One of my best pizzas yet. Almond flour crust topped with marinara
sauce, shredded zucchini, mozzarella cheese, pepperoni, basil and
Parmesan cheese.

Here's what I did
http://www.kokoscornerblog.com/mycor...zza-crust.html
or
http://tinyurl.com/zxsqn39

Here's the crust recipe.

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Paleo Pizza Dough/Zenbelly

Paleo

1 tablespoon dry active yeast
1 check package to see if gluten free
1 tablespoon honey
1/4 cup warm water
1 tablespoon extra virgin olive oil
or other melted fat
1 tablespoon egg white; less than one egg
1 1/2 teaspoons apple cider vinegar
3/4 cup almond flour
3/4 cup tapioca starch
3/4 teaspoon finely ground sea salt

In the warmed bowl of a stand mixer (or, alternatively, the bowl
you'll using with hand-held beaters), add the yeast, honey, and warm
water and whisk to combine. Let sit for a good 5 minutes. It will get
foamy and active. (If not, the yeast is a dud, and you'll need to
start over.) In a small bowl, combine the olive oil, egg white, and
apple cider vinegar.
In a medium bowl, whisk to combine the almond flour, tapioca starch
and salt. Once the yeast is foamy, add the wet and dry ingredients to
the bowl with the yeast mixture and mix on medium-high for 30 seconds
using the paddle attachment on a stand mixer, scraping down the bowl
once to make sure it's all incorporated.
Scrape down the bowl with a rubber spatula again to gather the dough
together. It will not look like the dough you remember; it is much
wetter. Use the spatula to get it into as much of a ball as possible.
Cover the bowl with a tea towel and set in a warm, (but not hot)
place. Allow to sit for 1 1/4 to 1 1/2 hours. the dough won't rise as
dramatically as a traditional dough recipe, but it will aerate and
increase in size a bit.
After the dough has had time to rise, preheat the oven to 500*F. If
using a pizza stone, place in the oven to heat up while the oven
preheats.
Lightly oil a sheet of parchment paper and turn the dough out onto it.
It will likely stick a bit to the bottom of the bowl; just scrape it
out as best you can.
With oiled hands, gently flatten out the pizza dough into a 9 to 10
inch circle. It will be aerated, so you might have to patch it
together if there are empty spaces.
Carefully transfer dough, still on the parchment, onto the pizza stone
or a rimmed baking sheet.
Bake in the lower third of the oven for 6 to 8 minutes, or until it's
starting to brown at the edges.
Add desired toppings and cook for 2 to 3 minutes more. Allow to cool
for a minute before slicing.
Note: Pre-cook any toppings such as meats and vegetables that need
longer than 2 to 3 minutes to cook

Notes: The Zenbelly Cookbook


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard