Pizza Crust - Gluten, Grain, and Dairy Free

Primal Pizza Crusts
servings ( 2 med pizzas or 6-7 individual sized pizzas)


4 cups Tapioca flour
1/4 cup Potato Flour
heaping 1/2 cup   Potato Starch
1/4 tsp baking soda
1/2 tsp sea salt
Preferred Spices & Herbs ( I have used Garlic Powder, Caraway Seeds, Basil, Oregano, or Italian Seasoning - or mixture thereof.)

4 eggs
1/2 cup olive oil
approximately 2/3 cup water (start with 1/2 cup and drizzle more if too dry.  Dough should be soft, but not terribly sticky.)



In food processor with dough blade/hook, pulse the dry ingredients a few times.  Add wet ingredients, pulse a few times, then hit the "Dough" button.  Stop and scrape down if needed.

As stated above, stop when dough is soft, pliable, and not sticky.

Pre-bake on greased metal pans for 15 minutes @ 375 degrees. OR  Roll out and bake on hot stones for 15-20 minutes.

Top with your favorite sauce and toppings.  Finish baking another 15 minutes.

Hamburger Buns and Flatbread

This is a recipe that was based on a recipe from a paleo cookbook.  My family has now claimed it as the go-to recipe for me to use.  Enjoy!

Makes approximately 18 rounds or 9 pair (buns).

1-1/2 cup finely ground, blanched almond flour
1-1/2 cup tapioca flour
1 tsp salt
1 tsp baking powder
3 eggs
2/3 cup olive oil
4 Tbsp apple cider vinegar
water to thin to desired consistency

You many also add whatever dry spices or herbs you'd like to up the flavor of your bread.

Whisk well.  Consistence should end up being the thickness of waffle batter.

Spray or grease your desired pan.  I use a 2 tbsp. scoop to get the above number of servings. 
Bake at 375 for 14-18 minutes depending on your cookie sheet or stoneware, and the oven.

Rounds will turn a light golden color, and should not be doughy on the underside.

(For flat bread to cut into squares - just pour our onto greased/sprayed cookie sheet or stoneware.

Snickerdoodles

Paleo Snickerdoodle Cookies
Yield: 16 cookies


2 cups Almond flour
1/3 cup Maple syrup
1/3 cup Coconut oil (room temperature)
1 Egg
1 tsp Baking soda
1/2 tsp Sea Salt
1/4 cup Coconut sugar (for coating)
1 Tbsp Cinnamon (for coating)

Preheat oven to 350 degrees.
In a small bowl, combine coconut sugar and cinnamon for coating and set aside.
In a large mixing bowl, cream together maple syrup and coconut oil using a wooden spoon (or in a stand mixer using the paddle attachment).  Add egg and beat until well combined.  Add almond flour, baking soda, and salt.  Mix well.  Roll dough into balls using a cookie scoop or tablespoon, then roll in cinnamon sugar to coat.  Gently flatten in palm (about 1/3 inch thick), and place on parchment lined baking sheet.  Bake for 8 minutes.  Let cool on baking sheet for 3-4 minutes before transferring to cooling rack.
Enjoy!!