Comments on: Son of Grok’s Primal Pizza Recipe

By: Kyle

Kyle — Sat, 21 Nov 2009 03:18:35 +0000

Does this work as well with other non-grain flour types?

I had coconut flour and tried that. The ‘crust’ came out really mealy and crumbly. Had to eat it with a fork =/

By: Candice

Candice — Mon, 09 Nov 2009 17:26:23 +0000

I made this for lunch today and it was terrific!! I made a half recipe and rolled out the dough with a pin to reduce thickness (though personally I like thicker pizza). I’m very sensitive to sugar so I just diced whole canned tomatoes with peppers, onion, garlic and the rest of SOG’s ingredients.

I topped with the sauce and a little goat’s cheese. I will definitely be making this for non-primal friends as well.

Thanks SOG!

By: CrossFit South Bay » Blog Archive » Paleo Recipe: Pizza

CrossFit South Bay » Blog Archive » Paleo Recipe: Pizza — Thu, 03 Sep 2009 08:03:56 +0000

[...] Strength and Conditioning. They tried out a recipe featured on Mark’s Daily Apple for “Primal Pizza” and had the above result. Here’s the key for the crucial component — the [...]

By: Ways to Make No-Grain Paleo Pizza « Did Spartans do Situps?

Ways to Make No-Grain Paleo Pizza « Did Spartans do Situps? — Mon, 31 Aug 2009 14:18:07 +0000

[...] There are several varieties of paleo pizza on the net, including some great ones from bloggers Son of Grok and Scott Hagnas. This version is similar to both of those, but I added flaxmeal to achieve a more [...]

By: wave_twister

wave_twister — Sat, 01 Aug 2009 08:06:15 +0000

There are some things I will never give up in life. Pizza being one of them. Spaghetti is another, especially when there is a huge loaf of garlic bread – all the murderers of health. Ahh, I love it. In fact I only treat myself to spaghetti or pizza once every other month or so…and it has to be on a day where I really killed it working out – like sh!t a kidney style (pardon my American English).

By: Tom

Tom — Mon, 27 Jul 2009 03:01:50 +0000

You don’t have to buy almond flour. I bought raw almonds in the bulk food section of my grocery and ground them up in my blender, worked fine and way cheaper. This pizza is amazingly delicious, the crust is crispy like a traditional one and with the sauce and toppings, it was so tasty. I could eat it all the time.

By: Grok

Grok — Wed, 20 May 2009 07:46:13 +0000

I have a version of this. Posted a pic last week. My creation is a 15″

I do a combo of riced cauliflower and almond flour.
http://castlegrok.com/pizza-picture/

By: alex

alex — Wed, 29 Apr 2009 13:08:47 +0000

i made this last night – very good overall, although it is quite dry and grainy so I couldnt eat more than half a small pizza at any one time. I recommend spreadig the tomato sauce all the way to the edges to combat the dryness of the crust. maybe adding some butter would help too?

By: Berto

Berto — Thu, 09 Apr 2009 21:16:27 +0000

Allright, I just made this and am eating my second slice as we speak.

I LOVE IT! When I make it right next time (see below), this will work great for my Sunday pizza cravings.

I added pure mozzarella, bacon, red onion, and chicken.

I had trouble handling the ‘dough’, and didn’t spread it out enough. So now my pizza is a bit too thick — every bite has a bit too high of dough-to-sauce/cheese ratio.

Next time I’ll spread it thinner and it’ll be perfect. Tons of calories here, which I’m going to need these for my swim today anyway.

By: alex

alex — Thu, 09 Apr 2009 11:58:22 +0000

“Do you have any idea what the nutritional breakdown on this is like? I’ve found that a lot of the recipes that involve substituting almond flour for regular flour are REALLY caloric.

It’s probably still better than grains, but it is a concern of mine. I was making pancakes in the morning with almond flour, coconut milk and eggs.

Once day I did the math and realized my breakfast had been 1500 calories!”

awesome! I am a pescatarian weight lifter with a high metabolism, trying to gain weight and interested in the primal blueprint. I will try almond flour!