Classic Pepperoni Pizza
This homemade pie will make you wonder why you ever ordered delivery.
- 1 cup warm water
- 2 teaspoons quick-rise yeast
- 2 teaspoons coconut sugar
- 1 teaspoon grass-fed gelatin
- 3/4 cup arrowroot flour
- 1/3 cup + 2 tablespoon coconut flour
- 2 teaspoons psyllium husk powder
- 1 teaspoon double-acting baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup pizza sauce
- 4 ounces mozzarella cheese, grated
- 2 ounces pepperoni
- 1/2 teaspoon dried Italian herbs
- Preheat the oven to 175 degrees. Line a baking sheet with parchment paper and set aside.
- Make the yeast mixture by whisking together the warm water, yeast, coconut sugar and gelatin. Set aside for 10 minutes.
- In a mixing bowl, sift together all the dry ingredients. After 10 minutes the yeast should have bubbled and doubled in size, this is how you will know if your yeast mixture is good. Add in the yeast mixture and olive oil, using a spatula to stir until a ball of dough starts to form in the center of the bowl.
- Cover the dough with a thin towel. Place the covered dough into the oven to proof (rise), leaving the door slightly cracked for 1 minute, then closing and allowing the dough to proof for 1 hour.
- After an hour, remove the dough and heat the oven to 400 degrees F. Lightly grease your hands with olive oil. Take the ball of dough and place it on the prepared baking sheet, using your hands and fingers to spread it in to a 10 inch round pizza crust. If the dough is super-sticky, you may need to lightly re-grease your hands with olive oil.
- Bake the crust for 14 to 15 minutes or until the edges start to crisp. Now layer on your toppings, starting with the sauce, then cheese and pepperoni.
- Bake for 12 to 15 minutes, or until the cheese is golden brown and bubbly. Garnish with a sprinkle of Italian herbs.
- Recipe and image courtesy of Caroline Potter