Wednesday, September 1, 2010

Paleo PIZZA!



Pizza anyone? YES, I said Pizza! This was really and truly good, and a great alternative to one of the most mentioned sacrifices with the paleo diet. I was pleasantly surprised by the success of this and would definitely keep this on the menu on a regular basis! What fun! (... and the kids were happy, too)! ~PIZZA... it does a family good! :-)

Pizza Crust:
2 C cauliflower rice, cooked
1/2 C almond meal
2 eggs
1 T coconut oil
1/2 C chopped fresh basil
1 T dried Italian seasoning
1 tsp fennel
1/2 tsp black pepper
olive oil cooking spray

Preheat oven to 450 degrees. Rice your cauliflower, by sticking it in your food processor with the grater blade. Heat it in a bowl, in the microwave for about 6-8 minutes at 80% power (or stove top). There is no need to add water when cooking the cauliflower! When cauliflower is cooked, combine all the additional ingredients. Mix well. Spray cookie sheet with olive oil cooking spray. Place cauliflower mixture on baking sheet and press out evenly, making your pizza crust. (It will seem a little mushy... that's okay). Bake for 12-14 minutes, until the edges start to brown. Remove from oven.

Sauce:
1 6oz can organic tomato paste, no added salt
3 cloves garlic, minced
1 T oregano
1 T Italian seasoning
1 tsp apple cider vinegar
1/2 tsp black pepper

Combine sauce ingredients. Spread over cauliflower pizza crust (you probably will not use all the sauce)... save the leftovers for next time!

Add toppings to your pizza! We used fresh basil leaves, artichoke hearts, and organic chicken sausage. Have fun with your toppings! Place pizza under the broiler until toppings are hot (3-5 minutes). Serve and enjoy!

*We had leftover cauliflower rice, too. I put it in a ziplock freezer bag and stuck it in the freezer... Ready for next time! :-)

*This recipe was altered and adapted from Jamie VanEaton, Low Carb Examiner:


2 comments:

Tina Budell said...

We just tried your Paleo Pizza last night and it was awesome! We were a little concerned because the 'crust' was a little soggy when we pulled it out after browning, but after we put on the sauce and toppings and cooked the additional time it came out great!
We will be making it again.

ISO Training said...

Thanks for sharing this recipe it's definitely a really good reward for my brother who got his ISO 22000 Training last week. But still work on the dough first. I'm not really the cook-type but I'd like to do something special for him.


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