pizza

I kid you not, this is the most legit paleo and grain-free pizza crust I’ve ever tried (not just the most legit pizza crust I’ve ever made – the most legit paleo crust I’ve ever tried). You can hold it like an actual pizza without it being a floppy mess, it stands up to a ton of toppings and it’s a bit chewy.

I topped it with garlic and olive oil, then added arugulua, roasted tomatoes and burrata. But my favorite way to eat it is with pizza sauce, fresh mozzarella and a ton of mushrooms (my favorite topping ever). Load it up with your favorites for a healthy pizza night!

The recipe is actually pretty simple and it’s easy to make. Here’s what the dough looked like.

Arugula, Tomato & Burrata on Paleo Pizza Curst - use this gluten-free crust recipe to make any kind of pizza you like!

and here’s what it looked like spread out and topped with olive oil.

Arugula, Tomato & Burrata on Paleo Pizza Curst - use this gluten-free crust recipe to make any kind of pizza you like!

Arugula, Tomato & Burrata on Paleo Pizza Crust

Arugula, Tomato & Burrata on Paleo Pizza Crust

Ingredients

Instructions

  1. Preheat oven to 375.
  2. Combine all ingredients except the water until a crumbly mixture forms.
  3. Add 2 tbsp of water. Mix.
  4. A dry dough should start to form.
  5. Add another tbsp of water. This is all I need to make a workable dough, but you may need to add another tbsp.
  6. Work the dough with your hands until there are no lumps.
  7. Spread out in a circle on a non-stick baking sheet.
  8. Bake for about 12 minutes, or until pizza is set.
  9. Then remove, add sauce, cheese and toppings.
  10. Bake for about 10-15 minutes until everything is melty and cooked through.
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http://www.ancestral-nutrition.com/arugula-tomato-burrata-on-paleo-pizza-crust/

Arugula, Tomato & Burrata on Paleo Pizza Curst - use this gluten-free crust recipe to make any kind of pizza you like!

6 responses on “Arugula, Tomato & Burrata on Paleo Pizza Crust

  1. Andrea McGraw

    I put in two tablespoons of water and it came out a not as stiff so hopefully it comes out okay. I think I only needed one tablespoon. Mine was pretty wet from the two eggs. I also subbed almond flour for cashew flour

  2. Andrea McGraw

    Update: this one tasted not so good. Almost like an ammonia taste. Not sure if it was subbing the almond flour. I guess I will just go back to the paleo breakfast one I found on here and cook it longer.

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