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Thread: Primal pizza page

  1. #1
    War{^@^}'s Avatar
    War{^@^} is offline Junior Member
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    Unhappy Primal pizza

    Primal Fuel
    Well,
    I decided to try my hand at primal style pizza. What an awful mess that turned out to be. At least the topping were eatable . I tried grinding my own almond flour and making a crust out of it. I think the almond flour would be better suited as a bread substitute( I guess soda bread comes to mind). My wife and I like a very thin crust and this was more of a hand-tossed but it defiantly lacked pizza crust flavor.
    This is what I tried:
    3 c. almond flour
    1 c. sour cream/plain organic yogurt
    1/2 c. grated Parmesan
    pinch salt
    1 egg
    1/2 tsp baking soda
    fresh parsley (optional)


    Anyone have a good experience with homemade pizza?
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  2. #2
    Kakes's Avatar
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    I've done cauliflower crust pizza, and an almond flour one that was okay but not great. My kids LOVE a good meatza.
    I plan on trying this recipe at some point soon!
    You don't have to be sick to get better.
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    Primal start: 1/2/2012
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  3. #3
    touchdowntodd's Avatar
    touchdowntodd is offline Senior Member
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    meatza for me ... no dairy or processed flours shall enter my house ! lol
    started at 310 July 23rd 2011 ... workin and workin!

    my journal - http://www.marksdailyapple.com/forum/thread34980.html




  4. #4
    Dr. Bork Bork's Avatar
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    meatza or a pre-made GF crust mix for us!
    namaste makes a pretty good crust
    --Trish (Bork)
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  5. #5
    War{^@^}'s Avatar
    War{^@^} is offline Junior Member
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    Quote Originally Posted by Kakes View Post
    I've done cauliflower crust pizza, and an almond flour one that was okay but not great. My kids LOVE a good meatza.
    I plan on trying this recipe at some point soon!
    Hmmm! cauiflower is one of my favorite go-to veggies, that may have some possibilities. lol I have to try the meatza too.
    It's probability still to early(for me "diabetic and all") to try the GF crust, but I'll file this one for a later date. I know the other day I cooked up some bacon in the oven and I over crowded the baking sheet(over-lapped the bacon). When the bacon was finished cooking it came out in one solid, crispy piece. If I could get some deli size pepperoni to do that, I could have more pepperoni


    Well thanks everyone for helping me get the wheels turning on this pizza thing.
    TO THE WORLD YOU MAY BE ONE PERSON, BUT TO ONE PERSON YOU MAY BE THE WORLD.

  6. #6
    healthy11's Avatar
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    Last edited by healthy11; 02-19-2012 at 09:19 AM.

  7. #7
    dustinisme's Avatar
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    I adapted a recipe posted at allrecipes.com. It is really, really good. I quickly push the zucchini through the grater blade on the food processor. To ensure it isn't soggy, be sure to press out as much liquid from the zucchini as you can after letting it sit with the salt. I love topping it with browned grass fed beef and veggies:

    Ingredients

    4 cups finely shredded zucchini or yellow summer squash
    3/4 cup almond flour
    3/4 cup grated Parmesan cheese
    1/2 cup shredded mozzarella cheese (I have done it without the mozzarella and just upped the almond flour and parmesan to make up for it).
    2 eggs, beaten
    1/2 teaspoon ground black pepper
    salt to taste
    Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
    In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
    Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.
    Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
    Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust. If you want to omit the flipping stage, that is okay, but the crust won't be as crunchy.
    Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

  8. #8
    Spubba's Avatar
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    I've tried variations on primal pizza, but trial, error, and elimination-dieting has led me to believe I'm still a bit too dairy-sensitive to do the pizza thing - I love it, but my body can't handle large quantities of cheese. Also, every primal crust I ever made disappointed me in some way; they're usually soggy and don't let you pick the slice up, fold it over and eat it in one hand while driving and talking on a cell phone, like a civilized fatty.

    So, my "primal pizza" has evolved into me just taking a slice of salami or pepperoni and topping it with fresh tomatoes, fresh herbs, and a couple grates of cheese, rolling it up and eating it like an appetizer. I guess a quick run under the broiler wouldn't hurt it either. Sorta like a bruschetta. (Meatschetta?)

    I don't find myself craving the "old foods" so much anymore, though. I understand that at first, the lack of certain foods can drive you crazy when you go paleo. In my days of SAD, I couldn't go for long without a pizza, nacho, popcorn or chicken nugget fix - but now I don't even think about eating these foods, so I guess my habits have changed. I haven't wanted pizza at all and I haven't made a meatschetta in forever because I just don't feel the need for it.

  9. #9
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    I don't even try to replicate a crust. I take large portabella mushrooms and stuff them with pizza toppings instead. I found a recipe somewhere on the Internet... This is how you do it.

    Take large portabellas, remove the stems. Brush with olive oil. Bake in 350 degree oven for 5 minutes.

    Fill each mushroom cap with some tomato sauce, pepperoni, diced red peppers ... Whatever you like. Top with grated mozzarella ... Parmesan... Or whatever cheese you like. Bake for another 30 minutes.

  10. #10
    pjgh's Avatar
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    Just a curveball here (from someone who absolutely despises pizza ... no, I really do) ... what about those gluten-free mixes which are little more than potato and rice flour? Pizzas are carby ... why pretend otherwise? Just eat carby food and keep gluten out of it.

    I don't much like the idea of substitution, but cauliflower is a very versatile vegetable and if grain had not been found, I reckon the good old cauli might well have filled in for all manner of things. I'd like to know more about cauli crusts.

    Meanwhile, those portobello mushroom mini veg pizzas do sound like something I'd like to eat. Mushrooms make a fantastic base for real food - be it a replacement for burger buns or muffins, or here, mini-pizzas. Good call, Credodisi!

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