Saturday, September 20, 2014

Pizza (gluten and dairy free)

I am a huge pizza lover but I always hated how I felt after eating it. Usually it included a heavy stomach and a day of abdominal pain due to intestinal distress. The reason for this would definitely be wheat from the flour and the commercial sour cream.
When we went paleo last year the program that we were on (Whole 30) didn't allow for the period of 30 days paleo desserts and/or paleo junk food including pizza. The reason is that you have to loosen the psychological grip  that this kind of food holds on you. But when unconditioned you can make occasional paleo "junk food", meaning paleo pizza, paleo sandwiches, paleo burgers, etc.
We didn't venture into such foods for a long time because a paleo pizza crust from cauliflower or like didn't seem to me worth the bother.
But when I found the whole manioca/tapioca/coconut flour doughs then a paleo pizza that would be as the real deal became a real possibility.
This pizza doesn't have paleo in the title because I can't guarantee that the sausage we bought had no additives in it, the chances are it had at least some.
It is made form our local meat producer that owns a small farm but still it is not without additives.
Pizza before baking with toppings on
The biggest difference in making the paleo pizza is that the dough is baked empty and you add the toppings when the dough is almost baked fully. So the toppings can't be raw.

This was by the way the best tasting pizza I ever had so even if you are not paleo, or gluten/dairy free you should try making it!

  • 1 cup tapioca flour
  • 1/2 cup coconut flour
  • 3 tbsp ground flax seed (I bought flax in dm and ground it in a coffee grinder)
  • 1 egg
  • 1/3 cup lard
  • app 1/3 cup warm water
  • 1 tsp baking powder
  • 2 garlic cloves
  • 1 onion
  • 20 dkg sausage
  • 20 dkg salami (we bought the one with least additives and from a local farmer)
  • 2 medium sized pickles
  • 1 cup tomato paste
  • 1/4 cup olive oil
  • fresh basil and oregano leaves (can be dry also)
  • pepper
  • salt

  • In a bowl combine tapioca, coconut and flax seed flour with baking powder and salt. Stir.
  • Add in one mashed garlic clove and warm water and mix well.
  • Add in the egg and the lard and knead.
  • Line a baking sheet with baking paper and spread the dough on it (layer about 1/3 inch thin).
  • Bake until it becomes crispy (about 15-20 minutes).
  • Slice the onion and glaze it in a pan for about 5 minutes.
  • In a 1/2 cup water dissolve the tomato paste and let boil, then add in olive oil, one mashed garlic clove, basil, oregano, salt and pepper to taste. Let boil for 1-2 minutes.
  • Place the onions and all of the desired toppings on the dough and pour your tomato sauce over everything and bake for 10 more minutes.

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