I love this pizza crust. It works with any toppings.
- Carbohydrate 21.5220428954695 g
- Cholesterol 0.40833333250489 mg
- Fat 16.7288510442611 g
- Fiber 4.18031574223828 g
- Protein 4.39723288007177 g
- Saturated Fat 8.83719408150943 g
- Serving Size 1 1 Serving (86g)
- Sodium 181.778097302008 mg
- Sugar 17.3417271532312 g
- Trans Fat 0.938246002125062 g
- Calories 242 calories
Step-by-step
- Combine the warm water, honey, and yeast in a glass measuring cup. Whisk to combine.
- While the yeast is proofing for 3-4 minutes, combine the flours, baking powder and salt in the bowl of a stand mixer.
- With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.
- Using an oiled spatula, press the dough off the sides into a ball. Note it is NOT going to be doughy like normal pizza dough. Often mine is pretty liquidy, that is ok it works perfectly anyway. Cover and let rise for 30 minutes.
- Preheat the oven to 425F. Oil a 12-inch round pizza pan. Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes. Again do not stress over consistency I have had it be like thick pancake batter and still work exactly as desired. Alternative flours can vary based on temperature and humidity so you may also get a different consistency day to day. That's normal.
- Bake for 15-20 minutes. Remove from the oven and add your desired toppings.
- Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Enjoy!
The Tapioca and Arrowroot Interchange
Swapping tapioca flour for arrowroot alters the structural integrity of the crust because tapioca yields a noticeably chewier crumb while arrowroot produces a crisper, more delicate bite. Adjusting this single starch ratio shifts the final textural profile significantly without requiring changes to the liquid measurements. Although alternative flours react differently to ambient kitchen humidity, understanding how starches gelatinize during the initial 425F bake ensures consistent results regardless of environmental moisture fluctuations.
Evaluating Doneness Visually
Assessing doneness without a thermometer requires watching the edges of the crust turn a deep golden brown while the center loses its glossy, wet appearance and sets firmly to the touch. Because grain-free batters often resemble thick pancake batter rather than elastic wheat dough, tactile indicators like a dry surface texture and pulling slightly away from the oiled 12-inch pan perimeter are the most reliable benchmarks. Baking the bare crust for fifteen minutes before adding toppings prevents a soggy center by allowing excess moisture to escape through the porous almond and coconut matrix.
Kitchen Sequencing and Workflow
Executing the thirty-minute rise efficiently involves proofing the instant yeast in precisely 110 degree water while simultaneously measuring dry components into a stand mixer bowl. Integrating the wet and dry elements properly requires medium-high beating for up to four minutes to incorporate air into the dense flour mixture. Utilizing this initial rising window to prep toppings keeps the cooking process smooth and prevents over-handling the delicate, high-moisture batter.
