Paleo is the ultimate “go to” way of eating these days. So, I’ve decided to convert as many of my recipes into Paleo versions as possible. However, I will also add the traditional recipes as well for the “non-Paleo crowd. 2 in 1!
My promise to you: These Paleo recipes will not be slight of flavors, tastes or textures. Well, maybe a few texture differences here or there, but not by much. Yes, the ingredients may be somewhat different for the bases; like this breakfast pizza, but the flavor and appearance will mostly be the same. I’m enjoying this “Switchback” quite a bit and getting healthier by proxy in the interim 🙂
**Suggestion: When printing simply delete the version you don’t want to print. Click on print, it will highlight yellow and select “delete.” Voila!
1 cup full-fat canned coconut, almond or whole milk
1/4 cup of coconut flour
1/3 cup of almond flour
2 tsp of garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp baking soda
1/2 tsp salt & pepper to taste
1 tablespoon fresh parsley, chopped
Traditional Crust: Buy a pound of dough from your local pizzeria or check my search for the “30 Minute Pizza Dough”
4 strips bacon, cooked & crumbled
1/4 cup scallions, chopped
1 large tomato sliced thin
2 cups spinach
1 tbsp fresh parsley, chopped
Paleo Dough Directions:
Preheat the oven to 375 degrees. To form the pizza dough, lightly beat eggs and milk (of choice) in a bowl. Add in the flours, baking soda, seasonings, parsley, salt and pepper mix into a smooth batter.
Traditional Dough Directions: Roll dough into 10” round or rectangle leaving a heavy rim. Place on oiled pizza pan. Bake at 375* for 15 minutes. Remove and add toppings. Feel free to add cheese of choice!
Spread the batter onto a baking sheet lined with parchment paper; Using a spatula to smooth into a circle or rectangle. Bake for 20-25 minutes or until top is golden brown. Remove from oven. Carefully flip over.
Traditional & Paleo:
While the crust is baking, fry bacon; reserving the bacon drippings in the pan, set bacon aside to cool and crumble into pieces. Slightly wilt the spinach in the leftover bacon drippings, salt & pepper to taste.
Add toppings to the baked crust. Start with bacon, tomato, spinach, and scallions. Carefully crack eggs onto the crust. Sprinkle with parsley, additional Italian seasoning, salt & pepper to taste. Bake for 15 minutes or more, just until the egg whites have set. Slice and serve warm.
3 Comments Add yours
Are you saying we can have any type of pizza – a curry and rice one, a sugar puffs one, a pate foie gras one etc. etc. ?
And are you sure the Pizza Police will allow this dangerous aberration!
LikeLiked by 1 person
Yes of course! I hear the Pizza Police are lacks these days so the construction of pies are carte blanche! Plus, as someone dear used to tell me “we are the big people and can do whatever we please.” Cheers!
Reblogged this on Once Upon a Spice.