I grew up in a pizza shop, so it’s only fitting my first post be a recipe for pizza! It’s a food I’ll always love, though sadly, it doesn’t love me so much anymore. I’m talking about that traditional, greasy, cheesy, glutenous pizza that tastes so damn good, you hate yourself after inhaling so many slices. Mmm, torture.
While a paleo version will never quite be like a regular pizza, that doesn’t mean having to give up on it when going gluten or grain free! I mean, the crust is basically a vehicle for tasty toppings, but a traditional pizza dough can totally get away with being plain and still be super yummy (usually). A paleo crust? I think it needs a bit of love to make it be more than a vehicle. For this recipe, I season the crust and use fresh garlic. Deeee-licious.
Disclaimer! This will taste nothing like a normal pizza, so if you happen to have the idea this will be like the real deal, I’m afraid you’ll be pretty disappointed! As long as you know going in that it will be a different kind of pizza crust, I think you’ll be happy with the results. It’s still tasty, it’s healthy, and it’s grain free. I’m into it.
- 1 cup cashew meal
- 1/2 cup blanched almond meal
- 1 1/2 tbsp coconut flour
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp basil
- 1/4 tsp oregano
- 1 garlic clove crushed
- 1 tbsp olive oil plus more for greasing the pan
- 2 eggs
- 3 tbsp warm water
- 1 tbsp honey
- Preheat the oven to 375 degrees.
- In a small saucepan, heat your olive oil over low-medium heat. Once it's hot enough, throw in the garlic and saute until fragrant - about 30 seconds. Remove from heat and let cool.
- In a small bowl, dissolve the honey in warm water. Set aside.
- In a large bowl, mix together all the dry ingredients. Make a well in the center and add in the eggs, honey water, and garlic oil. Mix with a spoon until everything has blended together. The "dough" will be wet and sticky. This is normal!
- Let the dough sit for five minutes to allow the coconut flour absorb some of that liquid.
- Using a pastry brush, grease a baking sheet with a little bit of olive oil (I used extra light olive oil for this part). You want to use enough so that the dough doesn't completely stick to the pan. Heads up: even after greasing the pan, the crust will still stick to it a little, but it won't be a super stuck disaster, so this step is still necessary.
- Now comes the messy part. Using a rubber spatula, scoop your dough onto the baking sheet and spread it out to shape into a circle (or whatever shape you desire, you rebel, you). Make it as thin as possible without tearing holes in the dough. With a little bit of patience, you'll be able to form your crust.
- Bake the crust on the top rack of the oven for 10 minutes.
- When that time's up, take it out of the oven. Grab a metal spatula and carefully separate the crust from the pan.
- Now, add your favorite toppings! Veggies, cooked meat, sauce, cheese, etc. The possibilities are endless! I topped mine with paleo BBQ chicken and red onions.
- After you've added your toppings, place the pizza back in the oven and cook for another 15-20 minutes; until the crust is a nice, golden brown and crisp.