Paleo Bubble Pizza! (Grain/Egg Free with Dairy Free Notes)
You probably have never heard of bubble pizza. That needs to change right now, today. Allow me to introduce you to one of the most EPIC delicious ways to make pizza. Its unique and its incredible. Picture CHEWY balls of pizza dough layered into sauce with lots of cheese! ITS SO SO SO SO SO SO GOOD! When I created this recipe I couldn’t believe how incredible it was. Chewy, Cheesy. Gooey YUM. Make this recipe immediately!!
To make this recipe dairy free simply sub in your favorite dairy free shredded cheese.
Preheat oven to 400 degrees. Pour ¾ cup of pizza sauce into a 10 inch oval casserole dish and set aside.
Make the pizza dough balls: In a bowl combine( 192 grams) 1 1/3 cup of Blanched Almond Flour, (118 grams) 2/3 Cup of Potato Starch, ( 110 grams) 2/3 cup + 3 Tbsp of Tapioca Starch, 1 tsp of salt, and 2 tsp of baking powderand mix together. In a small bowl whisk together ( 220 grams) 1 cup of just boiling water and 2 ½ Tbsp of grassfed gelatin with (76 grams) ½ cup of oil (olive or avocado). Pour this mixture into the bowl with the flour and stir to create a dough. Then stir in 2 Tsp of Vinegar or lemon juice. Form the dough into heaping tbsp sized balls (about 18) and place them into the casserole on top of the sauce lined up covering the whole bottom of the pan. Cover with another ¾ cup of pizza sauce. Then top with 1 ½ cup of mozzarellacheese and top with ¼ cup of pepperoni.Place in the preheated oven and bake for 30-35 minutes until the pizza dough has cooked through. Remove from oven- serve warm. Leftovers can be stored in the fridge for up to 3 days.