I have finally done it. I’ve found a recipe for grain-free pizza that doesn’t include any crappy ingredients. I’ve been searching for this for YEARS. I’ve made so many cauliflower pizzas (which really are nothing like pizza, you can’t even hold a slice of it like pizza) and almond flour pizzas (which have bad texture and well, taste like almond flour). I’ve made coconut flour pizza and it has both a bad texture and bad taste. I have even had those all-purpose gluten free pizza mixes, which are remarkably similar to cardboard. I had resigned myself to the fact that the only pizza that could ever truly taste like pizza, is a wheat based crust. Until now.
This recipe isn’t all me. I’ve gone Sandra Lee Semi-Homemade on ya for this one. The crust mix does come out of a box. But guess what? It’s made of tapioca, a safe starch. And I’m so flipping happy I found it. I can finally eat pizza again. I thought maybe since I haven’t had real pizza in so long, that this was just my warped taste buds thinking it tasted awesome, but Scott loved it too. He is never shy about telling me when my recipes taste like crap. He has hated every singe paleo-fied pizza I’ve made. I ate two slices of this pizza, he ate the rest. I’m telling you, it’s LEGIT.
- 1 box Chebe pizza crust
- 1/2 cup pizza sauce (recipe at the bottom of this post)
- 2 cups cheese of choice (I used mozzarella)
- any toppings you like
- Prepare the crust according to the package directions.
- Top with sauce.
- Top with cheese and toppings.
- Bake on 450F for about 20 minutes.
This pizza stood up to my rigorous pizza standards. It wasn’t floppy. I could hold it like a real piece of pizza.
It even had the bubbles in it like wheaty pizzas! I mean, REALLY. This bad boy was AMAZING.
PS – If you’re going to be nit picky about cheese being paleo, read this post.
I simply mixed 1/2 cup of tomato sauce with a sprinkle of garlic, oregano and three fresh basil leaves that I finely chopped. You can get fancy with this if you want, but this worked great for me.