I have a long history with pizza. It’s fair to say that I’ve been honing my pizza making skills for 21 years now… (See history below)
When it comes to making a good pie, there are many variables to consider:
  • Oven temperature.
  • Quality, selection and moisture content of ingredients.
  • The flavor, consistency and quantity of sauce.
  • Gluten development of dough (which isn’t a factor for us).
  • Cheese selection (again, not a factor in today’s recipe).
  • How and when to cut it? Squares, slices, leave it whole…
Yikes!
Now, when it comes to Paleo Pizza, we eliminate gluten and cheese and all of the other gluten free variations packed with corn starch, potato starch, rice flour, etc…
For today’s recipe, we are going with a wafer-thin cracker crust. I’m not talking about Nilla Wafer-thin, I’m talking about communion wafer-thin. As thin as you can get it while still able to pick up a piece that doesn’t crumble in your hand. My goal for this, unleavened crust is to act as carrier for some awesome ingredients. If cheese is your thing, then by all means, but I wanted to show you a pie that is pretty strict Paleo. This one is dairy free, lactose free, sugar free, and gluten free and while it’s the first pizza on this site, other than meatza, it certainly won’t be the last.
If you want to “Keep It Paleo!” at your next pizza party, think “crust as carrier” and follow these steps…
1. Combine 5 egg whites, a teaspoon of Italian seasoning, and a teaspoon of Nick’s Rib Rub in a mixing bowl. Link to recipe for rib rub here. You can use Kosher salt and pepper instead.
2. Whisk until frothy.
3. Add one cup of almond meal (currently on sale at Sprouts for $5.49/lb).
And, one cup of Macadamia nut flour, blitz mac nuts in your Vitamix to make this.
4. Mix well until a dough ball/paste is formed. Then, add two tablespoons coconut flour and continue mixing.
5. Line a cutting board with plastic wrap and spray with coconut or olive oil.
6. Transfer 1/3 of dough to cutting board and cover with a second layer of sprayed plastic wrap.
7. Roll until communion wafer-thin (even thinner than this). I had a few large mac nut chunks that prevented me from rolling it thinner. Don’t do what I did, learn from my mistake and roll it thinner.
8. Transfer to a coconut flour dusted sheet pan by inverting and peeling the top plastic wrap away.
9. Bake at 400°F for 10 minutes. Then, remove from oven, use a spatula to loosen from pan if necessary and top with sauce and your favorite toppings. I went with a basic tomato basil garlic sauce, wild shrimp, hot Italian sausage, and hatch green chiles.
10. Return to oven and bake until sausage is fully cooked, approximately 10 minutes. Remove and top with Paleo Mayo and my Salsa Chipotle in a criss-cross pattern.
11. The pizza is mouth ready at this point. If you want extra credit and a little more flavor pop, mix up 3 sliced radishes, a handful of cilantro, a squeeze of lemon, a drizzle of olive oil, and a pinch of Kosher salt and pepper in a bowl and distribute mixture evenly over top of the pie. Voila!
Okay, guys. That’s it. If you’re looking for a rich, crispy crust, this is it. I’ll post other variations down the road, but use this as a starting point in “Keeping It Paleo!” while eating pizza at the same time.
If you’ve got questions, I’ve got answers, so leave comments below and I’ll respond.
Here’s my Pizza Past as Promised…

My History With Pizza:

1992 – At 11 years old, I learn to roll dough balls at Little Caesar’s from my big brother’s girlfriend.

1993 – 1994 – I eat several party pizzas as a Minnesota resident. (They’re made in Minneapolis so are considered comida patria)

1995 – 1999 – I learn to make pizzas in my first professional kitchen experience at Paisano’s, we used a dough sheeter to roll them out and baked them in a traditional stone pizza oven.

December 1998 – I worked at Pizza Hut for one month while I was suspended from Paisano’s (long story that my sister and cuñado Dale could tell well). This was influential in teaching me about the profitability of vegetable oil, water, flour and portion control.

1999 – 2002 – I ate at many pizzerias in the Denver area, namely Beaujo’s in Idaho Springs and The Sinkin Boulder.

2001 – I work as a pizza cook on the opening staff of Whole Foods Cherry Creek in Denver. Here I learned about quality ingredients, how to stretch and toss by hand, the importance of aesthetics and consistency, and how to run a Wood Stone pizza oven.

2002 – I made pizzas while working at The Alyeska Prince Hotel in Girdwood, AK.

2003 – My wife (Jessie) and I travel Italy where we eat pizza (and gelato) every day for 25 days.

2003 – 2007 – Jessie and I made on average 2 homemade pizzas per week. We also enjoyed Alaska’s pizza bounty in the form of Moose’s Tooth, Bear’s Tooth, and Chair 5.

2007 – 2011 – Back to Colorado for Brunelleschi’s, White House Pizza, and Russo’s of the Roaring Fork Valley.

2012 – Pizza plundering in Minnesota focusing on Happy Joe’s Taco Pizza and the classic Duane’s House of Pizza.

2012 – Present – We have enjoyed Bonello’s Pizza and are fans of the newly founded Blaze Pizza, but find the greatest satisfaction in pies that come from our own oven. As in today’s post…

Give this one a try and use my GPP (Greatest Paleo Pizza) to keep up your GPP (General Physical Preparedness)…
Your Pal,
Paleo Nick
(Giving new meaning to the term ‘Snatch Ladder’ at the 2010 CrossFit Mountain Regional. Look closely…)

Greatest Paleo Pizza – GPP

Ingredient List:

  • 5 egg whites
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Super Radical Rib Rub* (or Kosher salt and fresh ground black pepper)
  • 1 cup almond flour
  • 1 cup macadamia nuts, blitzed in a blender or food processor
  • 2 tablespoons coconut flour
  • Tomato basil garlic sauce (pizza sauce), as needed to cover crust
  • 5 wild caught shrimp, rinsed and deveined, chopped
  • 2 Italian sausage links, casing removed, broken up into small chunks
  • 1 can Green Chiles
  • Optional garnishes: cilantro, radishes, a squeeze of lemon, Massie Mayo, Salsa Chipotle, olive oil, Kosher salt and fresh ground black pepper

Preparation Instructions:

  1. Combine egg whites, Italian seasoning, and Super Radical Rib Rub in a mixing bowl and whisk until frothy.
  2. Add almond flour and blitzed Macadamia nuts. Mix until a dough ball/paste is formed. 
  3. Add coconut flour and continue mixing.
  4. Line a cutting board with plastic wrap and spray with coconut or olive oil.
  5. Transfer 1/3 of dough to the lined cutting board and cover with a second layer of sprayed plastic wrap.
  6. Roll until “communion wafer-thin”. Remove top sheet of plastic wrap.
  7. Transfer to a coconut flour dusted sheet pan by inverting and peeling the top plastic wrap away. 
  8. Bake at 400°F for 10 minutes. 
  9. Remove from oven. Use a spatula to loosen from the pan if necessary. 
  10. Top with sauce and shrimp, Italian sausage and hatch green chiles. 
  11. Return to oven and bake until sausage is fully cooked, approximately 10 minutes.
  12. Remove from oven and top with any optional garnishes. 

“Keep It Paleo!”

*Rub Mixture:

This will make more than 2 ounces, but you can scale it down or use the extra to season everything else you eat 😉

  • 1 Cup Chili Powder
  • 1/4 Cup Mustard Powder
  • 1/4 Cup Onion Powder
  • ¼ Cup Granulated Garlic
  • 2 Tablespoons Ground Cumin
  • 1 Teaspoon Cayenne Pepper
  • ½ Cup Kosher Salt
  • ¼ Cup Ground Black Pepper

Combine in a mixing bowl or Ziploc bag and shake/stir until thoroughly mixed.

Zone Breakdown:

Proteins: (11)

We start with 5 egg whites. 2 egg whites equal one block so therefore we have 2.5 blocks from that. We also have ½ block from the shrimp. Finally we have about 8 blocks from the sausage as about each sausage equals about 4oz and 1oz equals one block. This gives us a total of 11 protein blocks.

Carbohydrates: (1.5)

We don’t have many carb blocks. We get ½ a block from the sauce. If we end up using more than about ½ cup then the block will increase to about one block. We also get about 1 block from the green chiles for a total of 1.5 carb blocks.

Fats: (69)

We know that 6g of Almond flour equals one block. One cup weighs about 112g, so therefore we have 18 blocks.  We also get about 50F blocks from the macadamia nuts. Finally we add in one block for the coconut flour. One serving is 2 tablespoons which is about 1 fat block giving us a total of 69 fat blocks.

Balancing Act:

This recipe is heavily leaning towards the fat blocks, and very limited on the carb blocks. If we divide this pizza into 8 slices, each slice would then give us about 1 protein block and 8.5 fat blocks. Because the carb count is so low, we wont count them in the breakdown, just make sure you add in carbs to bring the balance up.

 

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