Paleo + Italian. Not usually seen in the same sentence, but today is an exception. As you all know by now, my husband Nick is a sexy Italian, hence my last name, Gallucci. My all time favorite thing is to make dinner for Nick, and ever since I created this recipe, it has become part of our weekly meal plan. We topped this pizza with my favorite red pepper pesto and Kite Hill Cheese. If you don’t know about Kite Hill yet, it is the best almond milk based cheese. This pizza actually tastes like pizza. Make it, you won’t regret it!
Paleo Margherita Pizza
Yields 2, 12 inch pizza crusts
1 cup unsweetened almond milk or coconut milk
1/2 cup cassava flour
1-1/4 cup almond flour
1/2 teaspoon Himalayan pink salt
Preheat Oven 425.
Whisk together eggs and almond milk together in a bowl. Add flours and salt and mix well.
Layer a baking sheet with parchment paper. Spread dough into two large circles. Bake for 15 minutes, then top with Red Pepper Pesto (recipe below). Sprinkle with Kite Hill Soft Fresh Orginal. This is delicious almond milk based cheese is available at most Whole Foods Markets of www.Kite-Hill.com) Bake another 5-10 minutes. Remove from oven and allow to cool. Before serving, top with fresh basil. Enjoy!
1 cup Red Pepper Pesto (recipe below)
1 cup Kite Hill Soft Fresh Original Cheese, crumbled
1 cup fresh basil, sliced thin
Red Pepper Pesto
2 red bell peppers (washed, cored and quartered)
1 clove garlic with skin on
1 lemon, juiced
1/8 cup olive oil
1 teaspoon salt
1/4 cup pine nuts
Preheat oven to 425.
Roast peppers and garlic about 15 minutes. Remove from oven and allow to cool.
Place peppers in blender. Remove skin from garlic and place in blender with lemon juice, olive oil, salt and pine nuts. Blend on high until smooth. Remove from blender and use as a sauce.
How much almond flour? I can’t wait to try out this recipe!
For the crust, it is 1 1/4 cup of almond flour and 1/2 a cup of cassava flour. You may need to add a bit more almond or cassava flour if the dough is too wet. Enjoy!!!
I tried out your recipe last night and made pizza as a dinner party for my parents. It was a huge hit! I especially love the red pepper pesto, and my parents both thought it was great too, and a nice change from tomato sauce. When I made the dough though, it was more of a liquid batter, and I added about a quarter cup of extra cassava flour. What consistency is yours usually? Also, how thick do you usually spread it? Mine had great flavor, but it was just super liquidy and paper thin. I can’t wait to try again – I was thinking of added about a half a cup extra flour and only making one pizza with it to try and get it thicker. Thoughts?
Hi Jess! So happy to hear you and your family enjoyed our pizza! It is a favorite at our house too. As far as consistency goes, I would say adding more cassava flour if your crust is too thick is definitely the solution. I’ve also found that sometimes as the dough sits it gets even thicker. Our crust is usually chewy and thick, so try adding more cassava flour next time if your batter is runny. Also let it sit for a bit before spreading onto your pan. Please let me know how it goes round two!
Hello, the recipe sounds great. Is it possible to drop the cassava flour or replace with anything?
you can replace cassava with arrowroot!