Paleo pizza recipe
- ½ cup coconut flour;
- 1 cup almond meal;
- 1 tsp baking powder;
- 2 tsp garlic powder;
- 4 eggs;
- 3 tbsp extra-virgin olive oil;
- ½ cup coconut milk;
- A few tbsp tomato pesto or of your favorite tomato sauce;
- 8 sun-dried tomatoes, chopped;
- 3 artichoke hearts, chopped;
- 8 button mushrooms, sliced;
- 1 tbsp coconut oil, for cooking;
- 50g-100g good quality cooked ham, shaved (amount depends on your preference);
NY Style Pizza Crust
1 tablespoon gluten-free yeast
1 tablespoon raw honey
1/4 cup warm water (should feel warm on the inside of your wrist, but not burn)
1 tablespoon olive oil (or other melted fat if you’re opposed to heating olive oil)
1 tablespoon egg whites (less than one egg)
1 1/2 teaspoons apple cider vinegar
and of course your favorite toppings!
365 organic tomato basil sauce
1 head cauliflower
2 egg whites
coconut flour (tropical traditions)
1 med-large onion
2/3 cup spinach
1/2 cup bacon bits
Italian seasoning (oregano, marjoram, thyme, basil, rosemary, sage)
crushed black pepper
- Preheat oven to 400°F.
- Rinse and prepare cauliflower into a rice-like texture. You can finely shred in a food processor or grate by hand.
- Put cauliflower “rice” in a large pot and steam till soft. Set aside and let cool.
- Take ~3 strips of (beef) bacon, cook and shred into little bits.
- Cook spinach and warm up your sauce.
- Cut onion into rings and fry till soft and caramelized.
- Take your cooled down cauliflower and add spices, eggs whites and spoonful of coconut flour to bind it. Mix and separate into even portions.
- Place parchment paper on a baking sheet. Mold each portion into a pie crust on your paper and place into hot oven.
- Cook crust for 15 minutes or until it feels firm (it will depend on how thick you make the pies and how wet the cauliflower is.)
- Take out of oven and add warm sauce and layer your toppings. I start with spinach, then onions, and then bacon.
- 4 cups of grated, and squeezed* carrots
- 2 tablespoons butter
- 3 eggs
- 4 tablespoons coconut flour
- 1/2 teaspoon sea salt
- freshly ground pepper to taste
- 1/2 teaspoon cardamom (optional, and I included it for the lamb bastila, for which I made the crust)
- Preheat the oven to 180C (about 350F). Prepare a springform cake tin as follows: butter the bottom and sides and line with parchment paper. The butter is used so the paper will adhere to the pan.
- Add some olive oil (or additional, melted butter) on top of the paper and with your hands or a paper towel, spread the oil around the parchment paper. Set aside.
- Peel about 6-8 large carrots. I used a hand grater to grate them. Then I squeezed the water (carrot juice) out of them and measured the “dried” results into 4 cups. (I used a dry ingredients U.S. measuring cup.)
- Place the grated carrots in a large bowl. Add the butter and eggs, and with your hands mix well, cutting the butter into the mixture.
- Add the coconut flour and spices, and knead until all is well blended.
- Scoop the carrot mixture into the prepared cake tin and using your hands, spread it out evenly to form a pie shell (covering the sides of the tin as well as the bottom).
- Baking time depends on what you will make with the crust afterwards. I baked mine for 35 minutes and then baked it again with the filling another 25 minutes.
Pizza Crusts: http://paleononpaleo.com/paleo-pizza/
Creative Pizza Crusts: http://paleogrubs.com/pizza-crust-recipes