Paleo pizza recipe

5 from 1 vote

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

Course Main Course

Cuisine American

Keyword paleo, pizza

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 529kcal

Cost 12

Ingredients

½ cup coconut flour
1 cup almond meal
1 teaspoon baking powder
2 teaspoon garlic powder
4 eggs
3 tablespoon extra-virgin olive oil
½ cup coconut milk

Topping ingredients

A few tablespoon tomato pestos or your favorite tomato sauce
8 sun-dried tomatoes chopped
3 artichoke hearts chopped
8 button mushrooms sliced
1 tablespoon coconut oil for cooking
¼ lb good quality cooked ham shaved (amount depends on your preference)

Instructions

Preheat your oven to 375 F.
Always begin your pizza making by preparing the crust. This is necessary for this recipe, as the crust requires some cooking time without the toppings.
In a large bowl, combine the coconut flour, almond meal, baking powder, and garlic powder.
½ cup coconut flour, 1 cup almond meal, 1 teaspoon baking powder, 2 teaspoon garlic powder
Using a whisk to eliminate any clumping, start mixing in the wet ingredients. I usually continue to whisk as I do this because it helps prevent the dry ingredients from clumping. You will reach a point when your whisk becomes useless, and your hands are necessary, generally when the mixture starts forming a batter.
4 eggs, 3 tablespoon extra-virgin olive oil, A few tablespoon tomato pestos or your favorite tomato sauce, 1 tablespoon coconut oil for cooking
The batter will seem quite soft and much different in texture than the usual pizza dough, but once cooked, it will take the right form.
On a well-greased and rimmed pizza pan, pour in the batter and spread it until it’s covering the complete surface. It’s important to use a rimmed pan, so the batter doesn’t spill off.
Throw just the crust in the oven and allow it to bake alone for 15-20 minutes.
Meanwhile, prepare all of your toppings so that you just have to put them on once the crust has baked.
For the mushrooms, simply heat a pan of medium heat and cook the sliced mushrooms with the coconut oil for 3 to 4 minutes, until they are well-cooked.
½ cup coconut milk, 8 button mushrooms
Spread the sauce on the surface of the crust, as much or as little as you like. Sprinkle on the sun-dried tomatoes, artichokes, and cooked mushrooms, and then top with the ham.
3 artichoke hearts, ¼ lb good quality cooked ham, 8 sun-dried tomatoes
With the oven still at 375 F, bake the whole pizza for another 10 or so minutes just to allow the toppings to cook. And then that’s it! With little prep and little cooking, a great pizza to enjoy with your family or friends!

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