Sunday, August 4, 2013

Paleo Pizza: Thin Crust

Lately I have felt like the world was torturing me with commercials about pizza. Since I've started the Paleo diet, I haven't been able to eat traditional wheat and even though my body is feeling better because of it, my mind misses it. A lot.

I've experiment a bit until I found a recipe that I was happy with and here it is! I really hope you like it as much as we do!

The crust is thin, soft, yet crunchy with mild flavors of herbs and garlic. If you're looking for a pan pizza, then you've come to the wrong place! But for a thin crust pizza, this is pretty darn good.

Using the recipe provided, it typically serves 2 at my house, but I'm sure the man could eat a whole pizza by himself. He says the only way to make this better is to add more meat (of course!).

What You Need (Crust)
  • 1/2 c Almond Flour
  • 1/2 c Tapioca Flour
  • 1/4 c Potato Starch
  • 1 TBSP Italian Seasonings
  • 1 tsp garlic powder
  • 1/3 c water
  • 1 tsp gelatin
  • 1 egg
  • 1/4 cup olive oil 
  • Salt 
Preheat oven to 400F

Mix flours and potato starch into a small bowl with seasonings. Whisk to combine.

In a separate bowl, mix water and gelatin. Add egg and oil, whisk to combine.

Combine wet mixture into dry mixture, stirring to mix ingredients. Batter will not look like traditional dough but it should be thick enough to pour onto pan and it will spread out slightly and then hold it's shape.

Spray the baking pan with olive oil mist and then pour the batter directly onto dish. Let it find it's natural spread and then spread the batter  further with utensil to push out edges. You want it to be thin! If you make it thick the middle will have a strange texture and that's no bueno.

Bake for 20 minutes, until edges are firm and center is set. Let cool for about 5 minutes and then gently use a spatula to lift pizza off baking stone. Don't be scared if it sticks-- just be patient and lightly pull it up little by little. I've made this quite a few times and I've never had the crust break.

Flip pizza crust over. If the bottom looks undercooked, then put back into the oven for 3-4 minutes with undercooked side up.

While crust is cooking, make the pizza sauce and prepare the toppings.

What You Need:

  • 6 oz Tomato Sauce
  • 3 oz Tomato Paste
  • 2 tsp Italian seasonings
  • 1 tsp garlic
  • 1-2 tsp red pepper flakes (optional)
Mix ingredients in a pot. Simmer on low until heated through.


You can really use any toppings you like, but this is how I make my favorite pizza!
  • 2-3 oz Prosciutto, thin cuts, sliced (or torn)
  • 1/4 lbs hot Italian sausage, cooked and crumbled (recommended by the man)
  • 4-5 small Mozzarella balls, diced
  • 1/4 c Spinach
  • 1 large tomato, sliced
  • 2-3 basil leaves, chopped
  • Goat Cheese crumbled (optional)
  • Salt and pepper
After the original bake, I flip the pizza crust over and put it back in the over if the crust looks under baked. Then I place the toppings on the crust. I like to do this for two reasons: it provides a slightly crunchier crust and typically the edges curl under during the original bake so this gives it a bit more of a "crust" edge.

I place the topping in this order: sauce, mozzarella, proscuitto, Italian sausage, more mozzeralla, tomatoes, spinach, basil, goat cheese, salt and pepper.

Put back in the oven for 3-5 minutes on broil until the edges are just a little browned and cheese is melted.

Eat it hot! It won't last long.

Sherri Griffin
Sherri Griffin

Thanks for checking out my blog. I get serious about a few things in life: animals, chemicals, and food. For the rest I can't promise anything so keep the bar low. For more about me check out my "About Me" page! Happy DIYing!

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