Before James moved down he used to a have a Friday pizza tradition and whilst we don’t have pizza that often, I try to keep the tradition up sometimes. Now, being paleo, pizza is hardly something I should be eating and if we go to a pizza restaurant then I’ll opt for gluten free. In my own kitchen though I wanted to attempt a truly paleo pizza and the answer to my prayers came in the form of ‘The Ancestral Table’, my favoutire new cook book that I mention in almost every post; which, not only has a pizza photo on the front, but has a paleo pizza recipe inside. I’m blessed to have an international food shop around the corner, so getting hold of exotic ingredients and cheap spices is easy. I do think though that most large supermarkets will stock tapioca starch/flour, also known as cassava flour, which is the main ingredient in the base.
When is comes to pizzas, I have many favourite base/toppings combinations; I love a traditional Margherita, piled with fresh basil but I also really really love a barbeque base with chicken, bacon, red peppers & onions and I also really really really love a pesto base with fresh basil, goats’ cheese, onions, peppers and mushrooms. I didn’t have any mushrooms in today, but I plan on doing a garlic, crème fraîche, mushroom and pesto pizza creation soon. Stay tuned! Other pizza toppings I love are caramelized red onion with goats’ cheese and anything entitled ‘Florentine’, which is cooked with an egg on top and spinach, yum! Our local pizza restaurant do a pear and Cambozola pizza which is to die for, pizza is so versatile.
Ingredients: (To make 2 pizzas)
- 1.5 cups of tapioca flour
- 0.25 cup of heavy cream
- 0.25 cup of water
- 2 tbsp of butter
- 0.5 tsp of sea salt (I used basil salt)
- 1 egg, beaten
- 0.75 cup of grated Parmesan cheese (or a hard cheese of your choice)
- A pinch of white pepper (I left this out, due to my general dislike of pepper)
- 0.25 tsp of oregano
- Several tbsp of pesto/0.5 cup of pizza sauce/any base sauce of your choice, perhaps barbeque?
- A torn up ball or two of mozzarella
- Any other toppings of your choice
- Measure out the tapioca flour into a mixing bowl and preheat the oven to at least 220°C but preferably 250°C, or as hot as your oven will go.
- In a saucepan, add the cream, water, butter and salt and warm on a low-medium heat until it just begins to bubble and the butter starts to melt. Remove from the heat and stir until well combined.
- Add the warm mixture to the tapioca flour and stir with a wooden spoon to combine, leave to cool for 5 minutes.
- Add the egg to the mixture, followed by the Parmesan, pepper and oregano. Mix together until it forms a dough, you may need to add more tapioca or cheese, if required.
- Split the dough into two and then flatten one half of it into the bottom of a skillet (or any heavy bottomed, oven proof pan), push it out to the edges with your fingers and then pierce with a fork to create a few air holes.
- Place the skillet in the oven for 6 minutes, then remove, add your toppings and return it to the oven for a further 8-10 minutes.
- Repeat this for the other dough, unless you’re lucky enough to own 2 skillets!
- I haven’t tried a pizza stone but The Ancestral Table suggests that it works well but will require cooking for 8 minutes initially, instead of 6.