Monday, November 21, 2011

Paleo B.L.T. Pizza

I have been experimenting with paleo pizzas (ie grain-free) and this one is my favorite.  The crust is made with almond flour, flaxseed meal and grated eggplant (I got the idea from the cookbook "Make It Paleo".)  This is the first pizza I've made that you can actually pick up and eat with your hands!  It has a thin chewy crust that I topped with a little pizza sauce, tomato slices, bacon and arugula.  De-lish!

Oh how I love this pizza!

Pizza Crust Ingredients (Makes one 12" pizza):
1 eggplant, grated with a cheese grater (skin discarded)
1/4c flaxseed meal
1/4c almond meal
1 large egg, slightly beaten
1tbs chopped fresh basil
1/2tsp italian seasoning
1/2tsp sea salt
olive oil, for coating

Pizza Topping Ingredients:
1/3c marinara or pizza sauce (I used Ragu No Sugar Added Marinara)
1 large tomato (or 2 small tomatoes), sliced thin
1lb bacon, each slice cut in half and pan fried
2 handfuls arugula

1. Preheat oven to 350F.  In a large thin dish towel, take your grated eggplant and squeeze out all the water.  Then place it in a large bowl and mix with flaxseed and almond meal.  Add the egg, basil, and seasonings and mix well (you might need to use your hands here).
2. Line a 12" pizza pan with parchment paper.  Coat with oil.  Press your pizza dough down on the pan until evenly spread about 1/4" thick.
3. Bake in the center of a preheated oven for 30 minutes (this is a good time to fry your bacon).  Remove the pizza, place another sheet of parchment over the top of it and flip it over carefully.  Brush the top side of the pizza with olive oil and bake another 10-15 minutes.
4. Add a thin spread of marinara sauce, sliced tomatoes, arugula and bacon on your pizza.  Place back in the oven for about 7 minutes or until the tomatoes are hot and the arugula starts to wilt.  Cut slices with a pizza cutter and serve hot. 

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