Paleo Pizza Popovers

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I am pretty sure every person reading this blog enjoys pizza.  I’m also fairly certain that most people reading this blog either eat unhealthy versions of pizza or go way out of their way to try and make a healthy version?  I may be wrong, but sometimes you really want PIZZA (and there are recipes for that), and sometimes you just want the pizza flavor.  This is for the time when you feel lazy, don’t necessarily need the bread texture, but do crave some Italian without the guilt.  These popovers can be made tons of different ways.  I currently have a sweet and savory option on the blog, but the pizza version gets it’s own post.
Paleo Pizza Popovers
Ingredients:
3 Tbsp arrowroot or tapioca starch
2 Tbsp coconut flour
1/4 tsp salt
4 large eggs, room temp
1/4 cup canned coconut milk
1/4 cup water
1 Tbsp ghee or coconut oil
1 tsp Italian seasoning
5 slices pepperoni minced
Directions:
Preheat oven to 450F. In a small bowl combine the flours and salt.  In another medium bowl, whisk the eggs lightly and add the coconut milk and water.  Add the flour mixture and combine until smooth. Add in the seasoning and pepperoni. Put a little oil in each of the 6 muffin tins.  Put the muffin tin and oil into the oven for 5 minutes and remove.  Pour 1/4 cup batter into each muffin tin.  Cook for 15 minutes and reduce heat to 350F.  Cook until golden brown, which could be another 15 minutes. Serve over homemade basil pesto or red sauce.  Garnish with fresh basil.

Pizza Crust

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I have a few pizza recipes on the blog now and have kept all of them for various reasons.  However, this particular crust is my favorite because it’s crispy, you can pick it up without it falling apart, it doesn’t use almond flour, and I have found a way to up it’s nutrition by adding bone broth!  You can’t go wrong with any of them posted, but this just happens to be my go-to. The pizza pictured is a combo of basil, cherry tomatoes, shallots, and squash blossoms!  You can easily switch it to whatever is in season that your heart desires.
Pizza Crust
Ingredients:
2 cups tapioca flour
1/2 cup bone broth (or other liquid)
1 egg
2 Tbsp olive oil (or other fat melted)
1/2 tsp salt
1 tsp Italian seasoning
1 Tbsp nutritional yeast (optional) -this adds a slight cheesy flavor
Directions:
Preheat oven to 500F.  In a bowl, add all the ingredients together until you get a slightly moist, mold-able dough.  Press that dough into the bottom of a cast iron skillet and poke tons of holes in the bottom with a fork.  Bake for 20 minutes until the top is hard and you can “tap” on it with your finger nails.  It will also begin to pull away from the sides.  Rub the crust with the cut edge of garlic if you want a garlicy flavor.  Add your sauce and toppings before cooking again for another 15 minutes!  Enjoy!

Veggie Pizza Rounds

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Pizza is the number 1 favorite food in America.  However, what we like most about foods is usually the flavor.  So, if you can reproduce the flavor of pizza, people are usually just as satisfied as they are eating the real deal.  I have a couple different pizza crust recipes on my blog, but this is a recipe you can do really easily without having to have anything special.  No need for cast iron skillets, tapioca flour, coconut milk, etc.  It is pretty basic which is why I even hesitate to call it a recipe!  However, if one person decides to try it and likes it, then it was worth posting. ;)
Veggie Pizza Rounds
Ingredients:
butternut squash, peeled, neck cut into rounds
pizza sauce (I make my own, but you can use your fave)
uncured, organic pepperoni
Italian seasoning
Directions:
Preheat oven to 375F.  Grease a baking sheet and place the butternut rounds on the sheet.  Bake for 15 minutes and flip.  Bake another 10 minutes until fork tender.  Take the baking sheet out and spoon some sauce over each round, place pepperoni on top and sprinkle with Italian seasoning.  Place back in the oven under the broiler on HIGH for about 4-5 minutes.  When the pepperoni gets crispy edges, remove from the oven and serve!

Pesto and Caramelized Onion Pizza

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IMG_0919 IMG_0920

I have posted a pizza recipe before with a different crust.  All crust that is grain-free has a different texture.  So, in my opinion, you are just searching for the most desirable characteristic for your taste.  If you like it thin, crispy, with a slight chew, then this may be your crust.  I don’t make pizza often, but if you do, then here’s my recommendation, find 4 different recipes and every Friday night for a month, make a new one and find out which one your family likes best!  I will say this one is nice because you can pick it up and eat it just like pizza, and not all grain-free options can say that.

I did not want to leave the house, and that forced me to look through what I had.  I settled on basil pesto as the sauce because I had that in the freezer from summer.  I also had three onions and couldn’t resist caramelizing them as my topping addition.  That’s it.  No cheese, no meat, and I didn’t miss them either.  You could easily use whatever topping you’d like though, so play with them!

Pizza Crust (adapted from Ancestral Table)

Ingredients:

  • 2 cups tapioca flour
  • 1/4 cup canned coconut milk
  • 2 Tbsp grassfed butter
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • pinch of white pepper
  • 1 egg, beaten

Directions:

Preheat oven to 500F. On the stovetop, over medium-low heat add the coconut milk, butter, and salt.  Stir to combine and let it heat until it just starts to boil.  Add the mixture into a bowl with the tapioca starch.  Mix in the oregano and white pepper.  Let rest for a few minutes to lower the temp of the mixture.  Then add the egg.  Use your hands to knead the dough together.  If it is glue-like, sticky and runny, add more tapioca flour until it forms a workable dough.  Place half the dough on a cast iron skillet, pizza stone, or baking sheet and spread it thin with your finger tips.  Bake in the oven for 8 minutes.  Get the pizza out, add the toppings and bake for another 10 minutes.