Hey there. Here are a couple pizza crust recipes taken from Catalyst Athletics blog and Easy Gluten-Free Baking cook book by Elizabeth Barbone. You will have to go to Sprouts to get the majority of the ingredients. I'm sure Whole Foods carries them as well. I've also re-added Patrick's simple pizza crust at the bottom.
Paleo Pizza (I haven't tried this yet, but am thinking Saturday night baby! And I also am imagining making Katie's pesto sauce instead of cheese...And this is awesome because it can be blocked out for those of you Zoning!)
Paleo Pizza Crust (makes one 9" personal pizza crust)
4 oz chicken breast
1 tbsp almond flour
1 tbsp buckwheat flour
½ tsp non-alum baking powder
1 egg
1 egg white
Spices to taste (basil, oregano, garlic, pepper)
Preheat oven to 350 degrees.
Grease 9” pie pan with oil olive and dust with buckwheat flour.
Boil chicken until done. Cut chicken into small pieces.
Whisk eggs. Add in almond flour, buckwheat flour, baking powder, and spices.
Combine all ingredients in food processor or blender. Mix until you have a stiff batter.
Spread into pan.
Bake 30 minutes at 350 degrees. Until light brown and firm.
Calories 338; Carbs 7%, Protein 57%, Fat 35%
You can add whatever topping s you’d like. I added 1 tablespoon olive oil drizzled on top and 1 ounce of jack cheese (not paleo).
Thin-Crust Pizza (Unfortunately, still comes out thick. Maybe I need a bigger tray or to split up the dough and make 2 pizzas...Anyways)
Dry ingredients:
1 1/2 cups brown rice flour
1 1/2 cups white rice flour, plus more for dusting
1/3 cup potato starch
3 T xanthum gum (made from corn)
1 1/2 t sea salt (I prefer Celtic sea salt)
Wet ingredients:
1/4 cup olive oil, plus more for the pan
1 large egg
2 1/4 cups warm water (110F)
1 packet (2 1/4 t) active dry yeast
Nonstick cooking spray.
1. In a medium bowl, whisk together dry ingredients.
2. In a small bowl, combine wet ingredients.
3. Add wet ingredients to dry ingredients. Using a stand mixer, mix dough on low speed for 1 min. Turn mixer to med-high and mix dough for 8 min; scrape down the sides of the bowl at least once during the mixing. (Warning, I used a hand held mixer and it broke... ;) )
4. Lightly oil a 12 x 18-inch cookie sheet. On a lightly rice-floured surface, roll dough out into a large rectangle. Transfer dough to the cookie sheet. Press dough to fit the pan. Lightly spray a piece of plastic wrap with cooking spray and cover the pan lightly with plastic wrap. Allow dough to rise for 45 minutes in a warm, draft free environment.
5. At least 15 min before dough has finished rising, preheat oven to 425F.
6. Remove plastic wrap from pan and bake dough, without topping, for 12-15 min. (**Don't forget this step! I did...I hate following recipes. So the crust was VERY doughy)
7. Remove crust from the oven and immediately top with desired toppings.
8. Return pizza to oven and bake until cheese melts and is golden brown. Allow pizza to cool 3 to 5 min before cutting into pieces.
Serves 4-6.
And don't forget Patrick's simple of simples...
3 cups almond meal
1/2-1 cup flax meal
3-4 eggs
Mix it all together. Press onto a cookie sheet. Top with your favorite ingredients. Bake on 350-375. This is my kind of recipe and my kind of cooking. A little of this, a little of that...yep that looks about right, feels about right, tastes pretty darn good...