Ok, I’m going to say it. This pizza might be tastier than regular pizza. It’s that good.
I generally don’t like making substitutes recipes – weird combos of ingredients meant to taste like something else. It’s not my style. I’d rather have an honest meat and veg meal, than paleo lasagna or a paleo croissant. But when your son has a hankering for a pizza that won’t make his insides turn upside down, you’ve got to give it a try. My gluten-free version was a big hit!
First, let’s give credit where credit is due. My starting point was this Fat Head recipe. In that post, Tom gave credit to his inspiration – Cooky’s Creation. Whoever originally came up with the idea of basing a crust on cheese, I bow to this person’s genius.
Both Fat Head and Cooky’s Creation make their dough with almond meal / almond flour. I decided on rice flour instead. Why? Almond flour is very expensive, at least where I live. The pizza isn’t cheap at any rate, since it has so much cheese in it, and almond flour would make it exorbitant. The rice flour has just the tiniest bite to it, which adds to the texture of the crust. I took a chance on this and it totally panned out.
So my thought was, if I’m going to make a non-traditional pizza, I’d better make sure that everything else is top notch – that’s why I made the tomato sauce from scratch. And by that, I don’t mean from tomato paste, I mean from tomatoes. The sauce I made was very simple and tasted absolutely amazing. It took a long time to cook, but didn’t involve a lot of work. Here’s how it’s all done.
Perfect Primal Pizza
(Makes a small 30 x 28 cm pizza)
4 cloves garlic
1 tbsp. olive oil
3 tbsp. chopped basil
1 ½ tbsp. wine
1 cup grated mozzarella
½ cup grated parmesan
2 tbsp. cream cheese
¾ cup rice flour
1 beaten egg
Anything your heart desires (I used sliced, fresh mushrooms)
Peel the skin off the tomatoes:
1. Boil a pot of water and prepare a large bowl with cold water. Put 4 tomatoes in boiling water for about 90 seconds. Remove with a slotted spoon and place in cold water (or wait a bit till it cools down). When cool enough to touch, peel the skin. Repeat for the rest of the tomatoes.
Make the tomato sauce:
2. Cut tomatoes into large chunks, making sure to remove any tough sections (the tomatoes I used were very tough under the stem).
3. Sauté garlic in olive oil until softened (about a minute), then add chopped tomatoes, basil, and wine and cook without a lid for a few hours, stirring occasionally, until you get the consistency of a tomato sauce suitable for pizza (you don’t want it runny!). I stirred once or twice an hour. When it gets close to being ready, keep a closer eye on it. Stir more often to see that it doesn’t start to stick to the bottom and make sure you don’t burn it. The exact cooking time will depend on how much liquid is in your tomatoes.
Make the crust:
4. Put all the cheeses in a microwavable bowl and microwave for about 45 seconds, stir the mixture, then microwave for another 15 seconds and stir again. Repeat if needed. It should look something like this.
I happen to have a microwave right now, but I don’t usually have one in the house. I’m trying to remember how I made it last time without one, I think I melted the cheese in a double boiler.
5. Gradually mix in the rice flour and beaten egg. Start mixing with a fork, and finish off with your hands.
6. Line a pan with parchment paper [I ran out and used aluminum foil] and use your fingers, heel of your palm, and powers of persuasion to convince the dough to spread out. Initially, it doesn’t look like the dough will spread out enough, but it does.
7. Bake the crust at 220 degrees Celsius (425 Fahrenheit) for a few minutes until it starts to brown. It already looks delicious:
The fat head recipe said to poke it with a fork to avoid bubbles, but I didn’t do that and had no problem.
Putting it all together:
7. Spread the sauce on the crust, add toppings, sprinkle cheese and pop it back in the oven for a few more minutes. When the cheese is melted and browned to your liking, it’s done. Yum!
This post was the reader favorite for Real Food Allergy Free’s Allergy Free Wednesday!