This Paleo pizza from cookbook authors Hayley Mason and Bill Staley is free of nightshades, a group of plants that includes white potatoes, eggplant, tomatoes and peppers, as well as spice made from peppers such as paprika, red pepper flakes and cayenne pepper. A nut-free pesto substitutes for tomato sauce. This pizza recipe is also corn free and can be made dairy free.
- 1 recipe nut-free pesto
- 2½ cups tapioca starch, divided
- 1/3 cup coconut flour
- 1 tablespoon baking powder*
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 4 large eggs, beaten
- ¼ cup filtered water
- 3 tablespoons coconut oil, melted
- 2 cremini mushrooms, thinly sliced
- ¼ cup baby arugula
- 3 slices prosciutto, torn apart*
- 6 very thin slices red onion
- 8 ounces buffalo mozzarella, sliced (optional; omit for dairy-free)
- *Hain Baking Powder and Applegate Prosciutto are corn free.
Prepare the pesto and set aside.
Preheat the oven to 350° F and line a large baking sheet with parchment paper.
Place 2 cups of the tapioca starch, coconut flour, baking powder, salt, oregano, garlic powder, onion powder and pepper in a medium mixing bowl. Stir the dry ingredients with a spoon until they are evenly combined.
Create a small hole in the center of the flour mixture and pour the eggs into the hole. Pour in the water and slowly blend the eggs and water into the flour mixture. Add the melted coconut oil and blend again until the mixture starts to come together and resemble dough.
Add the remaining ½ cup of tapioca starch and, using your hands, knead the starch into the dough. This will create the real dough texture you are looking for.
Form the dough into a ball and place it on the parchment-lined baking sheet. Carefully form the dough into a pizza crust by pressing outward in a circle with your hands. Massaging a bit of coconut oil into your hands will help you keep a nice, smooth surface on the dough. Keep working with it until you have the shape you want; it should be about 3⁄8-inch thick, with slightly thicker edges.
Bake the crust for 20 minutes, until it is cooked through. Remove from the oven and increase the oven temperature to 450° F.
Cover the crust with a thin layer of the pesto and top with the mushrooms, baby arugula, prosciutto, onion and buffalo mozzarella, if desired. Bake the pizza for 10 minutes, or 15 minutes if you added mozzarella.
Nutrition Analysis: 520 cal, 33 g fat, 130 mg chol, 830 mg sodium, 52 carbs, 4 g fiber, 1 g sugar, 9 g protein.
Reprinted with permission from Make It Paleo II, published by Victory Belt Publishing. Recipe and photos by Hayley Mason and Bill Staley.