Ryland Peters And Small publishing company logo

Newsletter

Sign up to receive exciting news about our food and drink, craft, interiors, kids' and gift books

Email

First name

or dismiss
Blog

Posted on February 2, 2017 There have been 0 comments

'Treat Don't Cheat' Paleo Pizza

This February we want to prove that eating healthy doesn’t have to mean missing out on the foods you love. Our recipe inspiration for this month is all about those favourite foods but with a little twist, so you can treat without cheating! This week…pizza! This paleo pizza has a base packed with good carbs and protein from a mixture of flours and almonds and is topped with olive tapenade, chicken and sun-dried tomatoes.

Paleo Pizza

 

80 g/ ½ cup arrowroot

130 g/1 cup tapioca flour

190 g/2 cups ground almonds

1 tablespoon mixed dried herbs (or dried oregano)

1 garlic clove

salt and black pepper, to season

pizza sauce

1 red (bell) pepper, chopped

5 medium tomatoes, halved

3 garlic cloves

½ – 1 tablespoon dried oregano

tapenade

70 g/ ¾ cup pitted/stoned black olives

70 g/ ¾ cup pitted/stoned green olives

1–2 tablespoons capers, squeezed of excess liquid

juice of ½ lemon

2 big handfuls of fresh basil

70 ml/5 tablespoons extra virgin olive oil

toppings

1 cooked chicken breast, sliced

a small handful of sun-dried tomatoes, chopped

¼ – ½ green or yellow courgette/zucchini, shaved

a handful of rocket/arugula

fresh basil leaves, torn

1 teaspoon dried oregano

2 baking sheets lined with

baking parchment, 1 brushed with olive oil

a high-powered blender (I use a NutriBullet)

pizza stone (optional)

MAKES 1 30-CM/12-INCH PIZZA

 

Begin by preparing the sauce. Preheat the oven to 180°C (350°F) Gas 4.

Put the red (bell) pepper, tomatoes and garlic on the prepared baking sheet without oil, sprinkle with the oregano and season with salt and pepper. Bake in the preheated oven for 20 minutes. Remove the roast vegetables from the oven and transfer to the high-powered blender and blitz to a smooth purée.

Meanwhile make the pizza base. Mix all the dry ingredients together in a large mixing bowl. Add 170 ml/ ¾ cup of water and bring the dough together to form a ball and put on the prepared baking sheet.

If you have a pizza stone put it in the oven to warm up. Roll the dough into a thin 30-cm/12-inch round on the oiled baking sheet. Then once the sauce ingredients are cooked turn the oven up to 200°C (400°F) Gas 6.

Bake the base on the pizza stone by shooting it into the top of the oven from the baking sheet, or on the baking sheet, for 20 minutes, or until golden. Remove the base from the oven but keep the heat on at 180°C (350°F) Gas 4. Rub with a peeled garlic clove to infuse it with flavour.

 

This recipe is from Perfectly Paleo by Rosa Rigby, available here.

Save

Save

Save

Save

Save

Save

Save


This post was posted in Featured, Featured, Recipes, Recipes, UK, What's new, What's new and was tagged with savoury, recipe for the weekend, Pizza, paleo, healthy