As you may know, I’m on a quest to be healthier. I’m not following any diet plan or anything but what I am doing is trying to eat real food that’s good for me. I’m loosely basing my objectives around Paleo – low carb, no sugar, no grains and few processed foods. Part of the reason for this is that our family history includes diabetes and gluten intolerance though, I’ve never been tested to show that it’s a problem for me. Still I’ve had digestive issues that I’ve never really known the cause of (I thought dairy) and this seems to be helping.
Anyway, I was on a quest for a paleo pizza crust or something to use as a tortilla or flat bread for sandwiches. I found a million recipes for crepe like things and that really wasn’t what I wanted. Some of these recipes called for 10+ egg whites! Crazy and kinda gross if you ask me.
I read a bunch of recipes that sounded weird and then set about just putting something together. And by george it worked. I made some pretty tasty pizza crusts that could also be used as flat breads that could also be used as tortillas! Score! While these do include some things that picky paleo eaters won’t touch (baking powder?) they worked just fine for me and I still felt better about eating these over a traditional pizza crust. I do class these as a ‘not everyday’ food because they aren’t carb free. Here’s the recipe. I hope you like em too.
Making these was similar to making tortillas (guessing here, I’ve never actually made a tortilla before) in that you roll the dough thin, and then toast it in a lightly oiled frying pan. I rolled mine between wax paper. You’ll need to take care that the dough isn’t too thin at the edges (if it’s paper thin, it will stick to the wax paper.) I’d say these were approx 1/8″ or 3mm thin and about 6 inches in diameter. Trying not to roll your pin right off the edge helps.
I toasted these over low to med heat in a pan with a light brush of coconut oil. Place your flat bread face down on the pan and then slowly and gently peel back the layer of waxed paper. You’ll see slight bubbles form and they will puff a little. When brown around the edges you can flip these over easily with a spatula. Oil wasn’t really necessary if you have a good non-stick pan, but it did create those attractive browned spots we so love on our food.
- 1 cup Coconut Flour
- ½ cup Tapioca Flour
- ¼ cup Arrowroot Flour
- 2 large eggs
- ¾ cup water
- ½ tsp salt
- 1 tsp baking powder
- Wisk eggs and water together in a bowl. Set aside.
- Mix all dry ingredients in a bowl with a fork. Pour liquid in and mix well with a fork until all ingredients are incorporated. Your dough should be moist but not sticky and form a ball well when squeezed. It will not roll in your palm. Think packing a snow ball, not playing with playdoh.
- Form dough into a lime sized ball and flatten slightly in the palm of your hand mending any major cracks that form at the edges.
- Place dough between two sheets of waxed paper and roll with a rolling pin until ⅛th of an inch thick.
- Remove one sheet of paper and flip the dough into a lightly greased frying pan on low to med heat.
- Gently remove the paper from the top of your dough.
- When it puffs slightly and browns around the edges you can flip it to toast the other side.
- Remove to a piece of paper towel to cool.
- When cool store these with sheets of wax paper between them in a ziploc bag in the fridge for 3 or 4 days.
You might see some cracks form in the breads after cooking them – I haven’t found this to be an issue. They’re pretty pliable and although I haven’t used one as a taco shell yet, I’d imagine it would work as long as your filling isn’t too moist. If you make these, please let me know in comments what you think! I’d love to hear what you did with them. Also, I didn’t add any flavorings to mine, but I bet a bit of garlic powder or cumin for Mexican fillings would be lovely. Good luck!