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Recipes - Basic Pizza Crust (Paleo Takeout)

Recipe Name

Basic Pizza Crust (Paleo Takeout)

Submitted by

Guest

Recipe Description

From the book Paleo Takeout (page 214)

Quantity	2	Quantity Unit	crusts	Servings
Prep Time (minutes)	10	Cook Time (minutes)	40	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



1	cup	Tapioca flour
8	tablespoons	potato starch
1/4	cup, fluid (yields 2 cups whipped)	heavy cream
1/4	cup (8 fl oz)	water
2	tablespoon	butter
1/2	teaspoon	sea salt
1	large	eggs, beaten
1/4	cup	grated parmesan
1	dash	white pepper
1/4	teaspoon	oregano, dried

Steps

Sequence	Step

1	Preheat oven to 500degF. Combine starches in large mixing bowl and set aside. In a saucepan, combine cream, water, butter and salt. Warm over medium-low heat. Once the butter melts and liquids start to bubble, remove from heat and stir in the starch mixture. Let cool 5 minutes.
2	Add the beaten egg to the mixture and knead together with your hands. Add parmesan, pepper and oregano and mix together until dough like.
3	Split the dough in half, then struck out each half into the thinnest disc possible without tearing. Put one half in an 8-10" cast-iron skillet (or pre-heated pizza stone - 5 min), spreading the dough to the edges of the skillet with your fingers. With a fork, poke some holes in the dough to let air pass through.
4	Bake in the center of the oven for 6 minutes, then take it out and put it on the stovetop. This step is important because it gives the dough time to cook through without burning the toppings.
5	Add sauce, cheese and toppings as desired. Put the pizza back in the oven and bake for another 8-10 minutes or until the cheese starts to brown. For extra crispy toppings, broil for the last minute or two of cooking.
6	Repeat the process with the other half of the dough. Or, if you have two cast-iron skillets, you can knock out both pizzas at once! This pizza also cooks well on a pizza stone or even a heavy duty baking sheet that''s been lightly greased with melted ghee. If using a baking sheet, bake the crust for 8 minutes instead of 6 during the first stage of cooking for best results.

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