Garlic & Rosemary Crust Paleo Pizza

21 comments

paleo pizza recipe

Recipe: Irey’s Paleo Pizza

Pizza –  most of us see it as an essential accompaniment to Dexter or Game of Thrones viewing marathons, games nights, kids parties and lazy family dinners. That’s a lot of fun things you’d have to take pizza out of when going paleo, right? Well, you could replace it with kale chips and chicken wings but the reality is WE ALL LOVE PIZZA! And for that reason alone, I give you my personal favourite paleo pizza recipe.

You can use the same toppings as me but it’s all about the crust really. Once you find a crust that works for you (and hopefully this one will), you can experiment with different toppings and sauces.  BUT! Before you start jumping up and down with excitement that you can now eat pizza every day, please remember that flours – even the paleo approved kinds – are starch, have a higher percentage of carbs and should therefor be eaten in moderation. If you’re trying to lean out, stick to meatzas and omelettazas or whatever they’re called.

Cook’s notes: You will need 1-2 round pizza baking trays with holes. The holes allow the heat to circulate under the crust which helps to cook it through consistently. You will also need a spatula and some baking paper. You can coconut flour in many health food stores or buy it online. Almond meal and tapioca flours are widely available. One of the reasons I used garlic and rosemary in the crust is to mask the slightly overpowering taste of coconut that I know some people have a bit of an issue with. It workswell and tastes great. Dried procini mushrooms can be found in most supermarkets and green grocers, soak them in hot water for 5 minutes before dicing. If you can get fresh porcini mushrooms…don’t talk to me! And a quick note on the cheesy matter, go ahead and use some mozzarela if your tummy is ok with it.

Ingredients

For the crust

  • 1 cup coconut flour
  • 1 1/2 cups almond meal
  • 1 cup tapioca flour
  • 1 cup water
  • 5 whole eggs
  • 2 garlic cloves, finely diced
  • 1 tbsp dried or fresh rosemary, diced
  • 1 1/2 tsp baking powder, gluten free
  • 5 tbsp olive oil

For the toppings 

  •  2/3 can diced tomatoes or tomato passata
  • 1 tbsp dried or fresh oregano or basil leaves
  • A good pinch of salt
  • A pinch of dried chili flakes
  • 2/3 cup sliced salami
  • 1/2 zucchini sliced
  • 7-8 Kalamata olives, sliced
  • 1 small white onion, chopped
  • 1/2 cup dried porcini mushrooms, soaked in hot water
  • 1 cup diced fresh mushrooms
  • 1/2 tsp Celtic salt or sea salt
  • 1/2 tbsp ghee or coconut oil
  • 1/2 cup grated sheep’s milk Pecorino cheese

paleo_pizza_1

Instructions

  1. Preheat oven to 175C (around 350F).
  2. Combine all crust ingredients in a large bowl and incorporate well with a whisk and a wooden spoon. The consistency of the mix is going to be nothing like a traditional pizza dough. It will be more like a thick pancake mix, because essentially that’s what we’ll be baking in the oven.
  3. Place a sheet of baking paper on top of the pre-greased pizza baking tray (you can use some ghee, coconut oil or olive oil), you might need to use two overlapping sheets depending on the width of the paper. Scoop and add half of the mix to the middle of the tray. Using a spatula, spread the mix to the edges keeping a circular shape. Make sure the thickness is as even as possible in the middle and the edges (see photos below). Place the tray in the oven, on the middle shelf, and bake for 15 minutes or until it’s light golden brown. You can either use two baking trays at once or pre-bake the crust in two batches. If baking two trays at once, swap them around half way through as the heat is different at the top and bottom of the oven.
  4. While the bases are cooking, prepare the toppings. Heat ghee or coconut oil in a frying pan and sauté onion until soft. Add diced pre-soaked porcini, fresh mushrooms, salt, some pepper and cook for 4-5 minutes.
  5. For the base sauce, mix diced tomatoes or tomato passata with dried or fresh herbs and a pinch of salt.
  6. Take pizza bases out of the oven, remove the baking paper from underneath and let them cool down slightly before adding toppings. Leave the oven on.
  7. For pizza 1: spread 2-3 tablespoons of tomato mix, scatter salami and zucchini slices, throw some olive slices and sprinkle with some dried chili flakes. For pizza 2: spread 2 tbsp of tomato mix, scatter onion and mushroom mix, a few zucchini slices, and Pecorino cheese (optional).
  8. Bake each pizza with the topping on for a further 10-12 minutes at 175C. Once ready, drizzle each pizza with a little olive oil or even truffle oil on the mushroom pizza if you have it. Serve with a side salad and a cheeky glass of red.

Preparation time: 20 minutes

Cooking time: 30 minutes

Number of servings: 4-5

paleo_pizza_making_2

paleo_pizza_making_1

pizza_making_3

paleo_pizza_making_4

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21 Comments

  1. Annie
    Posted April 6, 2014 at 12:52 am | Permalink

    Hi Irena,

    I am just kind of trying out a few bits from ur site,everything sounds so lovely. Just not too sure about all the ingredients,never really done it before. I went to the shop and couldn’t find any coconut flour,ended up getting organic corn flour. Now I just wanted to check,any thoughts about using that instead?! Really not too sure…
    Thanks for the lovely ideas!

    Cheers Annie

    • imacri
      Posted April 7, 2014 at 8:39 am | Permalink

      Hi Annie,

      Coconut flour can be purchased online quite easily, just search for it on Google. Coconut flour absorbs a lot of moisture so you usually use less of it. If you’re using a different flour, you might have to use more flour/less liquid combination. I haven’t used corn flour for this. You can also try buckwheat flour instead of corn flour, I’d say it’s even healthier. I’m experimenting with gluten free bases at the moment so I will do another post once I strike gold with other flours.

      Irena

  2. Allie
    Posted August 8, 2013 at 6:41 pm | Permalink

    The base went ok for me although I don’t have a pizza pan so wasn’t really sure how to tell if it was cooked or not. Mines was also more like a dough than a thick batter. I would say one major downside for me is the fact that it makes so much! I didn’t realize just how much crust it would make. I’d maybe do half measures for this as now I’m stuck with a bunch of dough I don’t really need. Suppose I could try freezing it.

  3. Rebecca Roebuck
    Posted June 4, 2013 at 11:48 pm | Permalink

    I just finished off this meal, and the crust was a disaster. It would not come off the baking paper, and was more like the consistency of mashed potato’s. Any thoughts?

    • imacri
      Posted June 5, 2013 at 5:12 pm | Permalink

      Hi Rebecca, was the crust not coming off after pre-baking it? The layer of the batter might have been too thick so it didn’t cook through or perhaps the oven temperature needs to be higher as the ovens do differ a lot. Did you find the batter was too thin or too thick when you mixed it up? It should be pretty thick so you can spread it with a spatula easily.

  4. Jen
    Posted April 28, 2013 at 12:13 am | Permalink

    Love tour site. The best recipes I’ve seen being ln nutritional food service for 42 years. SMOOCH

    • imacri
      Posted May 1, 2013 at 4:21 am | Permalink

      Awww, thanks Jen!

  5. Caitlin
    Posted February 3, 2013 at 2:40 am | Permalink

    This went terrible for me! The base ended up being horribly soggy and stuck to the parchment paper

    • imacri
      Posted February 3, 2013 at 5:51 am | Permalink

      Hi Caitlin,

      Let me know if I can email you so we can work through what might have gone wrong. I’d like to make sure that a) you can make a nice pizza and b) that if the recipe needs tweaking, I know what to do so everyone can benefit.

      Irena

    • Tara
      Posted March 20, 2013 at 11:07 am | Permalink

      I just made this and it turned out really well. Forgive me if I missed it, but I can’t see in your recipe to grease the baking trays before putting the baking paper on. I was reading another paleo pizza recipe today where the guy said he’d had loads of reviewers saying it hadn’t worked, so he highlighted some key things for success and one of those was to grease the tray, then put the baking paper on top. Worked a treat. The base came away easily with gentle nudging from a spatula.

      This is yummy – you defo need to cover it in a great tomato sauce and it’s REALLY filling (all those eggs and almonds I guess), but so great to know that I can still have pizza! Thank you.

      • imacri
        Posted March 21, 2013 at 4:20 am | Permalink

        Yes, we do actually pre-grease the baking tray so I’ve missed that. I’ve amended the copy now. Thanks :)

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