Primal Pizza Low Carb No Soy Recipes

PRIMAL PIZZA - LOW CARB, NO SOY!

Steps:

• Crust: Pre-heat oven to 350 degrees.
• Mix all ingredients in a large mixing bowl. This should give you a ball of "dough". If your dough is too "mushy" (like mine was), continue to add almond flour until you get a good consistency.
• Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
• Press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
• Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.
• Sauce: In a saucepan, combine all ingredients. Use water to desired thickness. We like ours pretty thick. Feel free to add more spice if you want it, too.
• Simmer on stove for approximately 15 minutes.
• Toppings: You will want to pre-cook any meat going on your pizza. Veggies can go on fresh and raw, or cooked depending on your preference. Your favorite cheese will do, but I recommend the 50/50 mix of mozzarella and swiss that we used. It melted perfectly and tasted great!
• Put it all together: After crust comes out of the oven, spread sauce evenly over crust.
• Add your cheese and toppings evenly on top of sauce.
• Put back in the oven and bake at 350 degrees for approximately 15 more minutes. Cheese should be evenly melted.
• Slice and enjoy!

LOW-CARB PIZZA ROLLS

Steps:

• Preheat oven to 375°. Grease 12 muffin cups; set aside., Sprinkle cheese over flatbreads to within 1/2-in. of edges. Top with pepperoni and seasonings. Roll up jelly-roll style, starting with a short side. Cut each crosswise into 6 slices. Place each slice into prepared muffin cups., Bake until lightly browned, 12-15 minutes. Serve warm with pizza sauce or ranch dressing, if desired.

PALEO/LOW CARB PIZZA

Steps:

• Preheat oven to 425 degrees.
• Put mozzarella & cream cheese in a medium size microwaveable bowl.
• Microwave for 1 min, stir and then another 30 sec, stir (very hot!).
• Stir in egg & almond flour.
• Wet hands and spread "dough" on parchment paper. It should spread evenly with dough-like consistency (if "stringy" then your cheese has hardened too much - pop back in the microwave for 10-20 seconds). NOTE: the first time I made this, I spread the crust too thin. I ended up with a dried-out crust. So if you want really thin crust pizza -- only leave it in for 8 minutes, add toppings and put back in for 4-5 minutes. If you go for 12-14 before toppings, you crust will be too dry. The thicker the crust, the more flexibility you'll have.
• Dock (poke rows of holes) with a fork to avoid bubbling.
• Sprinkle with garlic salt.
• Put in 425 degree oven.
• After about 8 minutes, check it and poke holes where any large bubbles may be.
• Continue cooking for a total 12-14 min, or until slightly brown on top.
• Here is what I do for the toppings:.
• [Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.].
• Add a thin layer of pizza sauce, cheese and then any veggies or cooked meats. Then back in the oven until cheese is melted. Caution, cook too long and your crust will dry out, so don't go crazy with the toppings.