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Tuesday, February 8, 2011

Paleo Pizza

There are a ton of pizza crust recipes floating around, but most of the ones I've tried tasted dry, or didn't support the toppings well. This one is the best I've tried so far--it tastes great, it's not dry, and it's extremely sturdy for supporting whatever you want to put on top of it. The crust recipe is a slightly modified version of this:

Paleo Pizza Crust

-4 eggs

-2 c almond flour/meal

-2 tsp olive oil

-1/2 tsp...

...garlic powder

...onion powder



Preheat oven to 350 F. Line a cookie sheet with parchment paper. Beat the eggs, then add remaining ingredients and mix until smooth (the consistency should be like batter, not dough). Pour the mixture onto the parchment paper-lined pan, and spread with spatula as thin as possible. Bake 15 minutes by itself. Then add sauce and toppings, and bake at 450 F, for another 10 minutes or so, until the toppings are sizzling (or until the cheese is melty, if you're having a lax paleo night).

A note on the sauce: For some reason, this crust requires a lot more sauce than wheat crusts. I don't know if there's some absorption going on or what, but I use about twice as much sauce here than I used to on homemade wheat crust.

Here's the sauce recipe I use. It's spicy, flavorful, and it's all I use for red sauce anymore:

Pizza Sauce

-2 cans (15oz) crushed tomatoes (tomato puree works too, but I like the chunkiness of the crushed)

-1 tsp (or 2 cloves) diced garlic

-1 tsp salt

-3/4 tsp onion powder

-1/4 tsp...





...cayenne pepper* pepper flakes*

*Use 1/8 tsp of cayenne and red pepper flakes if you aren't a fan of too much spice.

Add everything to a pot, mix, and bring to a boil. Reduce heat to low, cover, and let simmer for 30 minutes to let the flavors infuse, stirring occasionally.

The crust recipe works really well as breadsticks, too. After you've baked them, brush with olive oil and sprinkle with spices (e.g., oregano, basil, garlic powder/salt), and even some parmesan cheese, if you're feeling indulgent, and bake for another 10 minutes or so at 450 F.



  1. I finally tried this last night and it was excellent. It really satisfied that "need" for pizza.

  2. this crust is phenom

  3. Thanks for sharing this recipe it's definitely a really good reward for my brother who got his Food Safety Course 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.