Paleo Pizza Update




I've had quite a few emails from people complaining that they can't get the Paleo pizza recipe to work for them, so tonight, since I'm making the pesto shrimp and goat's cheese pizza for supper, I'm going to walk you through it step by step.  Remember this method will work for any kind of Paleo pizza you might like to make - the pepperoni and pepper one pictured above for example would be great as well.

You can make pizza on a cookie sheet if that is all you have, but if you love pizza and can see yourself making it often, then it makes sense to invest in the right equipment.

  • A special pizza pan - preferably one with holes in the bottom that allow for air circulation - will help you get a crispy crust.  
  • So will using a pizza stone.  (You put this into the oven while you're preheating it, and it keeps the pan at the right temperature and gives you a result that is closer to that of a pizza oven baked pizza.)  
  • You should also get a pizza cutter.  This is very inexpensive but really helps to cut your pizza into even slices without losing half the toppings while you do it. 

These days we all want meals that are quick and easy to make, and having the right equipment goes a long way to making this happen.



 Here is the basic recipe :

Ingredients :

- 4 large eggs
- 1/4 cup coconut flour
- 1/4 cup sour cream
- 1 teaspoon chopped garlic (optional)
- 1 tablespoon pizza spice or Italian seasoning
- 1/2 cup shredded parmesan cheese
- 1/4 tsp sea salt - olive oil
To finish :

- 1 cup of Italian Tomato Meat sauce Italian meat sauce recipe or any pizza sauce you like
- 1 cup of shredded mozzarella
- assorted toppings : sliced red onions, sliced mushrooms, sliced pepperoni, small bits of broccoli, sliced tomato, cooked bacon, bits of chicken ... whatever you happen to have on hand - 1/2 cup grated parmesan
- 1 tablespoon pizza spice
- 1 tablespoon hot pepper flakes (optional) 


Instructions :

- If you're using a pizza stone, put it into the oven and preheat your oven to 425"F.
- Blend eggs with sour cream, garlic, salt and pizza spice.
- Add the coconut flour one spoonful at a time and mix in so there are no lumps and the dough starts to firm.
- Line a pizza pan or cookie sheet with parchment paper and grease with olive oil.
- With olive oil greased fingers (or the back of a greased spoon) press the batter onto the paper until it's the shape you want. Smooth the edges or they will crumble.
- Bake for 10 minutes.
- Cool until firm to the touch, then remove from pan.
 - At this point, if the crust is firm enough, you can remove it from the parchment paper and place it back onto your cooking pan, having greased it first with more olive oil. I like to do this when I'm using my pizza pan because it has tiny holes throughout that help the crust get nice and crispy, but if you're using a cookie sheet it really doesn't matter and it will probably be safer to just finish the pizza on the paper. 
-  If you have a pizza stone, you can also just cook the pizza right on the stone, but if you want to do this you should place your cooked base onto a wooden paddle first so you can then easily transfer it to the hot stone.
- Spread the tomato sauce on the dough, put on your toppings, the grated parmesan, pizza spice, and hot peppers if using. Bake for another 12 - 15 minutes (depending on the thickness of your toppings) until the cheese has all melted and is bubbly but not brown.

(will freeze) I have successfully frozen the cooked crust and then just thawed and topped the day I needed it. If you don't want to bother making a crust or don't happen to have any coconut flour on hand, you can still have pizza. 

And here are some step by step instructions and notes :

First, the people who complain that this is a batter rather than a dough, are actually right.  You might have to add a bit more coconut flour depending on how large your large eggs actually are.  Sometimes I find mine work fine and then other times like tonight I had to add an extra heaping tablespoon to get a thick batter.  It won't come together in a ball, but it shouldn't be runny either.  A thick batter is what you want.


The best way to get a crispy crust is to use a pizza tin and to grease the tin before you lay the parchment paper on top of it.  Then grease the paper as well before spooning on the batter.  I use a large spoon to flatten it out as thin as possible.  Because of the olive oil you should be able to do this pretty easily, but if your spoon sticks just rub some more olive oil onto the back of it.


Once you've cooked the pizza base, you can slide it off quite easily onto the actual pizza pan (which you greased so the base won't stick).


Now put on your toppings.  For this version I spread pesto as my sauce, then added crumbled goat's cheese and some raw shrimps chopped and mixed with a bit more pesto.  I sprinkled the whole thing with some more pine nuts for crunch.

If you're using seafood like I did you will find that you don't need to cook the pizza for more than 10 to 12 minutes or the seafood will get overcooked and tough.


As you can see it comes out with nice crispy edges, and when you turn it over you will see that the bottom has browned as well.  It cuts very easily with a pizza cutter.


And yes, despite some of the remarks I've read on other blogs about coconut pizza bases, it does come out firm enough so you can easily pick it up with your fingers.

I hope this helps.  Pizza is such a great treat, nobody should have to go without it, and once you get the hang of this recipe, Paleo pizza will be a snap to make any time you want it.   If you have other questions you can continue to email me, but I'd also love to see your comments below.  Sharing experiences is often the best way to learn, and if you have any tips of your own I'd love to hear them.



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12 comments:

  1. Any alternatives for coconut flour? My hubby can't stand coconut flour but he would really like a Paleo pizza..
    Can almond flour work?

    ReplyDelete
  2. I am going to try this. I have been doing paleo for 9 weeks now and I have to say Pizza is one thing I really miss. Thanks for this

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  3. My family and I thoroughly enjoyed this pizza crust and it will be our go to recipe. Thank you:)

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  4. This was my first time making coconut flour pizza crust, it was fantastic! I had to add more flour and cook it longer but it was really yummy. This will be a once a week for us. Thank you.

    ReplyDelete
  5. Replies
    1. No, you don't have to use a blender. The goal is to make sure the dough is mixed well without any lumps, and you could do this using a food processor or a whisk. You could also just use a spoon, and add the ingredients little by little. It would take longer, but the end result would still work.

      Delete
  6. Do I mix all ingredients with a blender or food processor?

    ReplyDelete
  7. I made this tonight.....it was awesome! A guilt free pizza! What a treat. THANK YOU!!!!!!

    ReplyDelete
    Replies
    1. Thanks Lynda. So glad you liked it.

      Delete

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