This Perfectly Crispy Pizza crust is an absolute game changer. I've tried lots of pizza crusts and this one is by far the best. While I do love my cauliflower crust, sometimes it's just too soft to accommodate my crispy thin crust pizza craving. I've also tried nut flour-based pizza crusts, and while delicious, they too weren't crispy enough for my preference.
Tapioca flour to the rescue. This dough was actually like pizza dough. It came out perfectly crispy and was easy to hold...it legitimately reminded me of NY style pizza. It is so simple to make that it would be criminal to not give this recipe a try.
As for the breakfast toppings...why the hell not? For some reason eggs and bacon really struck me this particular evening...but I can't wait to try putting the traditional marinara-centric toppings on the next crust I make!
For the Perfectly Crispy Pizza Crust
- 1/3 cup olive oil
- 1/2 cup water
- 1 clove garlic, minced
- 1 1/2 cups tapioca flour + extra to dust the workspace
- 1 tbsp oregano
- 1/2 tsp garlic salt
- 1/2 tsp ground pepper
- 1 egg
** You will only use half of the dough in this recipe - store the remaining dough in the fridge for a future pizza!
For the Toppings
- 1 tbsp pesto (homemade or store-bought)
- 3 strips of bacon, cooked and halved
- 1 small tomato, sliced
- 1/3 cup mushrooms, sliced
- 3 eggs
- 1/2 avocado, cubed
- Preheat oven to 350.
- In a deep pan, combine the olive oil, water and garlic and bring to a boil. Remove from heat and add tapioca flour, oregano, salt and pepper.
- Work it all together until it becomes doughy and let cool for 5-10 minutes. Add egg and combine thoroughly.
- Line a baking sheet with parchment paper and sprinkle some tapioca flour on top. Dust your hands/fingers with tapioca flour as well and roll up half of the dough in a big ball. Place the dough ball on the parchment paper and place another piece of parchment paper on top of the dough and roll it out with a rolling pin until you get a thin crust. If you're using a pizza stone, omit the parchment paper and just roll out the dough ball on a flour-dusted work space and transfer to the bare stone. **Store remaining half of dough in the fridge for later use. OR create two crusts and double the toppings for more servings.
- Remove the top layer of parchment paper (if using a baking sheet) and place crust in the oven for 20-25 minutes or until the edges turn slightly brown and crispy.
- Take crust out of the oven and spread pesto on top. Top with cooked bacon halves, tomato and mushroom slices. Crack your eggs atop the pizza, being careful to not break the yolk or let the whites run off the edge.
- Return pizza to the oven for another 10-15 minutes or until the egg whites have set. Remove pizza from the oven and finish it off with avocado cubes. Serve.