Primal Pizza

  • Paleo Pizza Base with Primal Topping (see below for explanation).
  • Non-greasy pizza with a thin, firm base.
  • Can be made Paleo, Vegan or Vegetarian.
  • Gluten-Free.
  • Makes enough for an 8-9 inch Pizza.

Other Ingredients

  • ¼ Cup or 100ml of warm water.
  • Egg white from 1 small egg.
  • Buffalo Mozzarella, Goats Cheese or your favourite cheese substitute. (For a cheese substitute, try using cashew cheese)

Method

  1. In a cup or small bowl prepare the yeast mixture first by mixing the water with the yeast and honey. Whisk thoroughly.
  2. Cover with cling film and sit the vessel in a warm but not hot environment. Allow the mixture to become foaming and frothy. This should happen after around 10-15 minutes.
  3. In another small container/bowl whisk together a tablespoon of Olive Oil, 1 ½ tsp of the Apple Cider Vinegar and the egg white.
  4. Next put the almond flour and tapioca flour into another mixing bowl. Add all the wet ingredients and then a pinch of salt. Bring the dough together into a ball with your hands.
  5. Cover the bowl with a tea-towel or cling film and allow the dough to sit for 75-90 minutes. The dough will not rise too much, but you should see a small change in size.
  6. Pre-heat the oven to 240°C /220°C Fan/ Gas Mark 7.
  7. Place some parchment paper onto a rimless baking sheet or pizza stone if you have one. Put the dough ball onto the parchment and push into a circle – use the tips of your fingers. This dough will be too crumbly to roll out.
  8. Once spread out evenly use around a tablespoon of the Olive Oil and rub across the surface of the dough.
  9. Bake in the middle of the oven for 8-10 minutes or until the base is golden brown. You should see a few bubbles across the surface.
  10. Whilst the base is baking prepare the tomato sauce and toppings. To make the tomato sauce for the base put the tomato puree, 3-4 Tablespoons of Olive Oil, 2-3 teaspoons of Apple Cider Vinegar, the Coconut Sugar, a pinch of salt and the Italian Mixed Herbs into a small bowl and combine. Then go on to prepare the rest of your toppings.
  11. Remove the par-baked pizza base from the oven and using the back of a dessert spoon spread the tomato sauce evenly across the pizza base. Add your toppings and place in the oven for a further 10-15 minutes or until the toppings are lightly browned on top and the edges of the base have become a richer brown colour.
  12. Garnish with cracked black pepper, olive halves and fresh basil leaves, then serve.