Ok, so the idea of pizza is not inherently very paleo. But some dinner ideas die hard. I gave up on trying to make good replacement bread pretty early on. But pizza...I'm still trying to make it work.
Someone recently asked me to post the recipe for my "paleo" pizza crust, made with cassava flour. (I have to avoid nut flour recipes because I still have a nut allergy.) It's been evolving every time we make it, but the last few were pretty good.
Please post any of your own "paleo" pizza recipes, even if you're cheating a little bit. Sometimes I even put cheese on mine. The horror, the horror.
1.5 cups cassava flour
1.5 cups sweet potato flour
1/8th cup grass-fed bacon grease -or- shortening, or whatever you substitute
1 tsp virgin coconut oil
1.5 tsp garlic powder
1.5 tsp onion powder
2 tsp oregano
1 tsp basil
1/2 cup minced jalapeno peppers
1/2 cup grass-fed bacon bits (optional)
add salt to taste, I don't use any but I might without grassfed bacon
Mix wet ingredients, then blend in dry ingredients and spices.
Spread crust fairly thin on a large pizza pan, covered with foil.
Bake at 350 for 5 minutes. Brush on more bacon grease. Bake at 350 for 7-10 minutes. (Not 100% baked but solid.) Flip crust over onto pan, peel off foil. Add your paleo sauce and toppings. Lots of meat! Bake until everything is cooked...another 20-30 minutes should do it.
This is a lot of carbs so I generally reserve it for PWO. I also make that crust as thin as possible. But there you go. I'm interested to see anyone else's attempts.
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Diced cauliflower, mozzarella cheese, and one egg.
Baked with no toppings at 350 for 12-15 min to make the crust, well, crusty.
Add the toppings and return to oven for 10 min or until all items are sizzling or browned.
So far I've just made meatsa, and that's worked out well for me. It's ever-evolving as well.
I've made Chicken crust pizzas in the past. Between two sheets of wax paper or parchment paper flatten the chicken breast with the flat side of a meat tenderizer or rolling pin. Once its been beaten into submission add your sauce and toppings and toss it in the oven to bake. Usually it takes about 25-30 min at 365F. You can't pick it up like a slice of pizza but its pretty delicious.
I just use slices of eggplant.
Elana of http://www.elanaspantry.com/ has a book "The Gluten-Free Almond Flour Cookbook", that has been a resource for me, and a fun way to introduce paleo-style to my fiance who likes to bake. Her balance of almond flour, egg, and oil (I use olive or avocado, not grapeseed) are what I start with when making almond flour dough.
You may also appreciate my "sauce". I do do dairy in moderation (mainly just ghee or butter to cook with) but I'm mostly lactose intolerant. So, for a thick tasty sauce I mix one jar (I avoid cans, but can size ~5oz) of tomato paste with 1 cup of p??t?? and about 2 tbsp or so of water, and mix thoroughly.
After that, top with shrimp or chicken, sliced kalamatas, onions, garlic and some Italian herbs. Or go Hawaiian with bacon, shrimp or chicken, pineapple, and cinnamon.
I've also made calzones this way -- they turn out great, but they are usually just a tad more food than I want to eat -- sadly, I can't make them much thinner as the dough will break when stuffed with all the goodies. :-)
I don't do a traditional pizza crust. My family loves to use grilled portobello mushrooms for the crust. Check out this sweet recipe.
I have tried the cauliflower pizza crust, it is wonderful but does have a lot of cheese in it. I tried a pizza crust made of eggs and cheese, wonderful on that one too. Now when I want pizza I make a meatza. I just put all my meat and vegetables in a skillet and cook it then smash it and put my tomato sauce and cheese on top just long enough to get the tomato sauce hot and the cheese melted. If you wanted you could uses a skillet that you can put under a broiler for a few minutes to brown the cheese.
When I want pizza food, I do not make any crust. In a normal 2 inch high cassarole dish, I layer all the toppings I would normally use...my pizza sauce, bell pepper, jalapeno peppers, mushrooms, pepperoni, sausage, ham, a few anchovies, three kinds of cheeses. I bake at 425 F for 20 min to get everything bubbling and cooked. The I just serve without any wheat products. The taste is the same as a bread dough pizza. It looks a little like traditional lasagna.
I passed by a local pizza joint the other day that was receiving flour in 50 pound bags and each bag had printed on it..."enhanced gluten pizza flour." Think I'll pass.
Edit: When I saw Sara mention "Meatza" I remembered I got the idea from http://freetheanimal.com Richard Nikoley.
So far, I have made ones with coconut flour, almond flour and cauliflower. All very good and excellent substitutes for one of my favorite foods ever.
My Friend made this pizza the other day and it was awesome! Even her teen-aged son thought it was "surprisingly decent". http://northwestcavegirls.com/2012/03/paleoprimal-pizza-2/
My MIL once baked white fish, and then put salsa and cheese on it. I dubbed this "pizza fish". I thought it was fantastic.
I sometimes use plain egg as a pizza base. For 2 people, I use 3 eggs, whipped up with a fork, with some oregano and basil added to the mix. I pour this in a large cast iron skillet and cook until the eggs are set. Then you can add sauce and whatever toppings you desire, and stick the skillet under the broiler. You can't pick up the slices like real pizza, but it tastes great!