Click on Bold Words

For links to the recipes in the posts, click on the bolded pink words!  

Wednesday, October 20, 2010

Paleo Pizza

I've tried a couple versions of paleo pizza. I wasn't impressed. One recipe used almond flour but the crust was too soggy and you couldn't hold it in your hand. I tried to save some leftovers but that was a disaster! There is another "primal/paleo" pizza recipe for a cauliflower crust but it uses a ton of cheese just for the crust alone.

Then along came this recipe. It's awesome. It might be a weekly event in the Trzop-Vos, Vos household as the hubs says. It is easy to make and versitile. I think you could even freeze the crust for future use but haven't tried this yet. You can hold the pizza slice in your hand like "normal" pizza or use a knife and fork. The crust was really tasty too! I call this my almost paleo pizza because I did use some raw milk mozzarella cheese, but you can omit if you are trying to avoid dairy.

Another Mark's Daily Apple Hit - Perfect Primal Pizza The link is actually a video, so below is the transcribed version of the video with some added commentary from me!

Seriously, enjoy!

Preheat oven to 350 degrees

4 eggs
1/3c coconut flour **make sure you sift to avoid lumps
1/3c flax meal
1/2c coconut milk
spice (optional: I used parsley,basil and garlic powder and highly recommend it!)


Mix eggs, flour, meal and milk in a bowl until it looks like pancake batter consistency. Don't worry it won't be too thin! Add spices if using.

Place parchment on a cookie sheet. **This is a key step! At the 10-minute mark you will need to flip the crust over and parchment paper makes this sooo much easier! I ran out and only had aluminum foil which did not work very well!

Pour batter onto cookie sheet and form into the shape you desire. Any shape will do. I did a rectangle because it was really easy but a circle or square or triangle will work too!

Put crust in the oven for 10 minutes. At the 10 minute mark, remove crust from oven and flip over. Place crust back in oven for 10 more minutes.

While the crust is cooking, prepare your toppings. I used sausage, ham, pepperoni (nitrate/nitrite etc free), onions and mushrooms. I cooked the meats in a skillet and threw in the veggies toward the end just to let them soften a little while my crust was cooking.

At 20 minutes remove the crust from the oven. Top with your favorite sauce (or make your own!), toppings (meats/veggies) and cheese if using.

Put the oven on broil and put the pizza back in the oven for 60 seconds or until the cheese it melted.

Remove from oven, slice, serve and devour!!

** Update! 10/26/2010 - The hubs and I had this for dinner last night. It truly is a great recipe. It's so easy and quick and oh so delicious. I got some more parchment paper and it really made all the difference. It was so much easier to flip. A couple of things I noticed: make sure you don't leave the dough/batter to thick on the cookie sheet otherwise it won't be as crispy as you may like it. Also, don't be afraid to spread the batter a little thinner and cover more area on your cookie sheet. Still a delish recipe and I highly recommend it!! **

No comments: