Primal Pizza Crust #2

My current pizza crusts uses tapioca and potato flours instead of almond flour.  The result is a crust that doesn't cost quite as much, and the fat content is a bit lower.  I don't really work about the fat content, because it's GOOD fats.  However, it does cost a lot of calories when trying to actually lose weight.  This has become our standby for the time being.  Enjoy!

Primal Pizza Crust

(makes 6-7 individual 7" pizzas, or 2 - 12" pizzas)

2 cups tapioca flour
1/4+ cup potato starch  (*see notes)
1/4- cup potato flour  (*see notes)
1/4 cup olive oil
3/4 cup water
1/2 tsp real sea salt
2 eggs
spices and seasonings to taste.  I like to add garlic powder, italian seasoning, and caraway seeds to our crusts.

Put all dry ingredients into bowl.  Mix wet ingredients together in separate bowl and then add to dry.  Mix well.  Should be just slightly crumbly.  Pour out onto floured counter or board and knead dough until soft, pliable ball forms.
Divide and pat out onto greased pizza pans.  Precook crusts at 350 for about 12-15 minutes.  Take out, let cool and then top with sauce and desired pizza toppings.  Cook an additional 14 +/- minutes, broil for 2 minutes if desired.
Crusts also freeze well in ziploc bag if not needed immediately.


* You can play with the amounts of starch vs flour to change texture of your crust.  More potato flour equals a softer, sometimes doughier, crust.  More potato starch equals more crispiness.

Cook, play, and have fun.