It turns out there are more ways to paleo-ify pizza than there are reasons I should get a standing desk.
Since I’ve eaten a lot of pizza in my time, and made a few at home too, I thought I’d help you navigate the many versions out there.
A word of warning before we get into it though, this post will almost certainly leave you craving a slice 🙂
I’ve seen a few versions of a basic crust involving paleo-friendly flours:
- The Healthy Home Economist has a good coconut flour crust that handily splits into two 8in pizzas so if your hubs likes fruit on his pizza (eww) and you think that’s the work of the devil, you can customise accordingly and it doesn’t have to come to blows.
- Also at the HHE is a basic almond flour version which looks pretty similar. All you need is almond flour, a few Italian seasonings, coconut oil and parmesan cheese.
I’ve tested the coconut flour version and it’s my go-to recipe for any kind of pizza or flatbread (in fact, I know it off by heart now…perhaps that’s a sign I eat too much pizza). Just be mindful of how easily coconut flour absorbs moisture and don’t over-stir the batter. You should have a semi-runny batter that is easily spooned onto a baking tray.
The Vegetable Crusts
There are a helluva lot of creative cooks out there. I’m constantly surprised by how many vegetables people are cramming into bread substitutes.
I used a cauliflower crust for my Bacon, Avocado & Arugula Flatbread. It came out fine, but quite crumbly and the consistency wasn’t as firmed as I’d hoped. If you’re trying it, I’d advise you to squeeze every drop of moisture out of the cooked veg before combining with the other ingredients. Otherwise you’ll end up with a sodden crust.
If you’re looking for a reliable cauliflower crust recipe, I’d recommend Lavender and Lovage which has a simple, easy-to-follow version or the dairy-free version at Love and Lemons, which was the inspiration for my Meat Feast Pizza.
Butternut squash. Now there’s a veg you’d never think to stuff in a crust, amiright?!
Well Empowered Sustenance has a dairy-free, grain-free, nut-free butternut squash pizza crust that is amazingly simple and looks delicious. This is high up on my to-make-next list.
For the brave and daring, here’s an interesting eggplant pizza crust that also happens to be dairy-free.
The Saffron Girl has a golden carrot crust that has me drooling (and kinda intrigued).
The Meat Crusts
There’s the folks that put veggies in their crusts. And then there are those who bid farewell to any kind of sense and decorum and just reach for the meats.
I’m not entirely sure how these ‘meatza’ creations hold together (I doubt you can just pick up a slice by hand and shove it in your face) but perhaps that’s part of the fun.
Weigh in: What’s your favourite pizza crust made of? Are you tempted to try any of the above? What’s your favourite must-have toppings?