Last year a trainer friend of mine at Norcal turned me on to paleo pizza made with almond meal crust. Although I like this pizza and the crust works, I wanted to find a way to make the crust DELICIOUS, rather than just a vessel for the pizza toppings. With a few tweaks to the original, I came up with this pizza crust recipe that I love so much that I am excited to make it again and use it for more then just pizza. I am imagining the crust used like a cracker and topped with sliced turkey and fresh tomatoes or maybe with cucumbers, chicken, and sun dried tomatoes… The posbilities are endless, or maybe I’m just hungry, but either way here is my Everyday Paleo Pizza!
Everyday Paleo Pizza
Crust:
2 cups almond meal
2 eggs
3 tbsp olive oil
¼ tsp baking soda
1 tsp garlic powder
1 ½ tbsp fresh rosemary chopped
Toppings:
1 cup organic marinara sauce from Trader Joe’s
1 lb Italian pork sausage nitrate free
2 crook neck yellow summer squash diced
3 green onions chopped
Handful of torn basil leaves
2 small tomatoes diced
1/2 cup roasted red peppers diced
Handful of sliced black olives
Preheat your oven to 350. Using a spoon mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball. Lightly grease a pizza pan or a cookie sheet with olive oil. Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle (or an oval in my case…). You want to make the dough as thin as possible. Your pizza will be about 12 inches across. Bake JUST the crust in your pre-heated oven for 20 minutes. While your crust is cooking, prepare your toppings. If you use sausage like we did, this is when you should crumble it into a large saute pan and brown. After the crust if done, remove from the oven and evenly spread the marinara sauce over the crust. Add the sausage and all remaining toppings evenly over the sauce and bake again for an additional 25-30 minutes. Get creative and use whatever toppings you might like – ours was great but I also suggest trying chicken, artichoke hearts, and even broccoli!! Go wild with it and as always: Enjoy!
PDF
I just started paleo a little over two weeks ago and all I’ve been craving is pizza!!! I just made this to feed my bad habit and it was so good!!! Thanks for sharing.
This did not taste good. The crust was to much.
Hi, I had trouble with this. I am allergic to dairy, gluten, almonds (I used walnut flour) and eggs so I tried replacing the eggs with “flax eggs” which has worked GREAT in other paleo recipes as well as the walnuts (eg. muffins and waffles). I am not new to cooking or alternative recipes. I have been paleo for several months but I have been gluten free for years and I was raised by hippy, grow your own food and make everything from scratch, vegetarians. My problem, was the crust was too fluffy when I put it in the pan, then after cooking for 30 min it was crunchy on the outside but squishy on the inside. I went ahead and added the toppings and when they were done the crust was sopping wet and had no form. It was like a wet pizza casserole. Gross. I know it’s never going to be the thin Italian crust that I dream about but maybe you have some ideas as to how to get thinner, crispier and at least hold together! Thank you.
I’m not sure what to tell you because I have only made this the way I described and not with any other subs so I’m not sure how to make it by subbing out the almond meal or eggs. I have never used “flax eggs” either so I’m not experienced enough in that department to guess what might have gone wrong. I’m sorry!
This crust recipe is awesome! To make the crust flattening easier I put a piece of plastic wrap over the partially flattened dough and then use a pizza crust roller to flatten it out. Very easy and then you can just peel off the wrap and voila! I use this for pie crusts as well!
I agree with Alan…the crust is too much and after one slice its nut flour overload.
A great alternative is “Make it Paleo’s” pizza crust version as it is light and veggie (eggplant) and you can really enjoy the toppings without the overpowering heaviness of an almond flour crust.
Pingback: 5.14.12 | EOB Crossfit