But today, I have another amazing grain-free recipe to share with you today –PIZZA!
Even though the modern pizza originated in Italy, it’s considered to be a real American staple.
And boy do we love it in our home.
But now that we’ve all gone on special diets it’s hard to find a crust that will work for us.
My family went gluten-free a number of years ago–well, really first my oldest went gluten-free following a diagnosis on the autistic spectrum. (Many recommend a diet free of gluten and casein for autistic children and my son had already been dairy-free from infancy due to a life-threatening dairy allergy).
Then I went pretty almost gluten-free in an attempt to manage adrenal fatigue, and so to make it more simple (plus I was getting concerned about the problems associated with gluten) I put the others in our family on a mostlly gluten-free diet as well, but it wasn’t until recently that we went heavily gluten-free. As in, the “no-more-cheating-with-samples-at-Costco-gluten-free-diet.”
I’ll fill you in on more about they whys later, but suffice it to say that I think that gluten isn’t a friend of many people these days.
And now, 2 of us have gone grain-free. At least for awhile.
I have to tell you – the pizza thing has been huge. Hard to give it up.
Especially for my husband. He LOVES pizza.
I remember years ago when I had gone off wheat and we found out that he had lactose intolerance, we would go to an outing where they were serving pizza and we’d split the pieces of pizza.
I would eat the toppings and he would eat the crust.
It was pretty ridiculous :).
The search for a grain-free pizza crust
Fast forward to now as we are, like I said, going more and more grain-free.
I’ve been eyeing so many grain-free pizza crusts on the internet, but most of them are loaded with eggs and such.
This one, from Jennifer at Predominantly Paleo, is different.
Today, she’s graciously given me permission to share her Grain-free Pizza Crust today. And boy does it look amazing.
Again, featuring her famous yuca.
Now I’ve been on a pretty low-carb diet due to candida issues but I am leaning more in the direction of adding more carbs and eating fewer grains, so this paleo pizza crust fits right in.
In fact, I ran to the store recently and bought some yuca – and now guess I just pulled out of my oven? –
That’s right. This pizza crust. Soooo excited!
It tastes ahmaaazing! My youngest says it tastes cheesy and he’s right.
Here he is about to sink his teeth into the crust (which is basically GONE already–I didn’t even get to put toppings on it! )…
I was a goof and didn’t follow instructions (didn’t use the parchment paper…always trying to cut corners – sigh) and it stuck to the pan when I was trying to flip it, but it’s great!!
And here are both of my boys. Thrilled at what deliciousness we can create in the kitchen even on uber special diets!
UPDATE: Just 3 hours after this post went live, the whole crust is GONE (basically demolished by the youngest and myself) and the Little Guy was running around trying to find my other lost yuca so I could make another batch! It’s that good!
Let the Paleo Pizza Making begin!
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Paleo Pizza Crust – vegan, autoimmune paleo (AIP)
2 cups mashed yuca (peeled, cut into large pieces, boiled until fork tender, drained)
1 teaspoon avocado oil (or coconut oil)
2 heaping tablespoons palm shortening
2 tablespoons coconut flour
1/2 teaspoon sea salt
Dried herbs to taste (I think oregano, basil, and even onion would be great choices)
1. Preheat oven to 375 degrees F.
2. Place all ingredients (except for coconut flour) in a food processor or Vitamix (or other high speed blender).
3. Process until a dough is formed
4. Empty dough onto a piece of parchment paper
5. Add in coconut flour
6. Allow dough to cool completely then divide into 2 pieces (for two crusts) or keep as one large crust
7. Roll out dough to create a crust (or 2) that is about 1/2 inch thick or less
8. Bake for 15-20 on a parchment-lined baking sheet (or until nicely browned)
9. Remove from oven and turn crust(s) over and continue baking until the reverse side is browned.
NOTE: Both sides should be crisped and browned. Keep sauce and any other “wet” ingredients to a bare minimum (or consider dipping instead of making a typical pizza) as yuca dough can become soggy easily when overloaded with moisture.
A crispy crust will help prevent this to a degree but still keep this in mind.
Jennifer has just loads of great recipes that you will for sure want to check out.
You can see all of her fantabulous recipes, including her ingenious workings with yuca, at Predominantly Paleo. Plus be sure to head over and follow her on Facebook, Pinterest, Instagram, and Twitter.
I don’t know about YOU, but I am off to the store to get MORE YUCA! Which, in case you were wondering, is in the ethnic section of the produce department.
I found it at a local market. But I did get the last 2 yucas! Hope they have more in stock asap :).
What do you think? Have you tried a grain-free pizza crust before?