Some might call me weird, some might say I'm crazy, but up until a couple years ago, I hated pizza. I believe it was because I didn't like tomatoes and in turn, didn't like anything with red sauce. Fortunately, I got smart and realized how silly I was being... just in time to go paleo! Paleo makes grabbing pizza out at a restaurant difficult. Yes, many places are starting to offer gluten-free crust options, but even then it's impossible to be sure of the quality or ingredients used. In my opinion, making paleo-friendly pizza at home is a much, much better option so you can avoid any uncertainty.
So, what are your at-home paleo crust options? For starters, there is cauliflower crust pizza. This has been gaining popularity rather quickly. It's a unique twist on a tasty crust that helps get some extra veggie in the meal. That being said, it takes quite a bit of work and (usually) quite a bit of cheese. While I eat grass-fed dairy from time to time, I try not to have a large quantity of it in one setting. Another option is almond flour crust. I like it because it is quicker and crispier, which means it can be eaten like a traditional slice of pizza. The bad? It can end up having less flavor, it can be super expensive and it often times has a crap-ton of calories. Yes, crap-ton is an accurate measurement. While nothing is wrong with these two options, neither are my PPP (preferred paleo pizza) option.
My PPP uses one of the ingredients I have the most fun with - tapioca flour! Combining this with eggs and seasonings gives a great tasting, stiff enough to pick up, fluffy flat bread crust. Now, give it a whirl, enjoy and then feel free to re-instate your weekly pizza night!
Prep Time: 10 mins|
Cook Time: 25 mins
Servings: 2 crusts (~9x13" each) Ingredients:
1 ¼ cup tapioca flour
½ cup coconut flour
4 eggs, whisked
1 cup coconut milk
¼ cup coconut oil, melted
1 tsp apple cider vinegar
1 tsp baking soda
¼ tsp each: oregano, salt, garlic
Muir Glen pizza sauce or homemade pesto
choice of meat and/or veggies
shredded cheese or nutritional yeast
- Preheat oven to 350 degrees.
- Cover 2 baking/cookie sheets with parchment paper.
- In a large bowl, combine all ingredients and mix well until a dough-like mixture forms.
- Using a large spoon, divide the batter in half and place on the center of each baking sheet.
- Use the back of a spoon to spread the mixture out into your flatbread shape.
- Place in the oven and bake the crust for 15 minutes.
- Once done baking, remove from oven and spread sauce or pesto across the flatbread, leaving a 1/2-1" rim around the edges. Then add your pizza toppings and/or cheese.
- Place back in the oven for about another 10 minutes or until your cheese (if used) has fully melted.
- Remove from oven and let rest for 5-10 minutes. Use a pizza cutter to make each pizza into 6-8 pieces.
- Serve and rejoice that you can eat pizza with your hands again!
Notes: The pizzas shown above were (1) pizza sauce, chopped chicken breast, crumbled bacon, caramelized onion, and spinach and (2) pesto sauce, green pepper, tomato, caramelized onion, mushroom, spinach and chopped chicken.