Tuesday, July 21, 2015

Pepperoni and cheddar cheese with naan style paleo pizza crust

Originally posted by me in GlutenFreeRecipes Facebook group on August 1, 2014

Prep time 5 min
Cook time 20 min
  • 1/2 cup almond or cashew meal
  • 1/2 cup tapioca starch/flour
  • 1 cup coconut milk
  • 1/3 package of boarshead mini pepperoni
  • 1/2 cube of smoked goat cheddar cheese

Crust Instructions:
  • Mix the almond/cashew meal with tapioca starch/flour.
  • Add spices to this mix if you want. I add toasted garlic and turmeric.
  • Spice to taste.
  • Add the coconut milk and mix until completely combined. This should result in a pancake like consistency. Add more tapioca starch or coconut milk in small quantities until a thick pancake mixture consistency.
  • Pour onto a pizza stone and spread thin.  Note that I put a parchment paper down to reduce cleanup later.
  • Place in oven. 400 for 15 min.
  • Take out and if any bubbles formed pop them and flatten.

Pizza Instructions:
  • Spread the shredded cheese and sliced pepperoni on the bread.
  • Place back in oven for another 5-10 minutes at 425.
  • Serve warm. The pepperoni is a little oily but this naan style crust was still pull apart awesome.