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1 1/2 cup tapioca flour – paleo recipe
Stav Kogan

1 1/2 cup tapioca flour

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Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1/4 cup coconut flour
  • 1/2 tsp coarse ground sea salt
  • 6 tbsp grass-fed butter
  • 1 cup filtered water
  • 1/2 tsp dried basil, plus more for topping
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 organic egg, beaten
  • 1/4 onion, sliced
  • 2 garlic cloves, minced

Method
 

  1. Add tapioca flour, coconut flour and sea salt to a large mixing bowl. Melt butter in a small saucepan over low heat.
  2. Once melted, add butter to mixing bowl and stir in.
  3. Add 1/4 cup of water at a time, mix thoroughly, until the full cup is added and mixed.
  4. Add dried basil, garlic powder, dried oregano and beaten egg to the bowl.
  5. Mix well to combine.
  6. Pour mixture into a 10 1/4-inch cast iron skillet and transfer to the pre-heated oven.
  7. Cook for 5 minutes.
  8. Remove skillet from oven, flip the dough over and cook for 3 minutes.
  9. Spread tomato paste over the top and add your favorite toppings.
  10. Some of our favorite toppings are sliced onion, minced garlic, fresh herbs such as basil along with shaved Parmigiano-Reggiano and chorizo pepperoni (as listed in the ingredients). Return the skillet to the oven for 3-5 minutes or until all the toppings are warmed.
  11. Slice and serve immediately.

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