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Republished with permission from blog.paleohacks.com.

Pizza night gets a Paleo makeover with this almond meal pizza crust topped with bright herbed pesto sauce and a Paleo cheese made from cashews and grass-fed gelatin. No need to fight those pizza cravings anymore!

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The perfect pizza can be difficult to achieve on a Paleo diet.

First there is the crust: it has to be strong enough to hold the toppings with a nice crunchy edge. This crust recipe is very easy to whip up using almond meal, a staple flour substitute in the Paleo world.

A little bit of tapioca starch helps to hold the crust together and keep it from crumbling. I like to add dried herbs like rosemary and oregano to add extra flavor and a nice aroma.

Cheese is also a tricky component to the Paleo diet. Dairy products are on the list of ingredients to avoid. Enter nutritional yeast. Full of B vitamins and amino acids, this inactive yeast is very versatile and makes a great topper for kale chips, or a breading to coat chicken and fish before baking.

Nutritional yeast has a flavor reminiscent of real cheese, making it a terrific ingredient to add to this Paleo version. Once the cheese solidifies, it grates very nicely and takes on a shredded mozzarella consistency.

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Instead of using a traditional tomato-based pizza sauce, this pizza gets topped with a fresh basil pesto. Using almonds, garlic, extra virgin live oil, and a dash of nutritional yeast, you can make a Paleo-friendly pesto.

Double the recipe and use the pesto on everything from roasted vegetables to zucchini noodles. Pesto sauce adds a nice herb flavor to the pizza and complements the almond crust very well.

Although the Paleo diet has a reputation for being very meat-heavy, I think it is important to showcase the other side of the Paleo diet, which is full of nutritious plant-based goodness.

Since the crust, cheese, and pesto are all made from scratch, I kept the toppings simple. Bell peppers and tomatoes top the pizza and help to complement the other flavors without competing.

Irresistibly ‘Cheesy’ Pesto Pizza

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Serves: 8

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients:

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Cheese

  • 1 C water
  • 1 t nutritional yeast
  • 1 c raw cashews
  • 1 T grass-fed gelatin
  • 1/4 t sea salt

Pesto

  • 5-6 basil leaves
  • 1 t garlic, minced
  • 1 C extra virgin olive oil
  • 1/2 c almonds
  • 1 T nutritional yeast

Crust

  • 2 C almond meal
  • 1 C unsweetened almond milk
  • 2 T tapioca starch
  • 1 t oregano
  • 1 tsp rosemary
  • 1 t sea salt

Toppings

  • 1 bell pepper, thinly sliced
  • 1 tomato, thinly sliced

Instructions:

For Cheese:

1. Bring water to a boil in a small saucepan. Sprinkle gelatin into water while stirring. Combine all ingredients for cheese in a food processor or blender. Blend until smooth.

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2. Pour into an airtight container. Refrigerate at least 4 hrs. Once solid, grate cheese.

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For Pesto:

1. Combine all ingredients in a food processor and blend until well-combined and smooth in texture.

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For Pizza Crust:

1. Preheat oven to 400℉. Grease a pizza pan with extra virgin olive oil or coconut oil. In a medium-sized bowl, combine dry ingredients and break up any lumps from the almond meal.

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2. Whisk together egg and milk. Stir mixture in with dry ingredients. Mixture will be the consistency of a thick pancake batter.

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3. Pour mixture into pizza pan, making sure the batter is evenly spread in the pan. Bake for 15 minutes.

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4. Top with pesto, cheese, and sliced veggies. Bake 5 minutes longer, then broil at 500℉ for 3-5 minutes, until cheese is bubbly and melted. Allow pizza to cool slightly then carefully remove from pan using a spatula. Slice and serve.

 

Source

http://blog.paleohacks.com/pesto-pizza/

Image Sources

http://blog.paleohacks.com/wp-content/uploads/2016/02/PIN-irresistibly-cheesy-paesto-pizza.jpg

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