Honestly, if you ate one serving of pizza dough once per week for the rest of your life, you'd be totally fine. Your health and longevity would be identical to someone who was 100% paleo (all other things being equal). But you'd be a happier person 'cause you get to eat pizza every now and then. Contrary to what paleo/primal people parrot, your body is perfectly capable of digesting gluten (except for when it isn't and you actually have gluten intolerance or Celiac). It's in the chronically high amounts that most Americans consume it when it becomes a problem. Just like with charred red mean (carcinogen), mercury in fish, artificial sweeteners, phytic acid, and the like - the dose is the poison. You can eat each of those every now and then and your body is perfectly able and willing to deal with these toxins and antinutrients.
Wheat flour makes superior dough because gluten is awesome at making dough. Every time I've tried baking with one of those "other" flours, I end up just regretting it and craving the real thing anyway. The baking products come out spongy, or flat, or just plain tasteless. If you eat 90-95% primal during the week, then just eat your damn pizza.
Edit: I reread your OP and noticed this sentence:
"The only thing I'm worried about is eating tapioca flour and it hurting my gut like wheat does!!"
Sorry I missed it the first time - if you actually do have GI issues then OK, probably steer clear of the gluten. BUT! If you're only not eating gluten as a once-in-a-while treat because you think it will cause problems in your otherwise healthy tubes, then don't be afraid! Gluten (in small amounts) is awesome! It won't kill you! It won't even make you sick!
Sorry for the rant. For some reason I'm something of a wheat crusader on here, even though I eat it sparingly and occasionally myself. Just trying to keep everyone honest
Last edited by ajm422; 05-14-2013 at 08:17 AM.
I'm a weak man...If I give myself a few feet of leeway, I burst through all of my prohibitions.