Thin-Crust BBQ Pizza with Crispy Bacon
Makes one 10-inch round pizza
This paleo pizza recipe by cookbook author Caroline Potter has a secret ingredient in the crust: sauerkraut. Though we love the Kicking Barbecue Sauce on this pizza, it can also be served with smoked or grilled meats.
- [Image]: http://cdn.glutenfreeliving.com/2016/02/bbq-pizza-lg.jpg
- KICKING BARBECUE SAUCE
- 1 15-ounce can tomato sauce
- ¼ cup molasses
- 2 tablespoons maple sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons coconut aminos
- 2 tablespoons Dijon mustard
- 1 tablespoon gluten-free tomato paste
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon fresh cracked black pepper
- ¼ to ½ teaspoon cayenne pepper
- ½ heaping cup plain sauerkraut, strained completely of all juices
- 1½ cups almond flour
- ¼ cup arrowroot flour
- ½ teaspoon Celtic sea salt
- 1 teaspoon garlic powder
- 1 egg
- 1 tablespoon olive oil + more for greasing hands
- ¼ cup Kicking Barbecue Sauce
- ½ cup leftover pulled pork
- 1 small shallot, thinly sliced
- 3 ounces mozzarella, shredded, optional (omit for dairy free)
- 6 slices bacon, cooked and crumbled
- Cilantro, optional, for garnish
For the Kicking Barbecue Sauce: Place all ingredients in a medium saucepan. Whisk together until all ingredients are fully incorporated.
Place a lid on the pot and turn the heat on low. Lightly simmer for 20 minutes, stirring halfway through cooking. Remove the pan from the heat and allow to cool for 30 minutes.
Transfer the barbecue sauce to an airtight container and chill in the refrigerator for a minimum of 2 hours before serving.
Use to garnish any smoked or grilled meat or add to pizza.
For the pizza: Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Add the sauerkraut to a nut milk bag or fine mesh cloth. Strain out the excess juice, making sure that all juice is removed, then measure out ½ heaping cup.
Combine the strained sauerkraut, flours, salt, garlic, egg and olive oil in a food processor. Pulse several times, then scrape down the sides and bottom of the processor bowl. Pulse again until a ball of dough starts to form, being careful not to overmix or the flours will turn gummy. Use a spatula to scrape the dough out of the processor, forming it into a ball.
Rub your hands with a bit of olive oil and take the dough into your hands, coating the outside with the olive oil from your hands.
Flatten the dough onto the prepared baking sheet using the tips of your fingers to gently and patiently spread into a thin circular crust, 10 inches in diameter. If necessary, lightly re-oil your hands.
Bake the crust for 15 to 17 minutes, or until the edges start to crisp, then remove from the oven.
Increase oven temperature to 375° F. Layer your toppings onto the pizza crust, starting with the barbecue sauce, pork, shallots, mozzarella and, finally, the bacon. Bake for 15 minutes or until golden brown and bubbly.
Cool for 5 minutes before slicing. Garnish with fresh cilantro, if desired.
Cook’s Tip: If you decide to use Italian-flavored toppings, add some dried Italian herbs and oregano to the dough. This pizza can easily be made dairy free by omitting the cheese. Just watch the toppings carefully so they do not burn.
Nutrition Analysis: 820 cal, 66 g fat, 105 mg chol, 1160 mg sodium, 29 g carbs, 8 g fiber, 6 g sugar, 32 g protein.
Reprinted with permission from All-American Paleo Table by Caroline Potter (Page Street Publishing, Oct. 6, 2015). Photography by Caroline Potter.
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