Posted by on Jun 14, 2016 in Eat | 3 comments

My boyfriend Zayne and I have been paleo for one month. Ask us both what we miss the most and we’ll tell you, “pizza!” We live in New York City where pizza is available around every street corner and those $1 slices are just so easy to grab for a quick meal. Let’s just say, it’s been quite tempting. Last night, I decided to rid these pizza cravings once and for all. Thanks to the fine folks over at Wicked Spatula, I was able to create the most delicious grilled paleo pizza.

You may be wondering why pizza is off limits to those practicing paleo. Well, dairy, flour and oil are off limits. Luckily, eggs, seeds and nuts are a paleo person’s best group of friends. As an alternative to your traditional pizza crust made with flour, this recipe calls for coconut and tapioca flour. Don’t worry, I had never used either of these flours before either. I wasn’t really sure what I was getting myself into but I gave it a shot and it turned out awesome!


Paleo Pizza Crust

Ingredients
1 cup tapioca starch
1/4 cup coconut flour
2 eggs
1 cup water
Pinch of salt

Toppings
Your favorite pizza sauce (make sure it’s all natural and no sugar added!)
Prosciutto (it’s just pork and salt – two essentials to life)
Heirloom tomatoes
Spinach
Onion
Green bell pepper
Fresh Basil

Instructions
Preheat your grill to high before you begin making the pizza crust.
In a large mixing bowl, whisk the ingredients together for the crust until smooth (hint: the coconut flour likes to clump, make sure it’s completely smooth for best results!)
Heat a large cast iron skillet over high heat on your stove top (make sure it’s VERY hot!). Pour in just a tiny bit (seriously though, a TINY bit) of olive oil to grease the skillet. Pour in half the crust mixture and allow to cook until the top begins to set and bubble (this was the coolest part – the flours take no time at all to cook).
Flip and allow to cook until the crust begins to crisp up. It should be golden brown and crisp on the outside. Transfer to a plate and top with desired toppings. Repeat with remaining batter.
Carefully transfer pizzas to the grill (the crusts are probably still a little pliable) and allow to cook about 6-7 minutes or until the crust is firm but not burnt.