Here’s the deal – My family loves pizza. Our love affair with pizza was really elevated to the next level when my husband and I celebrated our honeymoon in Italy and then returned 5 years later. We had every kind of pizza there; pizza bianca, pizza from a little place in Venice, in a shop near the Trevi fountain in Rome, pizza from random food carts, and probably the best, a Pizza Margherita in Naples. You name it, we had it. It was all incredible! As you may have guessed, the hardest part of following a Paleo/Primal lifestyle was giving up our beloved pizza.
I’ve tried multiple methods for making pizza using the eggplant crust, oopsies crust, cauliflower crust, meatza (great, but not really pizza), but nothing came close. There’s some local restaurants where we’ve tried their gluten free pizzas and they fell short as well, really expensive, too crunchy and tiny. I have been determined to make a great pizza without using any grains or nut flowers.
I’ve had this idea in my head about how to make a fantastic crust that you can hold and fold and has the right amount of chew to it. Well folks, I think I’ve done it! Behold, the best primal pizza ever!!
Best Primal Pizza Ever
1 cup water
1/2 cup ghee, grass-fed butter or extra virgin coconut oil (I like this one)
1 tsp sea salt
1 tsp granulated garlic
1 1/2 cups tapioca flour
1/2 cup coconut flour
1/4 cup pureed fire roasted tomatoes (I use this one)
2 cups shredded cheese (any will work – I used monterey jack because that’s what I had)
Toppings of choice (I used seasoned ground beef and fresh thyme from my garden)
Preheat the oven to 350 degrees F. In a medium sauce pan, combine the fat of choice, water and salt and bring to a boil.
Remove from the heat and stir in the garlic and then the tapioca flour. Combine well and let it cool for about 5 minutes.
Next add in the eggs, combining well and then the coconut flour. Knead the dough until it comes together nicely.
Plop the dough onto a parchment lined baking sheet and spread it out with your fingers until it looks like this:
Now place it in the oven for 35 minutes. When it comes out, it will look like this:
The underside should be nice and golden brown like this:
Next spread out the tomato puree onto the crust nice and thin like this:
Then top with cheese and toppings of choice.
Turn your oven to broil and stick the pizza in for about 8 minutes, or until the cheese is nice and browned.
UPDATE: I ran the numbers on the entire crust (made with extra virgin coconut oil) and they came to roughly- calories: 2010, fat: 128.74, carbs: 188.68, net carbs: 168.68 and protein: 19.08
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