great thick paleo pizza dough. It's very tough with the flours that are paleo and primal friendly. But I promise, this crust isn't too crispy or too chewy, it's just right. 
Feel free to try this crust with any toppings your heart desires. So far, we've done your classic tomato sauce and cheese, barbecue chicken, and this Pumpkin Ricotta Pizza!
If you're dairy free and you prefer to leave out the cheese, that's totally fine! Just make sure your crust is covered with plenty of toppings and you will be good to go!
**I purchased all of my ingredients at Whole Foods. You can find everything you need for this recipe there! Shout out to Whole Foods Market in Bedford, MA for the ingredients to make this! 




Pumpkin Ricotta Pizza with Caramelized Onions, Herbs and Bacon
(primal, gluten-free)

Crust Ingredients
  • 1 cup plus 3 tablespoons tapioca flour, separated
  • 1/3 cup plus 3 tablespoons coconut flour, separated
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 cup olive oil (light works best for the recipe, but feel free to use EVOO)
  • 1/2 cup lukewarm water 
  • 2 eggs, separated
Crust Process: 
Preheat oven to 450

1. In a large bowl, mix 1 cup of tapioca flour, 1/3 cup coconut flour and seasonings. Reserve the rest of each in separate bowls for later steps.
2. Add olive oil and warm water to the flour and mix until crumbly.
3. Add one egg, whisked and stir dough until well-combined. It may be very sticky at this point.
4. Add one tablespoon of coconut flour and one tablespoon of arrowroot flour and mix well. Keep adding coconut flour until dough just sticks together and doesn't stick to your hands.
5. Put dough ball out on the counter and kneed with a bit of tapioca flour until the dough reaches typical pizza dough consistency.
6. Roll out dough on a large piece of parchment paper. You will want to sprinkle the surface and the rolling pin with tapioca flour. Roll out to about 12". Cut around the parchment paper and move dough to a pizza stone or a 13" pizza pan.
7. Brush dough with a whisked egg.(This will make the crust beautifully golden brown).
8. Bake crust for 11 minutes. Remove and then top with your favorite toppings!




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