Paleo Pizza: you'll think you died and went to heaven

Seriously people, I can't believe how bad I have been at posting blogs recently. I would apologize, but I feel that not enough people follow my postings to really care anyways. Tonight I decided it was about time I got this little number up... THE BEST PIZZA RECIPE IN THE ENTIRE WORLD (well if you are a paleo'er). That is right, Paleo Pizza. I know when I started the Paleo diet, pizza was one of the things I was most sad about giving up. But little did I know, pizza would work it's way into my future after all. Now as many of you can assume this pizza is gluten free and dairy free. So those warm bites of melty cheese goodness that stretch for miles between your mouth and your pizza slice aren't happening here. But let me say that this pizza is hands down the best pizza Jake and I have ever had. Lets get started, shall we?

 

Before I forget, it is CRUCIAL that you have parchment paper for this recipe. I mean don't even think in a million years about making it if you don't.

There are three parts to Paleo Pizza: crust, sauce, and toppings. Now as far as toppings are concerned you can sort of pick and choose based on what your individual preferences are. I will say that there should be some sort of meat involved. I get ground sweet Italian pork from the deli, and I know this isn't the healthiest meat on the planet, but really you don't eat that much of it. A pound between nine pizza slices. We also do red onion, mushrooms, and green bell peppers. It is essentially a mountain of veggies and meat, which makes up for the lack of cheese. But first things first. I always start with the sauce. It is simple and isn't time sensitive like the crust can be.

Ingredients
1 can tomato paste
1 tbsp extra virgin olive oil
1/4 tsp oregano
1/4 tsp sage
1/4 tsp onion powder
1/2 tsp coco powder (secret ingredient right here folks)
1 tbsp honey
4 tbsp water

Mix all the ingredients together is a small bowl. Don't cook the sauce!!!

Next I make the dough. I use the word to eliminate the confusion I know I would call if referred to it as batter. Pizza crust is not a batter consistency, typically. I mean you can't knead muffin batter or brownie batter. How are you supposed to get it all round and flat? Just wait and see my friends. It was a little bit of a shock the first time I made it, but this pizza batter is more than satisfactory in it's finished state.

Ingredients
1 1/4 cup flax meal
1 cup almond flour
1 tsp salt
2 tsp baking powder
1 tbsp honey
1 tsp Italian seasoning
3 eggs
3 tbsp coconut oil, melted in the microwave
1/2 cup water

Preheat your oven to 425 degrees. Line a flat baking sheet with parchment paper. Now, mix together the flax meal, almond flour, salt, baking powder, and Italian seasoning until it is lump free. Use a whisk or a fork to beat in the eggs, honey, coconut oil, and water until smooth. At this point, the contents of your bowl should be pretty fluid and very much a liquid. Now, pour the batter onto the parchment paper lined pan. Spread it out into an even layer, but not too close to the edges of the sheet. I always do a rectangle shape. Gently put that in the oven and set the timer for 15 minutes. When mine comes out it looks a little on the over done side usually, but trust me, it is fine.

After it has baked, spread it with sauce and top it with all the delicious toppings you picked (and thinly sliced of course). Always remember that meat should be cooked thoroughly before adding it to the pizza. Don't expect to put raw meat on your pie and have it come out cooked. Throw it (or actually gently slide it) back in the oven for another 10-15 minutes. Eat warm and save the leftovers because it is just as good day old and cold.

There you have it. Very simple, very delicious recipe that I would probably eat every night if I could. It is just as good as traditional pizza, better really. It is lighter and lacks the heavy grease of cheesy pizza. So go ahead and give it a try. I guarantee you will not be disappointed.