1 cup tapioca flour (plus more for rolling out dough)
1/3 cup + 2-3 tablespoons coconut flour
1 teaspoon sea salt
1/2 cup olive oil or almond oil
1/2 cup warm water
1 large egg, whisked
Preheat oven to 220 degrees C
Combine the tapioca flour (you can substitute arrowroot flour), salt and 1/3 cup coconut flour into a medium bowl.
Pour in oil and warm water and stir. It will be still quite sticky.
Add the whisked egg and continue mixing until well combined.
Add two to three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough i.e. it will stick to fingers.
Turn out the dough onto a surface sprinkled with tapioca flour and roll it into a ball, add in tapioca flour to make it a bit less ‘sticky’ if need be. (You probably won’t be able to knead the dough as it will remain ‘sticky’).
Place the pizza dough ball onto a sheet of baking paper. Then place another sheet of baking paper on top. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. You will need it to keep the dough from being too sticky. But don’t overwork the dough or add TOO much more tapioca or your dough will be too dense.
The recipe will give a 12-14 inch (or approximately 30 – 32 cm) pizza crust.
Place the rolled out dough (on its parchment paper) into the preheated oven onto a hot pizza stone or baking tray.
Bake for 12-15 minutes depending on how “done” the crust should be before putting on toppings. May need an extra 5 minutes to get it nice and crispy.
Once cooked, top with your favourite toppings and bake for a further 5 – 10 minutes.