When you think pizza, you probably don’t think paleo pizza. This paleo pizza, well technically primal because I include cheese, is made using eggplant and almond flour and is satiating enough that a couple slices quickly fill you up. Give it a try, I promise even your pickiest eater won’t question the fact that it’s eggplant.
It’s Friday night and you come home from work happy that the weekend is finally here and now that the work week is over there’s no way you want to head to the kitchen to cook dinner. So what do you do?…pick up the phone and dial your regular pizza joint for a quick Friday night fix!
What’s funny is it’s Friday night and everyone else in town is thinking the exact same thing. After you place your order the girl on the other end utters the inevitable, “it’ll be ready in 45 minutes to an hour.”
Well I’ve got a better idea for you. Instead of having the pizza joint make your pizza, try this homemade paleo pizza on for size. Believe me, you’ll never order from that place again (at least that’s how it’s been in our house)! :)
Let me warn you, this paleo pizza takes some time, but it’s totally worth the wait!
You’ll need a pizza stone or a rectangular cookie tray would work too along with some parchment paper. Feel free to swap out my toppings for those you enjoy more. I change it up every time, but here’s an example of one I’ve made in the past. We’ll just call this one “The Works” because I definitely load it up. :)
Johnny B. Truant sent a photo of his version of Paleo Pizza. Thanks Johnny!
Send me a photo of this recipe or any other that you prepare and I’ll add you to the site! :)
- 1/2 cup almond meal or almond flour
- 1/4 cup parmesan cheese (I always buy a chunk and grate it)
- 1 egg white
- 2 cloves garlic
- 1 medium to large eggplant, around 1 pound grated
- sea salt, coarse ground black pepper, dried oregano, to taste
- grassfed butter
- tomato paste or pizza sauce
- mozzarella cheese, optional
- mild ground italian sausage
- onion, chopped
- 2 cloves garlic, minced
- green pepper, sliced
- dry italian seasonings
- Preheat the oven to 450° F
- Use a food processor to grate the eggplant.
- Transfer the grated eggplant to a medium size mixing bowl.
- Measure out the cheese & almond meal and add the 2 cloves of minced garlic to the bowl along with the egg white.
- You can add any other extra ingredients or seasonings to the crust. I usually add some salt, pepper and oregano, to taste.
- Mix together all the ingredients so they're fully blended.
- Roll out the Parchment paper along whatever you are using to bake your crust. I have a Large circular Baking Stone, but you can use any baking sheet of any shape.
- Butter the Parchment paper. Note: You'll see why this is important to do when you get to step 12.
- Pour the pizza dough mixture out on the parchment paper, and using your hands, flatten out the dough into your desired shape.
- Put in the oven for 15 minutes.
- While the crust is cooking cook the italian sausage in a skillet over medium heat and cut up all the veggies you'd like to use for your toppings.
- Pull the crust out of the oven and use the parchment paper to help you flip the crust over back onto the stone. At this point the crust should be slightly cooked through. Not much of the crust should stick to the paper since you buttered it. At this point you can now throw away the parchment paper, it's done its job.
- Put it back in the oven for another 5 minutes, still at 450° F (After 5 minutes, if the crust edges don't look completely done, give it a minute or two more, but keep your eye on it so it doesn't burn.)
- Pull out of the oven and let it cool for 5-10 minutes. This will increase how firm the dough gets, prior to adding the toppings.
- Decorate your pizza with all the toppings you'd like.
- Put back in the oven for another 10 minutes, now at 350° F. Once the cheese is melted, you know it's done
- Take the pizza out of the oven and let it sit for about 5 minutes to cool down, then cut & eat!
- Enjoy :)