Living a grain-free life (aka Primal/Paleo) doesn’t always get rid of every craving. Two things I miss…tacos and pizza. Sure I can make a taco lettuce wrap and be pretty satisfied, but not totally. And duplicating pizza has been nearly impossible…until now!
I found this scrum-diddly-umtious crust recipe on the Fat Head Blog. It is amazing and you can actually pick it up. If this doesn’t sound like a big deal to you then you’ve never tried to make grain free crust before. I thought I might have made mine too thin but it was absolutely perfect and even the 8 year old had 2 pieces.
This is super filling so keep that in mind. I couldn’t finish my 2nd piece.
3 cups shredded mozzarella
1.5 cups almond flour
4 tablespoons of cream cheese (micro 30 seconds)
1 tsp garlic powder
1/2 tsp sea salt
Cookie sheet or baking stone covered with a sheet of parchment paper (seriously it needs to be parchment!)
Pre-heat oven to 425 degrees.
Mix all the ingredients together (don’t forget to microwave the cream cheese first). Once everything is incorporated wet your hands down and spread the dough out on the cookie sheet. If you are still spreading and the dough starts to stick, wet your hands down again and continue. It needs to be spread out fairly thin.
Once spread out poke holes in it with a fork to keep bubbles from forming.
Put in the oven and bake for 8 minutes.
After 8 minutes check for bubble and poke any that are forming. I didn’t have any.
While your crust bakes get your taco toppings ready!
1/2 – 1 cup Salsa of choice
1.5 cups of cheddar cheese (I used white cheddar)
3/4 lbs grass fed ground beef, cooked with taco seasonings & broken into small pieces
Green onions, lettuce, tomatoes, diced avocado, sour cream (whatever you like on a pizza)
Put it back in the oven for 8 – 10 minutes. The crust should be fully cooked golden brown.
Now check that crust!
Now that the crust has baked 8 minutes check and make sure that there are no bubbles have formed. Poke any bubbles if there are any, I didn’t have any.
Put the crust back in and bake another 8 – 10 minutes. It should be fully cooked and a lovely golden brown.
Now it is time to top that lovely crust! Add your salsa. I only did a thin layer because I didn’t want it to make the crust soggy and I knew I would add more at the end.
Then spread your shredded cheddar over the salsa. Then top the cheese with your taco seasoned ground beef. I left a nice edge around the pizza for a real crust effect. 😉
Now put the topped pizza back in the oven for 1 – 3 minutes. Just enough time to get the cheese fully melted.
Once the pizza is ready you can top it as a whole or do what we did and top each slice individually. Enjoy!