Watch out! There’s a new Pizza in town. If you have a Pizza Passion like me, get ready. This Paleo Pizza is loaded with flavor and nutrition. It’s a real meal. Most pizzas don’t excite my senses – they’re often tasteless with processed ingredients, acidic tomatoes, or don’t satisfy my craving. However this pizza is luscious and alive with real-food flavor.
A pizza dough should be delicious! Here’s a recipe for easy yeast-free 12″ crust. Or take a look at my yummy Paleo Pizza Dough recipe in various sizes. No-Tomato Sauce is my go-to topping because it is delicious and free of nightshade tomatoes – a common allergen. You can make the No-Tomato Sauce ahead of time and keep it on hand. Or use your favorite tomato sauce. I can’t live without cheese on my pizza, so here’s a recipe below for dairy-free coconut “Mozzarella cheese” made in the blender! It’s fabulicious, and better made ahead of time so it can harden in the refrigerator. However in a pinch, you can just pour it on the pizza, and it will be wonderful. I freeze the No-Tomato Sauce and Mozzarella cheese so they’re ready when I need them fast. You’ll find a few non-standard ingredients below – just click on the link for info and where to buy.
Add your favorite toppings – I used onions, mushrooms, basil. This is a basic Vegan Pizza, but you can add meat. Today I used natural Prosciutto cured with salt only, no nitrates, sugar or other additives. I made it half Vegan and half with Prosciutto. Both sides were yummy! This recipe makes one fantastic 12-inch Primal Pizza. Serves 4.
- 1 tablespoon lemon juice
- 4 tablespoons unsweetened coconut milk, thick (or 2 tablespoons if thin.)
- 1/2 cup coconut butter, softened (put the jar in a bowl of warm water)
- 1 1/2 tablespoons nutritional yeast, for a cheese flavor
- 1/2 teaspoon unprocessed salt
- 1/4 teaspoon Vitamin-C crystals, optional, for a sharp cheese flavor
- 1/2 clove fresh crushed garlic, optional. (Try it, it's amazing!)
- 1/3 cup coconut oil, melted (put the jar in a bowl of lukewarm water)
- 2 1/2 cups No Tomato Sauce (or your favorite tomato sauce)
- 1 2/3 cups almond meal or flour
- 1/2 cup arrowroot powder
- 1/2 teaspoon baking soda
- 1 teaspoon unprocessed salt
- 2 eggs (Go for pasture-raised, organic if possible)
- 2 tablespoons olive oil
- 2 cloves garlic, crushed,
- 1 tablespoon basil or rosemary, chopped
- 2 cups No Tomato Sauce (Or use your favorite tomato sauce)
- 2 cups mushrooms, sliced and lightly sauteed in olive oil and garlic
- Other optional toppings - onions, olives, zucchini slices, anchovies, etc.
- 4 - 6 thin slices Prosciutto, naturally cured, no-nitrites (optional)
- 2 green onions, sliced
- 2-3 tablespoons basil or oregano
- In any style blender, add lemon juice, coconut milk, coconut butter, nutritional yeast, salt, Vitamin C crystals, and optional garlic. Blend well. Add melted coconut oil last and blend briefly until smooth.
- Pour into a freezer-safe container and freeze. If you use a flat container, it can freeze in 2 hours. Remove from freezer, slice into 1/8-inch slices and put on a plate in a cool place so it doesn't melt.
- Preheat the oven to 350 degrees. In a medium mixing bowl, add almond meal, arrowroot, baking soda, salt and garlic. Mix well. Add eggs, olive oil, and optional herbs. Mix well until a coherent dough forms, form it into a ball, and press it flat on a 12" pizza pan or the equivalent. Press dough to create a rim at the edges. Bake the crust for 20 minutes.
- Preheat the oven to 400 degrees. Organize toppings on a counter ready to put on the pizza. Spoon the No-Tomato Sauce on the baked dough and spread it evenly to the edges. Put Mozzarella Cheese slices on top. Sprinkle mushrooms over the cheese. Add any other toppings desired, finishing with green onions, and basil or oregano.
- Bake for 15 minutes at 400 degrees, on the upper shelf of the oven, or until lightly browned. Remove from oven, slice and enjoy!