TOPPINGS
Pepperoni
Minced Garlic
Fresh Basil Leaves
Buffalo Mozzarella
Fresh Grape Tomatoes Sliced
Grated Parmesan
Pizza Sauce
PIZZA CRUST INGREDIENTS
1/2 Cup Ghee
1/2 Cup Full-Fat Coconut Milk
1/2 Cup Water
1 Teaspoon Apple Cider Vinegar
1.5 Teaspoon Salt
2 Cups Arrowroot
2 Eggs at Room Temperature
1 Teaspoon Italian Seasoning
1/2 Teaspoon Garlic Powder
1 Tablespoon Coconut Flour
1.5 Cups Shredded Goat Mozzarella
Avocado Oil to Coat
ASSEMBLY
1. Preheat Oven to 450 F.
2. In a small sauce pan add the ghee and melt. Once the ghee is melted add coconut milk, water, and apple cider vinegar.
3. Add the arrowroot and salt to a standing mixer.
4. Carefully bring the ghee mixture to a slow boil. Whisking occasionally.
5. Add the boiling ghee mixture to the arrowroot. Mix on low until the arrowroot is fully mixed in.
6. Let the arrowroot mixture sit until it is almost room temperature.
7. When the arrowroot is close to room temp, add the eggs one at a time on low.
8. When the eggs are fully mixed, add the coconut flour, Italian seasoning, and garlic. Mix until fully incorporated.
9. Turn the mixture on high speed for 30 seconds.
10. Add the cheese and mix on low until it is just combined. This step is quick.
11. Grease two medium / large skillets with avocado oil. Coating the bottom of each.
12. Scoop half the dough into each skillet. Flatten out the dough with your hands or a rubber spatula forming it into a pizza dough. Make dimples all over each crust.
13. Place the skillets into the oven and turn the heat down to 400 F.
14. Bake at 400 F for 30 minutes.
15. Cool the crusts on a cooling rack until cooled.
16. I make these crust ahead of time earlier in the day, they can sit for hours and will remain fresh.
17. Top your pizza with your favorite toppings and bake at 425 for 8-10 minutes. Optional, broil to lightly brown the cheese. Watch the crust so they don’t brown too much.
18. Cool on a cooking rack to release the heat from the bottom and precent sogginess.
