Grain-Free Pizza Dough

Recipe provided by Shine Restaurant & Potion Bar

This pizza dough may surprise you! It has an unusual list of ingredients and yet it bakes off beautifully. The crispy crust satisfies the Paleo person who is craving a pizza. It can also be used as a flatbread.

Ingredients

Makes one 12-inch pizza crust

• About half a head of cauliflower, outer leaves removed

• 1 large egg

• Pinch of sea salt

• 1 tablespoon dried oregano (optional)

• 1 cup plus 3 tablespoons tapioca starch/flour

• 1/4 cup extra-virgin olive oil, plus more for drizzling

• 1 tablespoon warm water

Directions

1. Preheat the oven to 400*F.

2. In a food processor or by hand with a grater, shred the cauliflower until you have 1⁄3 cup.

3. In a small covered saucepan over medium-low heat, steam the cauliflower in about 1/4 cup water until soft, approximately 6 minutes. Drain in a small, fine-mesh or nut strainer bag, squeezing out as much excess water as possible.

4. Whisk the egg in a mixing bowl. Add the cooked and drained cauliflower, the pinch of salt, and oregano, if using, and mix to combine. Add the tapioca flour, mixing until thoroughly incorporated. Add the olive oil and warm water. Mix by hand to create a dough, then shape into a ball. The dough can be wrapped and frozen at this point or put in the refrigerator to be used with in 2 days.

5. Place the ball of dough between two pieces of 9 °— 11-inch parchment paper. Flatten the ball with your hand. Using a rolling pin, roll out the dough to create a 12-inch round. Slowly peel off the top piece of parchment paper. Carefully flip the remaining piece of parchment over so that your dough is on your pizza stone, pizza pan, or a cookie sheet.

6. Top with your choice of sauce, cheese, cooked vegetables, fresh herbs, and/or meat and bake for 15-18 minutes or until crust is golden brown. This pizza is best served right out of the oven with a drizzle of olive oil on top.

T I P

If you do not have parchment paper, wet the rolling pin with water to keep the dough from sticking to the pin. (It should be damp but not dripping.) You’ll find the dough easier to roll out.