Grain-free Paleo Pizza Crust. Low-FODMAP, too!
if you tend to eat like a caveman, you can still have a little fun with your food! No need to feel guilty about chowing down on this wholesome, grain-free paleo pizza crust.
Servings Prep Time
110 inch crust 5minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
110 inch crust 5minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place shredded zucchini in a colander with 1 teaspoon of salt and toss to mix well. Place the colander in the sink and let drain for 30 minutes.
  3. Meanwhile, place almond flour, arrowroot, coconut flour, salt and baking soda in a large mixing bowl. Mix well.
  4. Add the eggs, apple cider vinegar, olive oil, garlic and oregano. Stir to combine.
  5. Squeeze excess water from the zucchini. You should have about 1/2 cup. Fold the zucchini into the pizza dough mixture until well distributed. Form into a ball.
  6. Drizzle a little olive oil in the center of the parchment paper, and using your fingers, spread out into a circle about 10 inches in diameter. Sprinkle a little almond flour over the oil.
  7. Place the dough into the center of the circle and using your hands, evenly spread into a 10-inch diameter, building the edges up a little. If the dough sticks to your hands too much, sprinkle your hands or the dough with extra almond flour.
  8. Bake the crust for 15 to 20 minutes before adding toppings. After you add the toppings, bake for another 10 to 15 minutes or until the edge just starts to brown.