Paleo Pizza Crust - Take 2!

Last month we posted our first attempt at trying a Paleo Pizza Crust made from Tapioca Flour.    We figured we made a mistake which led to a gooey dough and after baking the gooeyness, we ended up with a pizza cracker!

We tried the recipe again (even though I'm supposed to be losing weight)...we had extra homemade pizza sauce and Canadian Bacon leftover.  It came out great!  Once I lost the weight I want to lose, this is going to be our 'go to' pizza recipe...although we can't promise it'll be our only pizza recipe we'll use...we still have to try the coconut flour pizza crust recipes we found.

Back to this one....it is a bit oily for me and I may experiment using less oil to see how it comes out, but as a once in a while treat, this is great!  You don't feel bloated or sluggish after eating it.

Sharing some photos of our pizza crust...so, if you try this recipe, be sure to let your oil boil a minute or two before removing from the stove.  That's the mistake we made...we took our oil off the stove as it started to boil.

Paleo Pizza Crust - Tapioca Flour (Can be eaten during Dukan Consolidation)

The other weekend we made the male half of this couple a Paleo-ish pizza.  It came from this blog and the blogger doesn't want others to repost, so we'll let you take a peek if you would like to.

We have mixed feelings about the crust, BUT we're pretty sure we did something wrong.  We're going to try the recipe again and will post the results...one of our mistakes, we didn't measure everything out and we were trying to do other things unrelated to the kitchen at the same time.  Our oil started to boil, but we probably should've let it boil longer and because we didn't have our Tapioca Flour pre-measured, the oil did cool making the dough difficult to mix.

I tried a small piece of this pizza which turned out VERY CRISPY.  It was like a cracker.  I happened to like the taste and would probably double the amount of Italian Seasoning and garlic in the dough.  The male half thought it was pretty good, but he didn't care for his dough being this crispy.  The second day he heated the last slice up in the microwave oven with a damp paper towel over it and it softened a bit.

For the Dukaners out there who would like to try this recipe, please wait until Consolidation...it's fairly oily and has the tapioca flour which we avoided until Consolidation.

Here are some photos of the pizza.  It was nice to know his dinner was pretty much grain free.

Dough/Batter

Pizza Crust (aka Pizza Cracker)