I love pizza I want to show you how to make a super simple, gluten-free, cracker crust version that marries Italian sausage and porcini mushrooms. Give this one a go and show your friends that it is possible to eat pizza and crush life simultaneously!
Preheat your oven to 350ºF and gather 2 cups almond meal, 2 eggs, 2 tablespoons olive oil, 1/4 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning.
Combine them all in a bowl until uniformly blended and they form a ball like this.
Place a piece of plastic wrap on your counter or cutting board and spray or drizzle it with olive oil. Then, roll up your dough ball and place it in the middle. Spray the top of the dough ball with olive oil and cover the dough with a second pice of plastic wrap.
Use your hand and begin to press the dough ball in to a disk-like shape, while doing you best to maintain the round shape.
Once the dough disk is about 1/2 inch thick, use a rolling pin to roll it out the rest of the way. Do your best to maintain the circular shape, but remember that machines make circles and human hands make shapes that are somewhat circular, but not perfect. This is what mine ended up looking like.
Remove the top piece of plastic wrap and use the bottom piece to transfer the dough onto the back side of a sheet pan. Then, peel off the plastic wrap and you should have something that looks like this.
Place the crust in your preheated oven and bake for 10 minutes. The goal is for the crust to set during this time. You should be able to use a fish spatula to remove the crust from the pan in one piece after these 10 minutes. You follow?
While the crust is par-baking, prepare your toppings. Here I have reconstituted porcini mushrooms, pepperoncini’s, quartered artichoke hearts, Italian sausage, and halved Kalamata olives.
Thin out some tomato paste with water until it looks like this.
Once the crust is par-baked, remove it from the oven and sauce it as shown here. It is best to place the sauce in the middle and use a circular pattern, working your way outward. Be sure to leave a space for the crust around the edges.
Add your toppings in an even pattern like so and then place the pizza back in the oven for an additional 10-12 minutes.
While the pizza is baking, prepare your fresh/cold toppings. Here, I have cilantro leaves, roasted beets and diced Roma tomatoes. Be creative here, and with your other toppings. These are just what I happened to have in house when I decided to make this pizza.
When the pizza is done, remove it from the oven, slice it and top it with your fresh toppings. It should look something like this and you should be able to pick up each piece and eat it just like a good old-fashioned-gluten-filled-flour-crust-pizza.
While we miss out on the chewy/crispy characteristic only made possible by gluten, we achieve an amazing tasting, cracker crust pizza. We did not use cheese here, but feel free to do so if that’s your jam.
Whatever you choose to do, smile and revel in the fact that you are a health freak who is keeping “Pizza Night” alive! You’ll probably live an extra decade for eating this way. Well, eating this way and taking SFH’s new high potency peppermint fish oil that is… 😉
“Keep It Paleo!”
Sausage and Porcini Pizza
Ingredient List for the crust:
Preparation Instructions for the crust:
Ingredient List for the pizza toppings:
Preparation Instructions for the pizza toppings:
“Keep It Paleo!”
Our crust is primarily fat from the Almond flour and the olive oil. We do have 2 Protien blocks in there but their count is so small we aren’t going to count them.
2 cups of almond flour weighs about 224g. We know that there is about 6g per block for the almond flour which gives us a total block count of 37 from the flour. Additionally we are using 2 tablespoons of olive oil and with 1/3 of a teaspoon equaling one block, we know we have 9 blocks per tablespoon, mulitiplied by 2 to give us 18. That gives us a grand total of 55 Fat blocks from the crust.
This count could vary if you change what you put on the pizza, but going of this recipe, we are going to add a few carbs and proteins to this mix.
We are adding one link of Italian sausage. One sasuage usually after cooking weighs around 5-6oz, and with each oz equaling one block, we are going to say we have 6 blocks from protein.
We are using small portions of everything so a lot of our blocks are in portions. Artichoke hearts; we measure these as 1.5 cups equal one block, and since we are using only ½ cup, we have only 1/3 of a block form them, we’ll round up for easy math and say its ½. With our Pepperoncini, we have only ½ cup again, so we are going to count this as about ½ block too. Next we are using ½ of reconstituted porcini mushrooms, which measure at 3 cups per block, so again we have another very small block count, and we will say its about ¼ of a block. Our final measurement is from our tomato paste. We are using a small can, around 8oz which weighs about 224g. Tomato paste equals 165g per block, which gives us about 1.5 blocks total. Our total carb count is therefore about 3 blocks.
We have a small addition to the fat count from our olives, but again its very minimal. We are using about ¼ of a cup of olives, so we are going to say that this is about 1 fat block.
This recipe is very high if fat as it comes from our crust, however, we need to add in additional carbs and proteins. Add this at different times in the day or at this meal, whatever works for you. If you divide the pizza into 6 pieces, then each portion will have about 9F blocks, 1P, and ½ carb blocks.