2

votes

What's your favorite (arguably) paleo pizza crust recipe?

Answered on September 12, 2014
Created May 09, 2011 at 2:09 AM

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.

Ingredients:
1.5 cups cassava flour
1.5 cups sweet potato flour
8 eggs
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.

Eed7dabde3d61910685845e04605267f

(2944)

on February 04, 2013
at 02:12 PM

Same! I havn't been trying to make 'pizza' (nor do I want to). Eggplant with tomato, basil, salt, and liberal fat (which gets absorbed) is quite the schizzle. Well it was last night my kitchen anyway ;)

Ebb10603524dd22621c1155dd7ddf106

(19160)

on February 07, 2012
at 06:31 PM

Here's an action shot of one run of the liver pizza basking in its own awesomeness: https://p.twimg.com/AaoxARaCEAA1gF3.jpg

7c9f81d68c78de1a31eab9c91c17b4b8

on February 07, 2012
at 05:49 PM

Liver pizza? Ummmm...this has to be the winner. Brilliant.

51602d606442284ee36eb286de9decaa

(80)

on February 07, 2012
at 05:39 PM

I've been making the Meatza from the Well Fed cookbook. It's surprisingly delicious, not hard to make and even SAD-eaters have approved.

76c885d7d27e6c83542ea493ca866dcd

(2178)

on September 28, 2011
at 12:31 AM

I just made this one tonight -- make sure you bake the crust alone long enough, or it'll be a little mushy. I got impatient and learned my lesson :)

76c885d7d27e6c83542ea493ca866dcd

(2178)

on September 28, 2011
at 12:30 AM

I've done a meatza but it just tasted like meatloaf and was more complicated to make

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 12, 2011
at 06:46 PM

I looked at a few recipes and winged it from there. I'll post it later when I'm not typing on my phone. It's pretty delicious.

4d10a09dadeb266681418f5fe06c3f00

(115)

on May 10, 2011
at 03:02 PM

http://www.justinowings.com/b/index.php/me/meatza-meatza - UNBELIEVABLY tasty

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 10, 2011
at 03:32 AM

Are you sure you don't mean Castle? There was a recent episode where a body was found in a pizza oven. I love cop shows!

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on May 09, 2011
at 06:22 PM

Interesting. On a Law and Order episode they identified some flour as coming from a pizza joint by its "low gluten content." Or maybe it was a CSI.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 04:29 PM

Thanks! I will try it.

03fa485bfd54734522755f47a5e6597e

(3944)

on May 09, 2011
at 01:30 PM

Yeah, I worked at a pizza joint, and our dough was made with extra gluten too. It's the gluten that makes it stretchy, so you can stretch it by spinning it up in the air.

31cd30cb210f9d13bf990a3410fce31c

(423)

on May 09, 2011
at 12:54 PM

Made this exact one last night. Excellent!

31cd30cb210f9d13bf990a3410fce31c

(423)

on May 09, 2011
at 12:53 PM

Sure thing. This is the one I made. http://cavemanstrong.com/2011/01/paleo-pizza-crust/

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 04:24 AM

Which variant did you try? Most of the Meatza recipes I've seen just look like meatloaf recipes...but believe me I'm not saying that's a bad thing.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 04:01 AM

Did you try this? If so, what did you think?

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 02:32 AM

Hey Jamie. I am allergic to almonds, but I have plenty of coconut flour. Would you mind posting a recipe you've tried?

  • Eeb593d6b6d7a939fdd5469b69347d5f

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13 Answers

3
B3c62d89cd47b7d7209b6a99243d0ded

on May 09, 2011
at 04:22 PM

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.

76c885d7d27e6c83542ea493ca866dcd

(2178)

on September 28, 2011
at 12:31 AM

I just made this one tonight -- make sure you bake the crust alone long enough, or it'll be a little mushy. I got impatient and learned my lesson :)

2
1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 09, 2011
at 04:22 AM

So far I've just made meatsa, and that's worked out well for me. It's ever-evolving as well.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 04:24 AM

Which variant did you try? Most of the Meatza recipes I've seen just look like meatloaf recipes...but believe me I'm not saying that's a bad thing.

4d10a09dadeb266681418f5fe06c3f00

(115)

on May 10, 2011
at 03:02 PM

http://www.justinowings.com/b/index.php/me/meatza-meatza - UNBELIEVABLY tasty

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on May 12, 2011
at 06:46 PM

I looked at a few recipes and winged it from there. I'll post it later when I'm not typing on my phone. It's pretty delicious.

76c885d7d27e6c83542ea493ca866dcd

(2178)

on September 28, 2011
at 12:30 AM

I've done a meatza but it just tasted like meatloaf and was more complicated to make

51602d606442284ee36eb286de9decaa

(80)

on February 07, 2012
at 05:39 PM

I've been making the Meatza from the Well Fed cookbook. It's surprisingly delicious, not hard to make and even SAD-eaters have approved.

1
B26abf1601f2b29d370e8727b50ab14e

on March 07, 2012
at 10:10 PM

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.

1
0c875e97044bf838a074470caa5d630d

on February 07, 2012
at 05:13 PM

I just use slices of eggplant.

Eed7dabde3d61910685845e04605267f

(2944)

on February 04, 2013
at 02:12 PM

Same! I havn't been trying to make 'pizza' (nor do I want to). Eggplant with tomato, basil, salt, and liberal fat (which gets absorbed) is quite the schizzle. Well it was last night my kitchen anyway ;)

1
Ebb10603524dd22621c1155dd7ddf106

(19160)

on February 07, 2012
at 03:45 PM

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. :-)

7c9f81d68c78de1a31eab9c91c17b4b8

on February 07, 2012
at 05:49 PM

Liver pizza? Ummmm...this has to be the winner. Brilliant.

Ebb10603524dd22621c1155dd7ddf106

(19160)

on February 07, 2012
at 06:31 PM

Here's an action shot of one run of the liver pizza basking in its own awesomeness: https://p.twimg.com/AaoxARaCEAA1gF3.jpg

1
268b47209dfd85e911ee7c55124fd71a

on November 24, 2011
at 03:10 AM

I don't do a traditional pizza crust. My family loves to use grilled portobello mushrooms for the crust. Check out this sweet recipe.

Yum!

http://www.thewholekitchen.com/fire-roasted-portobello-pizzas/

1
E3267155f6962f293583fc6a0b98793e

(1085)

on May 09, 2011
at 10:13 AM

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.

1
06d21b99c58283ce575e36c4ecd4a458

(9948)

on May 09, 2011
at 04:25 AM

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.

03fa485bfd54734522755f47a5e6597e

(3944)

on May 09, 2011
at 01:30 PM

Yeah, I worked at a pizza joint, and our dough was made with extra gluten too. It's the gluten that makes it stretchy, so you can stretch it by spinning it up in the air.

531db50c958cf4d5605ee0c5ae8a57be

(8878)

on May 09, 2011
at 06:22 PM

Interesting. On a Law and Order episode they identified some flour as coming from a pizza joint by its "low gluten content." Or maybe it was a CSI.

7e746be2f0e550a8cd7df881322ae705

(18701)

on May 10, 2011
at 03:32 AM

Are you sure you don't mean Castle? There was a recent episode where a body was found in a pizza oven. I love cop shows!

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 04:01 AM

Did you try this? If so, what did you think?

31cd30cb210f9d13bf990a3410fce31c

(423)

on May 09, 2011
at 12:54 PM

Made this exact one last night. Excellent!

1
31cd30cb210f9d13bf990a3410fce31c

(423)

on May 09, 2011
at 02:30 AM

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.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 02:32 AM

Hey Jamie. I am allergic to almonds, but I have plenty of coconut flour. Would you mind posting a recipe you've tried?

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 09, 2011
at 04:29 PM

Thanks! I will try it.

31cd30cb210f9d13bf990a3410fce31c

(423)

on May 09, 2011
at 12:53 PM

Sure thing. This is the one I made. http://cavemanstrong.com/2011/01/paleo-pizza-crust/

0
2d2b525eec7ddb30a61fed50733b8f48

on March 11, 2012
at 08:45 PM

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/

0
51a4b53ca196e59b01960b1a39b5f5a3

on February 07, 2012
at 03:58 AM

My MIL once baked white fish, and then put salsa and cheese on it. I dubbed this "pizza fish". I thought it was fantastic.

0
Bcb2f5436d11467e89123680c046b858

(1356)

on May 09, 2011
at 08:39 PM

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!

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