AIP, Gluten Free, Grain Free, Paleo, Whole 30, 21 DSD, Vegan (leave out gelatin egg and modify toppings)
Ingredients
2 cups tapioca or arrowroot flour
¾ cup full fat coconut milk
2 Tbsp olive or avocado oil + 1 Tbsp for caramelizing onions
½ tsp sea salt
1 gelatin egg
4 Tbsp nutritional yeast
1 medium size red onion
¾ cup green olives
4 pieces bacon (make sure its sugar free if using during Whole 30 or 21 DSD)
Instructions
Slice red onion and set aside.
Cook bacon and set aside.
Slice green olives and set aside.
To make the crust heat coconut milk and 2 Tbsp oil for about 3 min on medium high stirring constantly. The heated coconut milk and oil will mix easier with the tapioca or arrowroot flour.
In a bowl mix tapioca/arrowroot flour, coconut milk oil mixture, sea salt, gelatin egg (see instructions below) and nutritional yeast with a hand mixer or by hand with a spoon until a dough ball is formed. I personally like to do it by hand.
Spread a piece of parchment paper on your counter and place the dough ball in the center.
Place another piece of parchment paper on top and roll with a rolling pin or flatten with your hands to ⅛" - ¼" thick.
Remove top piece of parchment paper and place on baking sheet or directly onto a pizza stone. Bake for 8 minutes at 450 and remove from oven.
While the crust bakes transfer red onions to a pan with 1 Tbsp olive oil and cook until caramelized.
Remove crust after its been in the oven for 8 min and add all toppings plus a drizzle of olive oil and put back in the oven for 2-5 min until heated through and crisp.
Cut and enjoy!
Gelatin Egg - In a small bowl mix 1 Tbsp cold filtered water with 1 Tbsp grass fed gelatin. Add 2 Tbsp of boiling filtered water to the gelatin and whisk vigorously until fully dissolved and foamy. Add immediately to mixture. Do not allow to sit.
Vegans - Leave out the gelatin egg. This recipe will still work well.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/caramelized-onion-green-olive-bacon-pizza/