Move over Pizza Pizza and Domino's!! You no longer have a hold on my husbands pizza addiction. I have a creation that meets all his pizza requirements AND also meet all my nutritional requirements!
So here's the thing, paleo and primal pizza crusts are hard to find, almost never nut-free, and almost always taste like a pile of crap. I have a pizza-loving hubby to contend with!! A pile of crap is not going to cut it!! So I've tried the cauliflower crust. It was ok! Very chewy because of the sheer amount of cheese in it. It also was pretty greasy for the same reason. It was also squishy... like squeaked-when-you-ate-it squishy which was a weird texture for me. I'm going to tweak with that recipe and see what I can come up with that still has all the nutritional yumminess of cauliflower but with a drier, crispier, bread-like texture that we are hoping for with a pizza crust. Will definitely post if I'm successful!
So, onto our current pizza crust! It's made with coconut flour, which is my go-to flour being primal and nut-free. It also has some cheese, so definitely nixes any hope of advertising this as "paleo", but it is delish and totally worth it!
Let's start with the crust! It's thin and crispy and just what we are looking for in a pizza crust. If you're a thick crust pizza lover, this may not being for you because this is NOT a doughy mass kind of crust. You could try rolling this thicker and see the results. I have not tried this so I can't attest to the texture it would deliver but, hey, fill your boots!! (And let me know said results!)
Preheat your oven to 450 degrees.
1/4 cup coconut flour
1/2 cup of shredded full fat cheese (hopefully from grass-fed organic milk, but I know that's hard to find in Canada)
1 teaspoon of Italian seasoning
Pinch of sea salt
These are my ingredients. I also have my tomato sauce in the picture as I was about to make the pizza sauce for the pizza (recipe will be posted soon). I use organic ingredients but that is a call only you can make.
No here's the easy part! Dump your dry ingredients into the bowl, add the cheese (I used a combination of marble, pecorino romano, and parmagiano reggiano), and give it a quick whisk to combine. Crack your eggs right into the dry ingredients and add your oil. It will look just like this!
Mush it all together and you get this!
Ok, this is the pain the butt part. I've tried pressing this into a shape and it usually ends up way too thick and a huge gloppy mess. The easiest way I've come up with to roll this out, is to use a extra large piece of parchment paper. Tear off a piece of parchment paper that is twice as wide as your cookie sheet and fold it in half so it is approximately the same size as your pan. Open up the folded parchment like a book and put the dough in the middle of one size. Cover the dough with the other side of the parchment and pat down until it's a thinner disk. After this, I usually just use a rolling pin and roll it out, on top of the parchment, until I get it to the thickness I'm looking for. This is how mine turned out.
From here, trim your parchment paper so it will fit onto your cookie sheet and pop the crust into the over for 12-15 minutes. I'd start watching it around the 10 minute mark so the edges don't burn. This is what it should look like after baking.
Let it cool for a couple minutes. Basically you just want it to be cool enough to flip over. Once you flip it over, pile on your sauce and toppings. For ours, I piled on mushrooms, peppers, sausage, and pepperoni (hubby's favourites - it was his last dinner before he deployed) and then topped it all with more cheese. Pop it back into the oven and bake until it's bubbly and hot! This is it when it came out! YUM!
Now...I know what you're thinking... there's all those toppings on such a thin crust. And it's a primal crust... this is one of those rip-off, knife-and-fork pizzas. Oh no no!! Knife-and-forking a pizza in our house is a crime! So here's the proof!
Pizza in hand!!! Happy hubby with yummy primal pizza. Another win for me! Happy pizza building folks!