Tag Archives: Paleo pizza

Paleo Pizza

22 Jan

Yes, paleo pizza!  An almond sweet potato crust that gets crisp on the edges, roasted garlic leek sauce, topped with prosciutto and lemon EVOO arugula.  YUM!  Yes, my crust is purple, compliments of the purple sweet potatoes I used.

Paleo pizza: almond sweet potato crust, roasted garlic leek sauce, prosciutto, and lemon olive oil arugula

Paleo pizza: almond sweet potato crust, roasted garlic leek sauce, prosciutto, and lemon olive oil arugula

Ingredients:

Crust

2 cups mashed sweet potato

2 cups almond flour

3 large eggs

1 tsp. baking powder

2 tsp. dried oregano

1 tsp. kosher salt

Sauce

2 tbl. ghee or olive oil (I used ghee)

2 heads garlic, roasted

2 leeks, white and light green, sliced

1/2 tsp. red pepper flake

2/3 cup So Delicous culinary coconut milk

Kosher salt

Pepper

Topping

1/2 pound prosciutto (no nitrates or sugar)

2 cups baby arugula

1 tbl. + 1 tsp.  extra virgin olive oil

2 tsp.  tbl. lemon juice

Method:

Preheat oven to 375°F.  Cut the tops off of two heads of garlic so that each clove is exposed.  Brush exposed cloves with a little olive oil, wrap each head in aluminum foil and bake for 30 minutes.  In a large bowl combine mashed sweet potato, almond flour, eggs, oregano, baking powder, and salt.  Now, this is the tricky part because this dough is sticky.  I wore lab gloves, but if using bare hands wet them with a little cold water to make this easier.  Spread the dough on a baking sheet lined with parchment paper to form a rectangle of even thickness the size of the baking sheet.  Bake the crust at 375°F for 30 minutes.  Sauté your leeks in 1 tbl. ghee or olive oil until soft, transfer to food processor.  When garlic has finished roasting and is cool enough to handle, squeeze the cloves out of the head into the food processor.  Add 2/3 cup coconut milk, 1/2 tsp. red pepper flake, 1 tbl. ghee (or EVOO), salt and pepper to food processor and puree mixture until smooth.  Spread roasted garlic leek sauce over crust almost to the edge (leave enough room to hold while eating).  Dollop prosciutto all over the top.  Bake an additional 10-15 minutes at 375°F to crisp the prosciutto a little.  In a mixing bowl whisk together 1 tbl. + 1 tsp. olive oil and 2 tsp. lemon juice then toss with arugula.  Sprinkle dressed arugula onto pizza.  I cut my pizza into 8 slices.  Enjoy!

Paleo pizza!

Paleo pizza!

 

Paleo White Pizza: garlic leek sauce with prosciutto, chicken, and arugula

24 Mar

The most common cheat foods have got to be cheese, pizza, pasta, and ice cream…right?  Yes, I’ve come up with paleo pizza recipes, but there are still two pizza places out there that have me beat!  Tonight I got extra creative in the kitchen because the gym is about to start a 60 day paleo challenge and I want to help my fellow Paleo Princess get through the next three months without a cheat day!  I’m really excited about this recipe.  Does it take some time to put together?  Yes.  Is it worth it?  Yes.

Ingredients:

Crust

3 1/2 cups riced cauliflower (one small head)

1 1/3 cups almond flour (I used almond flour because I was out of almond meal and the closest sore only had blanched almond flour)

5 eggs

3 1/2 tbl. nutritional yeast (NOT active yeast)

1/2 tsp. kosher salt

~ 8 grinds fresh pepper

3/4 tsp. dried parsley

Sauce

2 sautéed leeks

2 heads garlic, roasted

2/3 cup unsweetened coconut milk beverage or So Delicious culinary coconut milk

1 tbl. olive oil

1/8-1/4 tsp. xanthan gum

1/2 tsp. kosher salt

~ 10 grinds fresh pepper

1/2 tsp. red pepper flake

Toppings

1 cup cooked chicken, diced

1/2 pound prosciutto

~2 oz. arugula

2 tbl. olive oil

1 tbl. lemon juice

Method:

Chop tops off garlic heads to expose cloves.  Wrap garlic heads in aluminum foil and bake at 350°F until the exposed gloves are browned and the garlic is soft, 45-60 minutes.  Rice cauliflower in your food processor and combine all crust ingredients into a dough.  Spread crust over a half sheet pan lined with parchment paper and bake crust at 450°F for 15 minutes.  For the sauce, squeeze the roasted garlic out of the bulb and into your food processor.  Clean, thinly slice, and saute two leeks in 1/2 tbl. olive oil until tender.  Add leeks, coconut milk beverage, olive oil, xanthan gum, kosher salt and red pepper flake to garlic in the food processor and blend until smooth.  Spread sauce over crust.  Top with prosciutto and chicken.  Whisk together 2 tbl. olive oil and 1 tbl. lemon juice and toss with arugula.  Top the pizza with half of the arugula and bake at 450°F for an additional 10-15 minutes.  Optional:  top finished pizza with remaining arugula.