Paleo Hemp Pizza Crust

Since becoming gluten-free a decade ago I have been searching for the perfect pizza crust.  It has eluded me, and I have been trying to create one on my own.  I have had hundreds of failures.  About a year ago, I tried my hand again and came up with this winner!  Paleo Hemp Pizza Crust is not only gluten-free but also, dairy-free, sugar-free, grain-free, and Paleo!  Yes!  The texture is amazing and it tastes great too!

I have tested this recipe on people who are not gluten-free and they say it tastes amazing!

I also use this recipe to make garlic bread, making this recipe even more versatile for the person with dietary restrictions.

Paleo Hemp Pizza Crust

Serves 8-10

Ingredients

1/2 cup raw shelled hemp seed

1 bag (20 oz.) 21/2 cups Bob’s Red Mill Tapioca Flour

1/2 cup ground golden flaxseed

1/4 cup grapeseed oil or olive oil

1 Tsp. Italian seasoning

1 cup of coconut milk

1 cup bone broth

2 eggs

Equipment

Cast iron skillets of various sizes.  This recipe makes 4 pizzas of varying sizes.  I use a 17″ cast iron skillet as well as a  10″, 8″ and 6″ skillet.

DIRECTIONS

1. Preheat the oven to 400 degrees.
2. Grease each cast iron skillet with grapeseed oil and set aside.
3. Combine all ingredients in a large bowl and stir with a whisk until the mixture is smooth.  Pour into the cast iron pans and bake.
4. Depending on the size of the cast iron skillets, the bake time for the pizza crust will be different.  You will know that your pizza crust is done when it pulls away from the sides of the skillet and the dough will actually harden in the pan and have a hollow sound when thumped.  For my extra-large skillet, it takes around a half-hour.  The smaller the pizza crust the less time it will take to cook.
5. After the crust is done I add my homemade pizza sauce.  I also like to use a combination of cheeses.  I love Vermont Extra Sharp Cheddar cheese and Parmesan and Romano cheeses.  Add whatever toppings your family likes for a delicious and nutritious meal.

ENJOY!

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Blessings,

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