PIZZA!!!!!! (and it’s paleo!)
A few months ago, I tried to make paleo pizza dough but it was an abysmal failure. After scouring Pinterest (yes, I’m addicted to that as much as I am to running), I decided to modify a recipe and lose the cheese.
Apparently you really do need cheese sometimes – it was barely palatable to say the least.
This last week, the cravings for carbs and protein hit like none other thanks to my new attempts at CrossFit (I look like a flailing goat or some other highly pathetic animal but I plan on mastering it). Grocery shopping was not in the gameplan – it’s the end of the month which equals time to get creative, make mistakes (hopefully they taste good), and only get messy enough that I don’t destroy my kitchen…. oh, and not spend any money.
The pizza was delicious and both paleo and non-paleo roommates enjoyed it thoroughly, with a request to make it again soon. If the non-paleo likes it, you know it’s good!
For the crust:
- ½ head of caulflower, “riced”
- 2 ½ tbsp coconut flour
- 2 eggs, beaten
- dash of salt
- 1 bottle Trader Joe’s Artichoke Antipasto Pesto (or whatever it was called – it’s not paleo because of the oil type but it was on my shelf from who knows when and I wanted to get rid of it) OR you can do my Tomato-Free “Tomato” Marinara
- ½ medium Onion, sliced very thinly
- 5-6 cloves of Garlic, sliced thin
- a few handfuls of Arugula
- ½# Ground Chicken sauteed with 3 cloves minced garlic, salt and pepper
- A handful of Organic Grape Tomatoes, halved (omit if on SCD or anti-inflammatory diets)
- Kalamata Olives, halved and pits removed
- salt and pepper
- Seriously. Whatever you have in your fridge.
- Preheat oven to 425 degrees Fahrenheit.
- In a food processor, process small amounts of cauliflower until they are the size of small tapioca, scraping down the sides as needed. You may need to remove any large pieces and put them in the next batch so you don’t juice your cauliflower. Remove and dump into a bowl. Repeat until all cauliflower has been riced.
- Mix in remaining ingredients (you could put some herbs in for some extra something).
- Line a pan with parchment paper and pat out a crust. Precook for 15 minutes, or until the sides of the crust are starting to turn golden brown.
- Remove from the oven and place toppings on. Place back in oven for 15 min, or until the bottom of the crust is a light golden brown.
- Let cool for a few minutes, cut and serve! Note: This is an"eat with fork and knife" crust – I haven’t perfected the crunchy crust quite yet but am working on it!