This is the best dish to make for any one of the following reasons and then some: a craving for that missed comfort food, a lazy Sunday afternoon, a party where pleasing people and serving healthy food becomes a challenge, a long day at work with little time left for dinner or if you're in need of an idea for a quick and easy lunch.
I guess I have left out one reason, perhaps the most obvious being that you just feel like pizza. The nice thing about making pizza is that you really just need to find a delicious crust recipe, and then you are free to do whatever you like with the toppings. In other words, you can let your creativity do the rest.
A well-known variation of the regular pizza that's often found in Paleo circles is the meatza, where the crust is made out of ground beef instead of regular dough.
Spinach Artichoke Pizza {paleo, Vegan}
Meatza is great and healthy, and a great meatza recipe can be found in the cookbook, but sometimes you just feel like having the original pizza, and the following recipe is about as close as it gets to it.
It took me a while to come across a good crust. I have tried many, and I must say that the ones I dislike the most are the ones that require kneading dough for a long time.
I knew it had to be easier than this; I mean, after all, pizza is supposed to be low-maintenance and easy to throw together.
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As I previously said, you need a staple crust recipe, and then you are on your own for getting creative with the toppings. Here I used a simple store-bought tomato pesto as the tomato sauce.
I was lucky enough to find one with only good ingredients like fresh tomatoes, olive oil, garlic, seasonings, and herbs, but you can just as easily make your own simple tomato sauce or use one of those found in the Paleo Recipe Book.
I kept it simple and only added sun-dried tomatoes, artichoke hearts, mushrooms, and some good-quality shaved ham. I get good quality ham from my local butcher, who prepares it without using any sugar or artificial ingredients.
Vegan Cauliflower Pizza Crust
Precooked bacon, chicken, or beef are also good choices of meat to add to the pizza. As far as vegetables go, olives and bell peppers are also great choices.
As I stated in my article about nuts and seeds, most of them should only be eaten in limited quantities to experience the most health benefits from a paleo diet. In the following recipe, an almond meal is used as one of the main ingredients for the crust.
This means that while this recipe is still healthy for most, it shouldn't be abused or become a staple meal of yours. Others also find that eating preparations that are too similar to their unhealthy classic version makes them fall back into their bad habits.
Low Calorie Cauliflower Crust Pizza: Gluten Free, Paleo And 5:2 Diet Pizza Recipe
Those people are oftentimes better off not trying to recreate their old and unhealthy favorites. Otherwise, though, this recipe is still a great, delicious, and absolutely non-toxic treat, unlike the regular pizzas made with unhealthy fats and wheat flour.
A simple and healthy Paleo pizza recipe that's different from the now well-known meatza from the use of a regular crust to give it the feel of a real pizza
Calories: 529 kcal Carbohydrates: 20 g Protein: 22 g Fat: 43 g Saturated Fat: 15 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 11 g Trans Fat: 0.02 g Cholesterol: 184 mg Sodium: 541 mg Potassium: 485 mg Fiber: 9 g Sugar: 5 g Vitamin A: 273 IU Vitamin C: 9 mg Calcium: 156 mg Iron: 4 mgThis Paleo pizza has the super chewy texture and crispy edges a proper authentic pizza crust must have. Top it with your favorite sauce, dairy free cheese, or sliced meats, and dinner is served!
Carnivore Meatza Pizza Recipe
This Paleo pizza crust tastes just like the real thing, but is made without gluten, grains, or dairy. It’s the perfect primal canvas for all your favorite toppings!
Cauliflower and other veggie-based crusts are great, but sometimes you need something a little closer to classic pizza to satisfy your cravings. This Paleo pizza dough bakes up into a gorgeous pie with just the right amount of crunch around the edges.
The middle of the pie is more chewy than crispy, but holds its own well enough to not sag under the weight of whatever toppings you choose. You’ll just need two Paleo-style flours to make this Paleo pizza crust, and it will fool your friends with how close it tastes to traditional pizza.
Pizza! [cauliflower Crust Style]
Almond and tapioca flours work together to mimic all-purpose flour for this recipe, and yeast gives the dough that characteristic pizza crust flavor. Instead of sugar, honey is mixed with the yeast to get the process started.
Olive oil provides a hint of richness and the egg, coupled with the tapioca flour, gives the dough plenty of elasticity, so it’s easy to work with. The dough only requires one forty-five minute rise, making it a viable option for weeknight dinners.
Once the dough has risen, it’s easy to pat out by hand on a piece of parchment—no rolling pin necessary. Preheat a baking sheet (use the back to give the pizza more room), brush the dough with a little olive oil, and pop the crust in the oven.
Paleo Pizza Base Mix
After baking for eight minutes, the partially-baked pizza is ready for toppings. The photos above are taken by Becky of A Calculated Whisk (she developed this recipe for me).
Above, you can see that Becky used marinara sauce, pepperoni, thinly sliced red onion, and dollops of cashew ricotta. The red onion and basil leaves look like they were added after baking, so they're still raw.
Since I've started Paleo baking, the rules seem to have changed a bit and some dairy seems to be allowed. If you eat traditional cow's milk dairy, just use your favorite cheese or other pizza toppings. Anything you might use for a traditional gluten free pizza crust will work just as well here.
Paleo Pizza Crust (gluten Free, Dairy Free)
I've used everything from store-bought dairy free cheese, like Miyoko's Kitchen brand dairy free mozzarella-style cheese, to my own homemade version. In the how-to video in this post and in the image above, the shredded cheese is one I made using using Nora Cook's recipe for shreddable vegan mozzarella cheese.
If you'd like to make Nora Cook's or Miyoko's homemade vegan cheese, you'll need something called kappa carrageenan. It's a vegan gelling agent that is used frequently to make nondairy cheese, and it's relatively easy to order online.
Kappa carrageenan doesn't add any taste or odor to the homemade vegan cheese, and it does an amazing job of creating a cohesive texture for your homemade cheese. I'd like to try using it in place of xanthan or guar gum in gluten free baking.
Gluten Free Pizza Base
After adding toppings, the pizza goes back into the oven for five more minutes. Once out of the oven, you can add a handful of fresh basil leaves and a few grinds of black pepper before slicing and serving.
If you simply can't have almonds, I think the recipe would work with blanched, finely ground hazelnut flour. Be sure that whatever nut flour you're using, it's not a nut “meal, ” which is made with nuts that still have their skins, and are coarsely ground.
Since there's only one egg in this recipe, you should be able to replace it with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
Almond Flour Pizza Crust (2 Ways!) (2 Ways!)
In the comments to this post, you can see that others have had success replacing the egg with a “flax egg.” Generally, I don't like flax eggs unless they're made by boiling flax seeds and extracting the gel. That method eliminates most of the flavor of the flax seeds, which is strong.
Tapioca starch (also called tapioca flour) is essential to the success of this recipe. It's the bulk of the flour used in the recipe, and it provides stretch that almond flour simply can't.
There is no Paleo replacement for tapioca starch. If you aren't Paleo but you'd like to make this recipe without tapioca starch, try using superfine sweet white rice flour (also called “glutinous” rice flour, made from short grain white rice) in its place.
Paleo Pizza Crust Recipe
If you would like to replace the instant yeast with active dry yeast, multiply the number of grams of instant yeast by 1.25. Here, that means 6 grams x 1.25, or 7.5 grams.
I recommend just using 8 grams of active dry yeast. It has a thicker coating around the grains, so you'll need to soak it in the water in the recipe first. Once it's bubbling, proceed with the recipe and add the yeast and water when the instructions call for adding the water alone.
Original recipe posted on the blog in 2017. Recipe and original images by Becky Winkler of A Calculated Whisk. Video and some photos new; recipe method simplified but otherwise unchanged.I was raised by two New Yorkers, and if they taught me anything, they taught me how to be a
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