For the Pizza Base!
1 1/2 cups tapioca starch
1/4 cup each cream and water
2 tbsp butter
1/2 tsp salt
1 egg, beaten
1 tsp Italian Seasoning
3/4 cup grated Parmesan cheese
In a pot add the cream, water, butter and salt. Bring it to a simmer on a low-medium heat so that its bubbling but not boiling.
In a large bowl, add the tapioca starch. Once the cream and water mixture is heated right through add it to the starch and stir it all together. It will start to clump together. Let the mixture cool for five minutes. While cooling preheat your oven to 250C degrees Fan-forced.
Add the beaten egg to the mixture, and stir thoroughly or use your hands but it does get sticky. Add the grated cheese and Italian seasoning and mix together until it’s dough-like. This is enough dough for two pizzas.
Split the dough in half. Put the dough in an oiled cast iron skillet, stretch it out as thin as possible – this is important otherwise your crust will be too chewy, it will likely tear if you stretch it too far, the oil will help you spread the dough smoothly to the edges using your fingers. With a fork, poke some holes through the dough to let air pass through.
Bake in the middle of your oven for six minutes, then take it out to put all your toppings on.
Add whatever toppings you like. For this one I used BBQ & Tomato sauce, pancetta, tomatoes and mozzarella cheese.
Place it back in the oven and cook for another 8 minutes, until the cheese starts to brown. Then take out of oven and slice as you would regular pizza.
This is simply the BEST grain free pizza I have ever tried and I would even go so far as to say possibly the best pizza I’ve ever had, I’d liken it to Sal’s Pizza (New York Pizza)! It has the most perfect crunch on the outside with a slightly chewy texture on the inside. This is the nature of tapioca starch. You will not be disappointed!!!
Now just remember its still pizza so it has a lot of calories if you are using cheese, although its grain free tapioca isn’t carb free or calorie free 😉 Just eat a couple of pieces and not the whole thing, although I know you’ll be tempted 😉