Pizza is just one of those foods everyone loves. Seriously, I have never met a single person who doesn’t like pizza. Even the pickiest of eaters, generally will love pizza. Actually, the pickiest of eaters will usually only eat pizza, or other kinds of foods involving bread.
But let’s face it, traditional pizza is not healthy! Made of genetically modified white flour, genetically modified corn meal (that oh so delicious crumbly stuff on the bottom,) probably genetically modified tomato sauce, (tomatoes are another major GMO crop,) and topped with melted cheese that is probably pasteurized, homogenized, and sourced from cows that are fed growth hormones, given antibiotics, and also fed (more) genetically modified grains, the end result of your typical American pizza is one giant GMO pie.
If GMO ingredients were clearly labeled on the pizza box in big bold print, I highly doubt that people would be able to ignore their presence. Maybe many people are aware of this on some level, but choose to gloss it over for one reason or another; I for one, besides being health conscious, want to have my cake (in this case, pie ;), and eat it too!
While I love the idea of a convenient dinner, I much prefer manifesting my cravings into reality by creating them myself, whether by my own recipe or finding one from another blogger. If I want a chocolate chip cookie, I’ll make it. If I want ice cream, I’ll make it, (most of the time,) and if I want a pizza, I’ll make it.
I will not lie to you. Making a Paleo pizza from scratch is not really a “quick dinner.” While I do have another recipe for an almond flour pizza crust that is much faster, I do prefer this recipe as the crust tastes more like a genuine pizza, but it is a little more involving than the almond flour crust. Plus, if you have problems with nuts, you are in luck because this crust is nut-free!
I wish I could take credit for the pizza crust. Alas, it is not mine, but is a wonderful recipe from Savory Lotus.
However I have made a slight modification to the recipe because I found that with the original recipe, it didn’t come out of the oven looking perfect like this original recipe picture. I have attempted the original recipe several times and it still hasn’t panned out right, though maybe it’s because I didn’t have a pizza stone. Who knows?
Either way, it tastes amazing. I could definitely eat the crust by itself.
Since I didn’t have a pizza stone, I assembled mine by lining a basic cookie sheet with unbleached parchment paper, and then using another sheet of parchment on top to roll out the dough to a thin consistency. Then I just placed it in the oven to cook, and added the pre-cooked toppings and threw it back in the oven.
It wasn’t the fastest recipe, but I had most of the veggies already on hand and it took about 45 minutes to prepare, which really wasn’t so bad!
The taste was out of this world though, and this recipe has definitely become a family favorite and a household staple when we NEED a slice of pizza.
One recipe of flatbread made a small pizza a little bigger than the size of an 8×8 pie pan, so it was enough for 2 slices for myself and my daughter, and I served it with a side of mashed sweet potatoes and sautéed spinach.
Feel free to mix around your toppings as well! Remember, I am all about whatever your taste preference is, so other than the crust recipe, this whole recipe is yours to play with!
- 1 cup Let's Do...Organic Organic Tapioca Starch, 6-Ounce Boxes (Pack of 6)
- ¼ cup Let's Do Organic Coconut Flour
- ½ tsp sea salt
- ½ cup Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12)
- ¼ cup ghee or coconut oil (I use 100% Organic Ghee from Grass-fed Cows, 32oz)
- 1 organic egg, beaten
- 1 8 oz can of Muir Glenn Organic Tomato sauce (you can use any kind of tomato base here, such as your favorite sauce (no fancy flavors though,) or even tomato paste
- 1/4 cup raw, apple cider vinegar
- 1 tablespoon Ghee
- 2-3 tablespoons organic honey (taste preference)
- 2 tablespoons coconut sugar
- a few dashes of chili powder (to taste)
- a few dashes of paprika (to taste)
- a few dashes of garlic powder (to taste)
- a few dashes of onion powder (to taste)
- sea salt and pepper to taste
- Boneless, Skinless, BBQ Chicken breasts or thighs, either marinated the night before or you can bake it with the sauce on top, or even make it ahead of time and use the leftover chicken for the recipe.
- Fresh or leftover mashed sweet potatoes (instructions below),
- 1 medium carmelized onion
- Frozen spinach
- Mix all BBQ sauce contents into a pan on the stove
- Simmer on medium for about 10 minutes, (you can also add about 1/4 tsp of tapioca starch to thicken it a bit if you desire)
- Pour 3/4 of the sauce over organic chicken breasts or thighs, boneless and skinless organic chicken.
- Either marinate it for a few hours or overnight and then bake or grill, or simply pour the sauce on it and then bake or grill
- You can either bake the chicken in the oven for about 45 minutes on 350 with the sauce, or grill it.
- Preheat oven to 400'F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up. (I just used a flat cookie sheet with parchment paper)
- Gently heat up coconut milk and ghee or coconut oil in a small sauce pan until very warm but not boiling.
- Combine tapioca flour, sifted coconut flour, and salt in a large bowl.
- Pour coconut oil or ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
- Add beaten organic egg and mix again until full combined.
- CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center. Cover the top of the dough with another sheet of parchment paper. Using a spatula or your hands, evenly spread mixture through the top of the parchment paper until it is about ¼ inch thick.
- Remove the top of the parchment paper to show exposed crust, and bake for about 10 minutes, until the crust looks done but isn't getting too brown, set aside.
- Peel 3-4 medium sized sweet potatoes.
- Pour some olive oil or coconut oil in a pan on medium heat.
- Chop the sweet potatoes into slightly larger than bite sized chunks and throw in the pan of oil
- Let it brown slightly, stir occasionally, and then cover the lid to let the steam make the sweet potatoes soft.
- Mash the sweet potatoes with a fork.
- Chop a medium sized onion and throw into a pan of coconut oil, heated on medium heat
- Cook the onion til soft and lightly brown
- Heat your oven to 350
- Take the flatbread crust you made, and the leftover BBQ sauce, and use the rest of that to lightly cover the bottom layer of the crust.
- Next dollop spoonfuls of mashed sweet potato, as much or as little as you like (I like a lot).
- Next layer your chicken strips you cooked, (either grilled or baked.)
- Then throw on some caramelized onions, and sprinkle some frozen spinach on top as well.
- Put the pizza in the oven and cook for about 10 minutes and enjoy, bubbling hot!
- *Make the BBQ sauce first, then you can either marinate the chicken overnight, for a few hours, or you can pour it directly over the chicken and then bake or grill it when you're ready to make the pizza.
- **If making everything all at once, bake the chicken first, then make the crust, then mash the sweet potatoes and caramelized onions
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