Paleo Pizza Crust: (from Paleo Bread by John Chatham)
3 large eggs or THRIVE Whole Egg Powder reconstituted
2 cups blanched almond flour
1/4 cup coconut flour
2 tbsp melted butter or THRIVE Butter Powder reconstituted
1 tbsp water
Preheat oven or grill to 400 degrees
In a medium bowl, using an electric mixer, beat the eggs until light yellow and frothy.
Add the eggs to the flour mixture and stir until well combined. Allow the dough to rest for 5 minutes, then stir again, adding a little more water if necessary to make the dough pliable and easy to knead. The dough should be slightly sticky, but not wet. Allow the dough to rest for 5 more minutes.
Lightly knead the dough into a ball, dusting with a little almond flour if necessary to keep the dough soft. Roll out to desired thickness.
Top the dough as desired, place directly on a pizza stone or Lodge Cast Iron 14 inch Pizza Pan, and bake until the crust edges are lightly browned and crisp. Was about 20 minutes on the grill.
Store any leftover dough in an airtight container or a resealable plastic bag in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Your favorite Pizza Sauce ~ Red or Gourmet White
Fresh or THRIVE it all works perfectly fine!
THRIVE Pineapple Chunks I’m not a fan of fruit on Pizza but a lot of people like the Ham & Pineapple Combo.
THRIVE Chopped Spinach The White Sauce, Chicken, Spinach, Onion combo is pretty popular these days.
Whatever toppings are your favorite…go with that! You can’t miss.