Pizza is the only pre-paleo craving that I have. I was really excited to see the pizza crust recipe in “Against All Grain“, so I couldn’t wait to try it out. The recipe shows a prep time of 10 min and cook time of 20 min. This is perfectly accurate timing if you happen to own a time machine. We invested two solid hours making just two Paleo pizzas. I’m sure things will speed up after some tweaks and getting more practice at the prep. Here are some hints from the first try: 1) The dough comes out pretty sticky, so be ready with extra almond flour. 2) I tried the double parchment paper rolling, but had to resort to using my hands to form the crust. 3) Our crust was about 3/8″ thick and I’d definitely go thinner next time. The recipe calls for 1/4”, so stick to that or thinner. 4) Cook time was at least 20 min per pizza after pre-cookng the crust for 12 min. Just keep an eye on it. After all that prep work you definitely don’t want to burn anything.
Overall, the crust was doughy, but firm enough to pick up and eat like a regular pizza slice. It browned up really nicely on the edges and bottom. It was pretty tasty, too. Our fixins for the first pizza were an olive oil base, pan seared heirloom tomatoes, sautéed banana peppers and sautéed crimini mushrooms. I added a little hot sauce to the final product for some kick. The second pizza, deservedly winning the “most delicious pizza of the night” award, had a homemade pesto base with grilled organic chicken, sautéed red onion, sautéed crimini mushrooms and toasted pine nuts. We had fresh basil for the pesto from our balcony planters, so the pesto sauce was extra fresh and amazing. I have a quick recipe for the pesto if anyone is interested.
Would I try it again? Absolutely. But, I would definitely allot more time and patience for the crust. It doesn’t totally satisfy my pizza craving, but it comes pretty close and it was fun to eat some pizza for a change. The best news is that the old pizza cutter still has a place of honor in depths my kitchen drawer.
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