December 8th, 2016

How to swap the carbs!

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Written by: paleobabe

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Paleobabe Pizza

How to swap the carbs!

Healthy low carb versions of your favorites.

Omg I am craving pizza. I really feel like a burger. Or maybe a sandwich or some pasta.

Yes it is possible to have these items on the Paleo diet and I literally cannot wait to share with you all of these recipes and more, including some chocolate desserts! To show you that being healthy doesn’t mean you have to miss out on the flavors of life at all, in fact it does the opposite. Enjoy healthier cleaner options that make the planet more sustainable.

Let’s talk pizza.

I’d be lying if I said I had the will power to never eat pizza again at the aspiration of a healthy lifestyle.

This is what I would do for a super healthy pizza, I’ll also provide the time poor option which I would consider B grade in terms of health, but compared to the real thing it is still 1million times healthier so don’t worry too much. Because the A grade version is a little more time consuming.

A grade healthy pizza

This is where you actually get your hand dirty and make the base!

Ingredients

Base

  • 1 medium head of cauliflower
  • A tea spoon of Olive oil
  • ¼ tsp sea salt
  • ½-1 tsp dried basil
  • ½-1 tsp dried oregano
  • 1-2 tsp minced fresh garlic
  • ½-1 tsp dried rosemary
  • a few shakes of red pepper flakes, to taste
  • ½ cup almond flour
  • 2 eggs (organic free range)

Toppings I use are

  • Red capsicum, slices into thin pieces
  • Yellow capsicum, slices into thin pieces
  • Red onion
  • free range organic chick/bacon
  • Organic aged cheese (grated)
  • Brown mushroom sliced
  • Natural unsweetened Pineapple pieces
  • Organic kalamata olives

Instructions

  1. Preheat oven (with the pizza stone in it if you have one) to 180 degrees Celsius.
  2. Cut the stems off the cauliflower and place the florets in the food processor. Pulse the food processor until it looks like rice.
  3. Put the grated cauliflower in a large sauce pan with a little oil and sauté, covered, until softened and just starting to brown. About 5 minutes.
  4. Remove from heat and pour the cauliflower into a bowl and place in the fridge for 10 minutes.
  5.  Now it should be cool enough to handle, place the cauliflower into the middle of a kitchen towel.
  6. Wrap the towel around it long ways and turn it to squeeze as much water out of the cauliflower as possible. Once you think you are done squeezing, squeeze more. (This is the most important step for getting a crispy crust.)
  7. Mix the cauliflower in a bowl with the rest of the ingredients.
  8. Spread the “dough” onto a greased piece of parchment paper and form 2 (8″) pizzas.
  9. Place the parchment paper on the pizza stone (or baking sheet) and bake for 15-20 minutes, or until the edges are brown.
  10. Remove from oven and add tomato paste and your toppings, then once toppings are added place back under the grill and bake for about 7 minutes.

Now the B grade more time efficient version of this pizza is basically a low carb base made of rice flower from the local Foodland.

Then you put your desired toppings,

I recommend the following I listed before, and no processed meat’s!

So it’s as easy as that.

By Christina Markoski

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