Ingredients

2/3 tablespoon of fine almond flour

3/4 cup of cocoa powder or arrowroot flour

and 2-3 tbsp. more for expanding / defrosting dough

6 tbsp. of coconut flour separated into 3 (first) and 3 (after introducing egg)

1/2 tsp of powder of onions

½ tsp of garlic

1 tsp of Italian sauce mixture

3/4 tsp of fine sea salt

1/3 cup of water

1/3 cup of gentle olive oil or cocoa butter

1 tbsp. of unprocessed apple cider vinegar

1 tbsp. of unprocessed white vinegar

1/3 cup of water.

Preparation and Cook Time

Paleo Pizza Requires 15 minutes for preparation and it needs 10 minutes of cook time. The recipe would be ready to serve in a total of 25 minutes.

Instructions

In the larger mixing cup, add almond flour, tapioca or arrowroot, three cubes of coconut fleece, onion and garlic, Italian seasoning, and salt, to 450 degrees and organize the pastry sheet (round if preferred).

Stir and simmer well to integrate the ingredients entirely.Combine water, oil and vinegar in a mixing cup and then blend into a dry mixture and stir it with a wooden spoon. Mix with the liquid of the egg whisked around.

Slowly apply the leftover cocoon food, until you have a sticky mixture.

In order to encourage the dough to lay down a little with each cup, I suggest adding a tbsp. to it at one stage and mixing well, before you have a dough which is still very sticky and can spread. In this stage don’t apply more than 3 more tbsp cocoa powder, even though the dough appears stuck-you can use additional tapioca to stretch it.

On the parchment lined baking dish, sprinkle additional tapioca or arrowroot, move the dough to the floor and sprinkle with more tapioca / arrowroot. Job the dough in a 10-inch circle (12 for a really small chip), then bake it for 10-15 minutes in a preheated oven.

You can top your crust according to your will.

Paleo Pizza is ready to be enjoyed.