Garlic & Rosemary Crust Paleo Pizza

By vdub

Ingredients

• 1 cup coconut flour
• 1 1/2 cups almond meal
• 1 cup tapioca flour
• 1 cup water
• 5 whole eggs
• 2 garlic cloves, finely diced
• 1 tbsp dried or fresh rosemary, diced
• 1 1/2 tsp baking powder, gluten free
• 5 tbsp olive oil

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from eatdrinkpaleo.com.au

Preparation

Step 1

Instructions

Preheat oven to 175C (around 350F).

Combine all crust ingredients in a large bowl and incorporate well with a whisk and a wooden spoon. The consistency of the mix is going to be nothing like a traditional pizza dough. It will be more like a thick pancake mix, because essentially that’s what we’ll be baking in the oven.

Place a sheet of baking paper on top of the pizza baking tray, you might need to use two overlapping sheets depending on the width of the paper. Scoop and add half of the mix to the middle of the tray. Using a spatula, spread the mix to the edges keeping a circular shape. Make sure the thickness is as even as possible in the middle and the edges (see photos below). Place the tray in the oven, on the middle shelf, and bake for 15 minutes or until it’s light golden brown. You can either use two baking trays at once or pre-bake the crust in two batches. If baking two trays at once, swap them around half way through as the heat is different at the top and bottom of the oven.

While the bases are cooking, prepare the toppings. Heat ghee or coconut oil in a frying pan and sauté onion until soft. Add diced pre-soaked porcini, fresh mushrooms, salt, some pepper and cook for 4-5 minutes.

For the base sauce, mix diced tomatoes or tomato passata with dried or fresh herbs and a pinch of salt.

Take pizza bases out of the oven, remove the baking paper from underneath and let them cool down slightly before adding toppings. Leave the oven on.

For pizza 1: spread 2-3 tablespoons of tomato mix, scatter salami and zucchini slices, throw some olive slices and sprinkle with some dried chili flakes. For pizza 2: spread 2 tbsp of tomato mix, scatter onion and mushroom mix, a few zucchini slices, and Pecorino cheese (optional).

Bake each pizza with the topping on for a further 10-12 minutes at 175C. Once ready, drizzle each pizza with a little olive oil or even truffle oil on the mushroom pizza if you have it. Serve with a side salad and a cheeky glass of red.