Paleo Veggie Pizza

This is a family favorite!

Step 1: PIZZA CRUST: (makes a 12 inch pizza)

Ingredients:

1 cup Almond Flour (BRAND: Anthony's - Organique or online)
1 ¾ Tapioca Flour plus more for dusting (BRAND: Anthony's - Organique or online)
2 teaspoons Instant Yeast (BRAND: Anthony's - Online)
½ teaspoon Pink Himalayan Salt (BRAND: Foods Alive - Organique or online)
⅓ cup Warm Water
3 tablespoons (42 g) Avocado Oil plus more for brushing (BRAND: Simply Nature - Aldi)
1 tablespoon Honey (BRAND: ChocZero - Organique or online)
1 Egg at room temperature (BRAND: Phil's - Golden Harvest or other health food stores)

*Substitute Caulipower Frozen Pizza Crusts for another pizza crust option!

Step 2: DILL DIP:

1 cup Soy-free Vegenaise (BRAND: Follow Your Heart - Golden Harvest or other health food stores)
2 tsp. Liquid Coconut Aminos (BRAND: Bragg - Golden Harvest or other health food stores)
1 tsp. Minced Garlic (BRAND: StoneMill - Aldi)
2 tsp. Minced Dried Onions (BRAND: StoneMill - Aldi)
2 tbsp Dried Dill (BRAND: FreshJax - Organique or online)
Pink Himalayan Salt (BRAND: Foods Alive - Organique or online)
Pepper (BRAND: Wild Harvest - Trigs, Golden Harvest or other health food stores)
Cayenne pepper or Crushed Red Pepper Flakes (optional) (BRAND: Simply Nature - Aldi)

Step 3: VEGGIES

Dice fresh veggies and place in layers on pizza crust (any or all of these works great:
- Broccoli, cauliflower, broccoli, cabbage, carrots, zucchini, peppers, etc.
  - All vegetables can be found at Aldi under the brand names of Tanimura and Antle & Simply Nature!
Sea Salt and Pepper on top to taste!

DOUGH INSTRUCTIONS:

Dust your hands with a little tapioca flour and press the dough into a ball, kneading it a bit to get any floury bits mixed in. Return the ball of dough to the bowl, and cover it with plastic wrap.
Set the dough in the covered bowl in a warm place for about 45 minutes or until the dough swells to about 150% of its original size.
Place a pizza stone or large, overturned rimmed baking sheet in the oven and preheat your oven to 375°F.

SHAPE THE DOUGH

Place a large sheet of parchment paper on a flat surface, and, with lightly tapioca floured hands, transfer the ball of dough to the parchment.
Pat the dough out into a circle about 12 inches in diameter, pushing out toward the edges to form a puffy rim of crust.
Drizzle the top of the raw dough with olive oil and brush or spread it with clean hands evenly across the top of the crust, including the edges. Pierce the top of the dough (excluding the crust) with the tines of a fork.

Carefully transfer the parchment with the dough onto the pizza stone or sheet pan and bake for 8 minutes or until the pizza dough is set and just beginning to brown.
Remove the dough from the oven and add your desired toppings and dill dip. Return to the oven and for about 5 minutes more or until your toppings are melted and/or bubbling and the edges of the pizza are golden brown.
If desired, set the oven to broil and broil the pizza for up to two minutes until browned. Remove from the oven, slice, and serve hot.

Ingredient Images:

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