Paleo Pizza

 

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If I told you, you could have a pizza that tasted and had the same texture as pizza, but was completely gluten, dairy and ‘naughty’ free (and no it isn’t a cauliflower or broccoli based pizza), would you believe me? Well better start believing baby, because I have created just that! It’s like a pizza fantasy come true! (Well, lets be honest, the dream would be a pizza not making you fat full stop, but one dream at a time hey!).

Having had quite a drunken night Friday (it doesn’t take much), followed by an active day Saturday, I took it upon myself to listen to what my heart desired… I dug real deep and heard it call out for pizza. The heart wants what it wants, never deny it!

If you follow my blog it is either because you are 1. Trying to eat a little ‘cleaner’, or 2. Intolerances to certain types of food. Am I right or am I right? I LOVE pizza but it really doesn’t love me, I get tummy cramps and my tummy goes so bloated, even for days after eating it! Pizza and dates do not mix let me tell you! (That is if I was ever going to go on a date!).

Yes, this recipe is still a little on the carby side, unlike the broccoli based pizza recipe I posted a few months ago, BUT it is completely paleo and god damn delicious! I was amazed at how much it rose when baking and how it formed a dough like texture whilst cooking. The actual mixture didn’t feel like dough, so I was a little sceptical at first, but it is definitely the closest I’ve got to the real thing, minus the tummy upset! RESULT!

The best thing about this recipe is you can pretty much top the pizza with whatever the hell you want. I was craving a meaty-veggie-everything type of pizza. Chorizo, my favourite vegetables and a bit of mozzarella for cheesiness. (I went a bit og the paleo plan for

So before you order that Dominoes pizza, give this easy recipe a go. I promise it will fulfil those comfort food cravings!

What you will need for the crust:

  • 1 cup almond meal
  • 1 cup coconut flour
  • 1 tsp baking powder
  • 2 tsp garlic powder
  • 4 eggs
  • 3 tbsp extra-virgin olive oil
  • ½ cup coconut milk

 

Topping idea:

  • A few tablespoons of tomato passata
  • 1/2 cup of chopped mushrooms
  • 1/2 cup of chopped aubergene
  • 1 cup of spinach
  • 2 small uncooked  chorizo sausages
  • 1 teaspoon of oregano
  • 1 teaspoon of basil
  • 1/2 cup of grated mozzarella cheese

 

How to cook:

  1. Preheat your oven to 190 degrees.
  2. Always begin your pizza making by preparing the crust as the crust requires some cooking time without the toppings.
  3. In a large bowl, combine the coconut flour, almond meal, baking powder and garlic powder.
  4. Start mixing in the wet ingredients, whisk as you do this, because it helps prevent the dry ingredients from clumping. Once the mixture starts forming a batter, ditch the whisk and finish forming using your hands. (The batter will seem quite soft and much different in texture than the usual pizza dough, but once cooked it will take the right form.)
  5. On a well greased and rimmed pizza pan, pour in the batter and spread it until it’s covering the complete surface. (You can use a big cake tin rim to do this with if you don’t have a pizza pan and remove once mixture is moulded into a pizza shape.
  6. Throw just the crust in the oven and allow it to bake alone for 15-20 minutes.
  7. Meanwhile, prepare all of your toppings so that you just have to put them on once the crust has baked.
  8. For the toppings, simply heat a pan of a medium heat and cook the sliced chorizo, mushrooms , aubergine until they are well-cooked. Throw in the spinach last for 1-2 minutes.
  9. Spread the passatta sauce on the surface of the crust, as much or as little as you like, followed by the cheese then add the cooked ingredients on top.
  10. With the oven still at 190 degrees, bake the whole pizza for another 10 or so minutes, just to allow the cheese to melt.

 

And there you have it! Little prep, little cooking, and a great pizza to enjoy with your family or friends!

Enjoy my pizza lovers!

J xxx

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Pumpkin and Peanut Butter Protein Brownies

Aaah Autumn, the season of colds, crunchy leaves, knitted jumpers and….PUMPKINS! Halloween has come and gone, which had me asking myself, what do people do with the inside of their pumpkin once carved? I can imagine so much of it must get thrown away, which is a damn shame, because pumpkin is AMAZING in most dishes, savoury or sweet!

It’s half term which means I am enjoying lay ins (does 9am count as a lay in?), morning gym sessions, eggy breakfasts and, lets not forget, baking of course! I have been using my extra time wisely and experimenting with a few different recipes with all my left over pumpkin. (And yes, I will share all!). These brownies are one of my favourite recipes of all my pumpkin experiments, low carb, good fats and high in protein. (Did I mention so simple to put together?!).

So stop EVERYTHING you are doing (walk out your office if you must!) and get yo pumpkin onnnnn!

What you will need:

  • 1/2 cup of pureed pumpkin
  • 1/2 cup of nut butter (I used half peanut, half almond)
  • 1 overripe banana
  • 1/4 cup of raw cacoa powder
  • 2 scoops of protein powder (I used pea protein with no flavour)
  • 1 tbsp of coconut flour (just under 1/4 cup)
  • 1/4 cup of honey/agave/maple syrup
  • 1/4 cup of chopped walnuts
  • 1 tsp of vanilla extract
  • 1 tsp cinnamon
  • 1 tsp of baking soda
  • 4 squares of 70% dark chocolate, melted (optional)

Bake it off:

  1. Pre-heat the oven to 180degrees and grease a 8×8 baking tray.
  2. Blend the pumpkin, nut butter, banana, honey and vanilla extract together.
  3. Mix in the dry ingredients – flour, cacao powder,cinnamon,baking soda.
  4. Place in pre greased tray and bake for around 25-35 minutes.(If you are adding melted chocolate to the top, melt it whilst the brownies are baking!)
  5. Remove and let cool. Once cooled add the melted chocolate then leave to set in the fridge for an hour.

 

Now share with your friends….. OR just keep them to yourself!

Love J xxx