Arrowroot Flour Pizza Dough
Speed - 100%
Simplicity - 100%
Tastiness - 95%
98%
Excellent!
The crust turned out slightly chewy in the middle and beautifully crisp on the edges. The neutral flavor of tapioca flour also let the beef and mushroom topping stand out.
Ingredients
For the Pizza Dough
- 1 Cup Arrow Flour
- 1/3 Cup Coconut Flour
- 1/2 Cup Water
- 1/2 Cup olive oil
- 1 Piece Egg
For the Toppings
- 1/2 Cup Pizza Sauce
- 1 Cup Mozzarella Cheese
- 1 Cup Ground Beef
- 1/2 Cup Mushrooms sliced
Instructions
- Combine the arrowroot flour, coconut flour, and salt in a bowl.
- Add the egg, olive oil, and water. Stir until the dough comes together.
- Knead the dough briefly on a lightly floured surface.
- Press the dough onto a pizza pan and bake for 5-7 minutes at 425F.
- Top your pizza.
- Finish baking for another 15 minutes at 425F.
The pizza dough made from arrowroot flour just makes you forget that you're having something healthy and gluten-free. It crisps up well on the edges while remaining slightly soft and chewy in the middle. Also, the neutral flavor of tapioca flour lets you enjoy this much like any other pizza.
If we were working exclusively with tapioca flour, we'd probably end up with a crust that would be too dense and tough. Adding some coconut flour helps to keep this dough loose and light. Almond flour would be a good alternative if you find the flavor of coconut flour unpleasant.
Mix the two flours together with some salt.
The wet ingredients go in next – egg, olive oil, and water.
Stir everything with a wooden spoon until the dough comes together. It may take a few minutes of mixing before this dough thickens up.
If you end up with a fairly wet dough, try adding more coconut flour, a tablespoon at a time, just until you end up with something you can work on.
You'll end up with something like this.
With just your hands, press the dough flat onto a lightly oiled pizza pan.
Or, place the ball of dough on a sheet of parchment paper and flatten it out with a floured rolling pin.
Pre-bake your crust for 5-7 minutes in a 425F pre-heated oven.
The next step is getting the toppings on. Nothing too fancy here. I simply topped mine with beef, mushrooms, and cheese and finished it off to bake for another 15 minutes at 425F.
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Arrowroot Flour
Arrowroot itself is a type of starch that is obtained from the rhizomes of a few different tropical plant species. When dried and processed, you end up with arrowroot flour. Because of this, arrowroot is one of the few gluten-free flours that isn’t normally practical to make yourself.
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The flour is most commonly used for thickening, particularly in the production of sauces and stews. However, like other gluten-free flours, arrowroot flour also has a role in cooking and baking.
In many ways, arrowroot flour is similar to cornstarch, although it has a less distinctive taste and is more effective with acidic ingredients. Arrowroot also freezes better than most other thickening starches and flours. As a result, it’s often a more powerful choice if you plan to freeze your baking or pizza dough.
On the other hand, arrowroot flour does not work well when combined with dairy, especially if that is the only type of flour that you are using. So, this is something to consider if you’re planning to use arrowroot flour as a thickener.
For the best cooking and baking outcomes, arrowroot flour is best combined with at least one other type of flour. In this recipe, I used coconut flour, although almond flour would have worked just as well. There are also some cases where you may end up using arrowroot flour on its own, such as with these Perfectly Paleo Crepes.
One other factor to note is that you will sometimes find Arrowroot Flour in with spices rather than flour when shopping for it. This is because it is actually a starch, rather than a flour in the strictest sense of the word.
For that matter, different brands vary in how they label arrowroot flour. So, you will sometimes see it just called ‘Arrowroot’ and it may also be labeled ‘Arrowroot Starch’ in some cases. The product itself is the same regardless and the differences are simply variations in terminology.
Arrowroot Flour And Diets
Dietary restrictions are always a key consideration with gluten-free flours. In many cases, people who avoid gluten are also on a specialized diet of some type. If that’s the situation for you, then some gluten-free flours will be more practical than others.
Arrowroot flour has an advantage in this area because it isn’t sourced from a grain. In contrast, options like brown rice flour and corn flour do come from grains, so many diets restrict them.
In contrast, you can readily include arrowroot flour on most diets that exclude grains, including paleo and Whole30. However, arrowroot flour is still relatively high in starch and in carbs. As such, you cannot have it on the GAPS diet, on a low carb or on a keto diet.
Ingredients
For the Pizza Dough
- 1 Cup Arrow Flour
- 1/3 Cup Coconut Flour
- 1/2 Cup Water
- 1/2 Cup olive oil
- 1 Piece Egg
For the Toppings
- 1/2 Cup Pizza Sauce
- 1 Cup Mozzarella Cheese
- 1 Cup Ground Beef
- 1/2 Cup Mushrooms sliced
Instructions
- Combine the arrowroot flour, coconut flour, and salt in a bowl.
- Add the egg, olive oil, and water. Stir until the dough comes together.
- Knead the dough briefly on a lightly floured surface.
- Press the dough onto a pizza pan and bake for 5-7 minutes at 425F.
- Top your pizza.
- Finish baking for another 15 minutes at 425F.
Corn Flour Pizza Dough Recipe
It tastes great and very easy to make.
I haven’t measured the calories if you know, please post it.
Thanks
I didn’t use beef or mushrooms, just using pepperoni’s and all other ingredients.
I got macros counted for 1/2 of the whole pizza:
474 calories, 70g Carbs, 15g Fat and 15g Protein.
How much salt? It doesnt say in the recipe
Salt is always to taste!
Thank u for this recipe. Tried & tasted . It’s great . Only thing while making dough I didn’t add any water . Instead I made dough with slight modifications. I made dough using 1/2 cup arrowroot flour,2 tbsp coconut flour, 1/4 sp salt, 1 egg , 1/4 cup olive oil , if mixing is watery try adding small quantities of arrowroot flour to make dough.
Just made this it’s so good! Wondering if anyone has ever froze this? If so what are the adjustments to baking? I’m assuming you’d bake for the initial round then freeze, add toppings, freeze. Then bake for the last 15-20 🤷🏻♀️