I have had the opportunity to taste some of the best pizza in the world. All of which were in my home country, Italy. Perhaps my opinion on this is slightly biased. No matter.
My mother also made a pretty awesome pizza. Both a chewy and crisp crust. I’ve not been able to replicate it. As the base for your toppings, the crust is first and foremost important.
Pizza was a Saturday night ritual in our home. Something to look forward to after a night of partying. My mother always made sure to leave some warming in the oven for us. Actually, I believe it was incentive for my then boyfriend to get me home, and to keep him coming back for more. After all it is said that the way to a mans heart is through his stomach. ♥️ I’ve had some pretty big shoes to fill. Thanks mom.
Fast forward to a few days ago when I was craving pizza of another kind.
I’ve been investigating a few different methods of preparing a Paleo pizza crust, and I chose this particular one because I had the ingredients on hand and it seemed easy enough.
Recipe adapted from Love and lemons
1 medium head of cauliflower
1 cup almond meal( I used nuts.com)
1/4 cup ground flax seeds
3 eggs beaten
1 tsp oregano
1 tsp fresh basil finely chopped
1 tsp sea salt
1/2 cup tomato sauce
1/2 cup chopped or ground prosciutto
4 Tbsp pitted roasted black olives
3 oz. goat cheese crumbled
Preheat oven to 450′
Process the cauliflower using this blade
In a large bowl mix the first 7 ingredients.
Place a piece of parchment paper over a baking tray unless you prefer a pizza stone. Either will work.
Spread the “dough” over the parchment evenly to a 1/4″ base.
Bake for about 20 minutes. Remove from oven, spread with some tomato sauce but not too much.
Then add your preferred toppings. Reduce oven temperature to 350′ and bake another 15 minutes.
I had the prosciutto olives and goat cheese so those were the toppings I chose.
By all means use whatever toppings you like.
Serves 8 as a side.
If you can’t live without chocolate then this one’s for you.
1 1/2 cup almond flour
1/2 cup cocoa powder
1/2 teaspoon gluten-free baking soda
pinch sea salt
10 oz. pitted medjool dates
1/2 cup + 1 tbsp freshly brewed warm coffee
3 eggs at room temperature
2 Tbsp coconut oil
1 Tbsp pure vanilla extract
Preheat oven to 325*.
When measuring your dry ingredients be sure to be accurate. Level off the ingredients with a knife.
Mix together all dry ingredients (almond flour, cocoa powder, baking soda, and salt) in a bowl and
Sift these ingredients onto parchment paper, and set aside.
Place the dates and warm coffee in a food processor and blend until it forms a smooth paste. Then add eggs coconut oil and vanilla extract. Continue blending and scraping down sides of processor. The mixture should have a smooth consistency.
Add the wet to the dry and stir until smooth.
Grease an 8″ round cake pan with coconut oil and add a few tbsp of almond flour & cocoa to coat the pan and tap out the excess flour. Pour the batter in the pan. Tap the pan. Don’t worry if the batter isn’t perfectly smooth on top.
Bake for 25-30 minutes, or until a toothpick comes out clean. 28 minutes in an electric oven worked well.
Let cool for at least 30 minutes before serving so that it has time to set.
Place a large plate over the pan. Give the pan another few taps and Invert it into the plate.
Serve as is or with this simple frosting care of Elenas pantry.
Simple chocolate frosting :
1 cup semi sweet chocolate chips
1/3 cup virgin coconut oil
1 tbsp pure vanilla extract
Place chocolate and coconut oil in a bowl over a simmering pot of water.
Melt then add the vanilla. Place the frosting in a fridge for a half hour.
Frost your cakes over a rack as the frosting may drip down the sides.
The cakes can be left out at room temperature for a few days, or refrigerate in an airtight container for a week.
I’ve been craving bread so I started searching recipes for a good savoury herb bread.
I found a great basic Paleo bread recipe from Marks Daily Apple and made some minor changes.
This bread is just savoury enough and is amazing with herbed goat cheese. RECIPE BELOW
2 cups almond flour
2 tbsp coconut flour
1/2 cup rehydrated and chopped sun dried tomatoes
1/3 cup packed fresh basil finely chopped
1/4 cup golden flax meal (ground or processed flax seeds)
1/2 teaspoon sea salt *(alternately, try 1/4 tsp salt and 3 tbsp Parmesan cheese) if not100%paleo
1/2 teaspoon baking soda
4 eggs * room temperature
1 tbsp organic coconut oil
1 tbsp raw honey
1 tbsp apple cider vinegar
Preheat oven to 350′
Rehydrate tomatoes by placing them in a small pan with just enough water to cover them, simmer covered about 10 minutes over low heat,let sit in the water then remove when they are soft about another 10 minutes. Chop
Place almond flour, coconut flour, flax, salt and baking soda in a food processor
Pulse ingredients together, ADDING SUN DRIED TOMATOES AND BASIL * cheese optional
Pulse in eggs, oil, honey and vinegar
Spoon batter into a greased 7.5 x 3.5 loaf pan
Bake at 350° for 30 minutes
Cool and serve
* If you do not use the recommended size loaf pan, your bread will not be the proper height. I used a long loaf pan and could easily have doubled this recipe giving the bread more height.
I recommend sealing and refrigerating or freezing for future use.
Serve with herbed goat cheese
In a bowl combine 1/2 cup softened goat cheese and 1/2 garlic clove pressed with 1 tbsp each chopped fresh chives,parsley or any herb you desire and a pinch of sea salt and pepper.