Paleo Pizza Crust

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During our Gluten Free Fair Demo at the beginning of the month I was able to share with a few individuals my fantastic paleo pizza crust. Now I get to share it with you and I couldn’t be happier! This pizza crust is packed with flavor thanks to the seasoning included in it, not to mention it’s also egg-free.

I top my pizza with pizza sauce, cherry tomatoes, bacon, basil and some spicy peppers but top yours with whatever you like. Also, if your primal and you’re allowed to have a little dairy consider Kerrygold’s Dubliner Cheese to top your pizza. Using a citrus grater with the cheese is a great way to reduce how much cheese you end up using because it makes it look like you’ve put more on your pizza than you actually have.

INGREDIENTS

1 tablespoon ground flax seed + 3 tablespoons warm water (egg replacer, if you’d like to use egg simple exchange this for 1 egg)
1/2 cup warm water
1 clove garlic, diced
1 cup + 1 – 3 tablespoons tapioca flour
1/3 cup coconut flout
1 teaspoon salt
1 teaspoon Italian spice
1/2 cup olive oil

*special note: you will want to have a silicone cutting board handy if you have one.

RECIPE

Preheat the oven to 425°F.
Mix 1 tablespoon flax-seed and 3 tablespoons water, then let it sit for about 10 minutes until the water is absorbed(egg replacer).
Add the garlic and 1/2 cup water to the bowl and set aside.
Mix the 1 cup tapioca flour, coconut flour, salt and Italian seasoning in a small bowl until thoroughly combined.
Add the flax-seed mixture, garlic/water mixture and olive oil to the dry ingredients. Combine until you get the consistency of thick mashed potatoes.
Add 1 tablespoon of tapioca flour at a time and incorporate until the mixture becomes drier, like play dough.

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Place a piece of foil over a pizza sheet.
On a silicone cutting board, place the dough ball and begin to flatten it into a circular shape(if you don’t have a silicone cutting board I would do this on foil, it’ll work about the same). Use a rolling-pin if needed (you may want to dust in tapioca flour if the dough begins to stick), roll out the crust to be about 1/8-inch thick.
Place the pizza sheet foil side down on top of the crust, then flip.
Slowly peel away the board so that only the crust is left on the foil/pizza sheet.
Cook for 12 to 15 minutes until you reach your desired crispness. You can then cover with toppings and cooking for a few minutes longer until the toppings are warm.

Enjoy!

Melissa Van Dover

@mvandover | melissavandover.com

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Paleo Rosemary Bread

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It’s no secret that bread is a staple part of the Western Diet. Even when we look back at biblical times, a slice of bread was equated with wealth, prosperity and even, heaven. So I’m definitely not going to suggest that you give up your little slice of heaven…instead I’m going to show you how to get the best of both worlds: indulgence and health.

For those of you who joined us at the Gluten-Free Health Fair last weekend, you enjoyed a sneak peak into how easy it is to whip up Paleo Raisin Bread in nothing more than a food processor and an oven-proof bread pan. Today, let’s whip up some Rosemary Bread (based on the same base recipe) in under 40 minutes!

INGREDIENTS

2 tablespoons coconut oil
2 cups arrowroot flour
1/2 cup flax meal
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 large eggs
1 tablespoon apple cider vinegar
1 tablespoon honey/agave
2 tablespoons crushed rosemary spice

RECIPE

Preheat the oven to 350 degrees F.
Grease a bread pan with 1 tablespoon of coconut oil.
In a  food processor, add the arrowroot flour, flax meal, coconut flour, baking soda and salt and pulse for about a minute.
Add the eggs, other tablespoon of coconut oil, apple cider vinegar and honey/agave and blend for about another minute.
Fold in the rosemary.

Rosemary Bread Dough
Scoop the mixture into the greased bread pan and bake for 35 to 40 minutes, or until a skewer poked through the center comes out clean.
Remove from the oven and let the bread cool before slicing.

If you want to get fancy you can scoop the same mixture into mini-bread pans and create individual loaves for your guests, or even make rosemary muffins and serve them with a generous spread of grass-fed butter!

Enjoy,

Camilla Carboni

@camillacarboni | camillacarboni.com

SAVE 24% on our upcoming book release, PALEO Cleanse. Preorder Your Copy!

Gluten Free Fair Demo Recap

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Thank you so much to our wonderful audience who joined us for the Gluten Free Fair this past weekend at the Natural Grocers at the corner of Colfax and Washington in Denver.

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We had a blast showing you all how to make our Paleo Bread and Pizza Crust! Just take a look at our cart in the picture above, hopefully it fills you with joyful memories like it does for us.

It was great to receive so much positive feedback and we’re really happy that you all enjoyed the food. We managed to destroy 1 loaf of bread and 2 pizzas…go us! As always if you have additional questions for us or would like even more fantastic recipes, please feel free to take a look around our blog and leaves us comments!

If you weren’t able to make it or would like access to digital copies of the recipes they’ll be available over the next two weeks. So keep an eye out for our posts and your notification emails.

For all of you who joined us this past Saturday and wanted to know more about how to preorder our book for a discounted rate…this is for you!

Paleo Cleanse

SAVE 24% on our upcoming book release, PALEO Cleanse. Preorder Your Copy!

Happy Eating!

Melissa and Camilla

thepaleopact.com | @thepaleopact