Satisfy your inner carb-lover with this Paleo Pizza.
Pizza is a hard thing to give up. Take it from us, we know. Jeff & I live in Chicago and grew up having pizza on the menu every week in each of our homes.
It sure is delicious, loaded with both fat and carbs. Pizza is an irresistible combination that can test even the strongest of wills. Sure, a good Meatza is always a Paleo-friendly option, but it’s not quite the same. With this Paleo Pizza, you no longer have to struggle.
Tapioca Starch Is The Key
The problem with many of the Paleo substitutes is they just can’t get the right texture, especially with baked goods. Turns out there’s a secret ingredient you need to use, and we found it: tapioca flour.
Tapioca helps make baked goods fluffy and chewy, just like the crust your favorite pizza place used to make! If you’re familiar with DiGiorno Pizza, tapioca flour will provide a similar consistency to their crust.
Once we got the texture right, I decided it was time for some seasoning. Usually all the flavor goes on top of the crust, but why not incorporate some into the crust itself? That way the crust is more than just a vehicle for cheese and tomato sauce.
That’s when I decided to add basil, oregano, and garlic. These three seasonings help give the Paleo Pizza a distinctly Italian taste.
Now you can enjoy a delicious, chewy crust, without worrying about any nasty anti-nutrients, although tapioca is pretty starchy, so we don’t recommend eating this every day. :)
