Sun Roasted Paleo Pizza

Paleo pizza is a Paleotastic revamp of a classic near and dear to so many hearts. You’d be hard pressed to find someone who can pass up a slice of pizza. Particularly a gourmet homemade pie hot out of the oven and ready to slice. This light lunch reminds me of sun soaked summer days sitting with good friends by the fire pit, sipping on something sparkling. The sun-dried tomatoes  bring the charm of the old world to the smoky aroma of fire roasted peppers. Briny olives and floral basil add a pop of brightness to all this charred, toasted goodness. And if you’re into the mood for something meaty, the savory sausage will complement the afternoon embers as they fade into memories of mesquite smoking coals, golden sunsets, and unbelievably tasty pizza.

 Total Time to Make: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 2

Ingredients

Crust

Toppings

  • 1 can (8 oz) organic tomato sauce, low sodium (or slightly reconstituted tomato paste)
  • 4 sun-dried tomatoes, chopped
  • 1 teaspoon dried basil
  • Handful of black olives
  • 1 bell pepper
  • Pinch ground black pepper
  • 1/4 cup turkey sausage,  pre-cooked preservative free low sodium (optional)

Directions

Relax and savor.

Relax and savor.

  1. Preheat oven to 350 degrees F. Coat sheet pan with coconut oil and dust with coconut flour. Or use parchment paper or baking mat.
  2. Combine almond flour, salt, egg and olive oil in a small bowl. If too soft, add 1 tablespoon of almond flour at a time until firm dough that can hold its shape forms.
  3. Form dough into ball and place on sheet pan. Gently pat into 1/4 inch thick circle about 7 inches in diameter. Fold or build up outer edge to 1/2 inch thickness.
  4. Bake for 15 minutes or until golden brown on edges and firm all around.
  5. While crust bakes, heat can of tomato sauce with basil and black pepper until reduced to half original volume. Or use slightly reconstituted tomato paste and combine with spices.
  6. Chopped sun-dried tomatoes and slice olives. Slice a roasted bell pepper, homemade or jarred.
  7. To fire roast your own bell pepper over gas stove, set burner to medium-high heat and use tongs to rotate pepper once skin blackens. Remove blackened pepper and let cool slightly. Rub off blackened skin with paper towel. Cut in half and scrape out seeds. Slice pepper to desired length and width.
  8. After par baked for 15 minutes, remove hot plain crust from oven. Spread reduced tomato sauce on crust. Carefully and evenly sprinkle on olives, sun-dried tomatoes, fire roasted pepper, and turkey sausage (optional).
  9. Return pizza to oven and bake another 5-10 minutes, or until toppings are heated through. Turn off oven.
  10. Slice and serve immediately. Leave any leftovers directly on oven rack (no sheet pan) to keep crust crispy.

There’s no reason not to par bake these babies then pack them up for a summer day beach getaway. Cook a few of these doughboys at home, splitting each recipe into two smaller crusts. Prepare your toppings, and any other food and refreshments needed for the day trip, let everything chill out in the cooler, and skip on out to the sun, sand and surf. Pack a portable grill and light it up. Warm the dough on one side, then flip and top to your heart’s content. Cover the grill, or close the lid, so everything gets nice and warm. And indulge as the sun sets over the ocean. Magic.

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