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Favorite Pizza crust recipe?

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  • Favorite Pizza crust recipe?

    It's a family tradition to have home made Pizza night. Since going Primal we have skipped it but son is coming home from college and wants home made pizza.

    What is your favorite Primal pizza crust recipe? Hints to get it crunchy? We normally finish pizza on stone.

  • #2

    I have used this pizza crust multiple times and think it is pretty good. I always end up baking it longer than the recipe calls for, but it's tough to get it crunchy. I also use a small round non-stick pan for each crust that I prepare. Good luck!

    You Won't Believe it's Cauliflower Pizza Crust

    1 cup cooked, riced cauliflower**

    1 egg

    1 cup mozzarella cheese

    1/2tsp fennel

    1 tsp oregano

    2 tsp parsley

    pizza or alfredo sauce


    mozzarella cheese

    Preheat oven to 450 degrees farenheit.

    Spray a cookie sheet with non-stick spray.

    In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

    Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

    Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

    Place under a broiler at high heat just until cheese is melted.


    • #3

      You can always go with Meatza!


      • #4

        I am stuck on almond flour crust. It is so filling and satisfying.

        3 cups almond flour

        3 eggs

        3 tsp olive oil

        2 tsp salt

        Mix together and form into pizza shape. Make sure to use a non stick surface because this stuff sticks. Bake on 350 for 15 minutes. Put all your sauce and toppings on it and bake for another 15.

        I make my own sauce too using SoG recipe.

        1 can tomato paste (add water to desired thickness)

        1 tsp basil

        1 tsp oregano

        Heat on the stove and let simmer for a few minutes while crust is baking.

        SO GOOD!


        • #5

          Oh yeah and last time I made it, I actually did the calculations to find out how many calories and how many carbs were in each slice including my toppings (turkey bacon, olives, & mushrooms). Came out to be 388 calories per slice and 16 carbs per slice. Best part is no effect on blood sugar.


          • #6

            I tried all of those and none satisfied me like the one that primarily uses Parmesan cheese.

            I'm not into too much dairy (Ok, wait, I am, but I try to limit it for weight loss, but I digress....), nor am I into Flaxseed (High O6 content), but when I have pizza, it's a treat anyway, so this is the winner around my house:

            Cheese, Flax & Coconut Flour Pizza Crust

            Makes four servings

            2 cups whole milk organic mozzarella cheese, shredded

            2 large organic eggs

            2 tablespoons flax meal

            2 tablespoons coconut flour

            teaspoon baking powder


            Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.

            Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed.

            Spread with a spatula to inch thickness on a baking sheet lined with one piece of parchment paper.

            Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.

            Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.


            • #7

              After reading about pizza crust alternatives for months, and this thread, I think I'll just keep pizza to A Very Rare Food, thin crust. And take some starch blockers. Voila.


              • #8

                I tried this one - Zucchini Pizza Crust. The crust tasted like a fritta/quiche, tasty nevertheless.



                • #9

                  So you're going to eat the real deal? I thought you were staying away from wheat?


                  • #10

                    Note, "A Very Rare Food." Every two months isn't going to kill me. Or even wound me. Actually, I've only had pizza w/crust once in four months, I think. And once w/o crust.


                    • #11

                      I'm intrigued by the "meatza" crust. Who's tried it? How is it?

                      My blog: Pretty Good Paleo
                      On Twitter: @NEKLocalvore


                      • #12

                        Thanks everyone for lots of ideas.

                        Not sure which one we'll try but maybe I'll try each over time.

                        I love mozzarella cheese.

                        Starch blockers? Brands? Do they work? How?

                        I'm finding trying different recipes has been a lot of fun as I adapt to Primal. If I can get my fix through adapted recipes it is easier to stay the course.


                        • #13

                          Biker, starch blockers work by stopping or reducing amylase production. Amylase is needed to break the starches into sugars. No amylase, no sugar in the bloodstream. Note that "carb blocker" is a misnomer. They do not block sugars. It's really a "starch blocker."

                          Here's a thread I started on the topic three months ago:


                          • #14

                            I know this isn't the same, but I had pizza in a bowl the other day and it was so yummy and satisfying. I'm avoiding all grains for now because they make me feel SO rotten.

                            I just quartered small tomatoes, covered in mozzarella, ham, diced jalapenos and some left over fresh basil. Baked and then enjoyed.

                            I've also made a very successful mushroom crust for quiche, using food processed mushrooms, eggs, and a bit of almond meal.

                            The more I see the less I know for sure.
                            -John Lennon


                            • #15

                              i made the pizza Diabetescankissmyass posted and it was really good. next time i'll put less salt in the crust and i varied the sauce a bit from what she mentioned but my babe and I loved it and we'll definitely be making this again...Thanks all!