You can never have pizza too often, not in our house.
I think that since switching to a paleo-styled diet, we may have it a bit less than we used to (pre-paleo), but we do still have it regularly--generally, as often as I am "on" with eating cheese, lol.
So, back to my love of pizza! There are just a million ways to make it--paleo has liberated me into experimenting with just about everything I can get my hands on. For pizza, there's the toppings--pepperoni or hamburger-style or many veggies ontop (with pesto!), or tandoori chicken or buffalo-wing-flavored chicken, with any type of cheese you could imagine. And there's also crusts to consider: The almond flour thin-crust pizza (here), there's cauli-crust pizza (here), there's meatza, and if you're especially lazy, you can serve pizza toppings over a baked sweet potato (here). I even had a fabulous cauli, kale, and carrot crust, thanks to fresh4five here. The variations continue with this post, too! (And I have more variations on this one in the near future, so just wait and see!)
I recently received my quarterly edition of Kraft's What's Cooking Magazine (Spring '13 www.kraftcanada.com).... And this (below) is what I saw on their front cover. I know, cruel, right? Not as cruel as their dessert issues, let me tell you. I saw this one and immediately thought I could paleo-ify this! It combines two staples from our household--the taco salad, and pizza. What's not to love?
It was easy, really, and I already owned all the staples in my house to make this with. (Don't let the list of ingredients fool you, it's not hard at all). So here's what I did:
|The magazine image at Kraft....|
2 Tbs salsa
2 Tbs tomato paste
1 Tbs chili powder *
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp paprika
1/2 tsp pepper
1 tsp salt
1 cup almond flour
1/2 c coconut flour
1/4 cup tapioca starch
1 tsp oregano
1/2 tsp garlic
2 Tbs olive oil
2 Tbs water
2/3 c cheddar, grated
1 plum tomato, sliced
spring greens lettuce
ranch sauce (recipe here) ***
First, cook your meat; brown beef in skillet and when almost cooked through, add spices. When meat is no longer pink, add tomato paste and salsa. Turn off and set aside.
Preheat oven to 375F.
While meat is cooking, make pizza dough: In large bowl, mix dry, add eggs, oil, and water and form into dough ball. Place on parchment-lined cookie sheet or perforated pizza pan. Slightly flatten dough with hands, then place another parchment over top of it and slowly roll out into a circle (or rectangle). Bake crust for 8-10 minutes, until set but not browning. (Prep your cheese, tomato, lettuce and ranch sauce here if you haven't already)
Remove crust from oven and spread with taco meat, grated cheese, sliced tomatoes, and place back in oven for 8-10 minutes more, until cheese is completely melted and crust is just beginning to brown. Remove from oven, sprinkle immediately with lettuce and drizzle with ranch sauce.
Eat up and enjoy! You can totally hold this crust in your hands to eat it. I like mine with extra hot sauce, but you could top it with extra salsa, too.
A couple of notes:
* This spice blend comes from Mark's Daily Apple (here). I don't make his taco shells, but the spice mix is PERFECT and I've used it a thousand times.
** Because almond flour is expensive around here, I altered the usual thin-crust pizza for this recipe. If you can afford it, go for the original. This one is cheaper for me to make, though, and holds together just as good.
*** This ranch sauce is perfect, but if you don't have yogurt, just add a splash of lemon juice to the mayo and add the spices. It's just as good that way. And thin enough to drizzle.