Rustic Paleo Pizza Galette Recipe with AIP Option
pizza sauce or see notes for AIP option
(crust) at room temperature, soft but not melted
shredded mozzarella for topping
omit for dairy-free or AIP
Mix together dry ingredients (coconut, tapioca and arrowroot flours, gelatin, and salt).
Blend in lard using a fork or pastry blender.
Mix water in, stirring until a ball of dough forms.
Wet your hands, then place the ball of dough on a parchment-lined pizza stone.
Flatten the dough with your palms, then place another sheet of parchment over the top.
Using a rolling pin, flatten the dough into a big circle.
Roll out to about 1/4" thickness. You can use your hand to run a little more water around the edges if it threatens to crack.
Remove top parchment and prepare the fillings.
Spread sauce over crust, leaving 2-3 inches bare on edges.
Top with meat, basil and cheese or any additional toppings of choice.
Using the parchment paper underneath, carefully fold up the edges of the crust over the edge of the fillings, again spreading a little water over the crust if need be.
Cook at 425 for 25 minutes.
To make this pizzette recipe AIP, omit the pizza sauce and shredded cheese and use
this cauliflower sauce recipe