Paleo Pizza Bases Rich in Protein

Though recipes for pizza bases presented below are rich in protein and fibre, be assured – no protein powders or isolates are used to make them, only very few natural ingredients. All three pizza base recipes based on Coconut flour, Sunflour or Pumpkin Seed flour/meal are already published as different varieties of bread recipes – small and large loaves, buns or rolls. The short list of ingredients, the simplicity of dough preparation and baking in all three cases make recipes absolutely unique in paleo baking. Add to that the absence of any grains, pseudo-grains (quinoa, buckwheat and amaranth), starches, gums, as well as dairy and sugar products in the list of ingredients, and the scope of recipes application to a variety of severely strict diets is obvious.

Coconut flour apple puree pizza bases

Sunflour apple puree pizza bases

Coconut flour apple puree pizza bases

Amazingly tasty, soft in texture, but keeping the shape of pizza slice without bending with little sweetness coming from coconut flour, this will satisfy pizza craving in everyone who went paleo.  I baked my pizza with homemade tomato sauce, onions, mushrooms, yellow capsicum, cooked chicken pieces, cherry tomatoes and Mozarella cheese (I used regular one, but for dairy free options you can find dairy free, vegan cheese). I make pizza on already baked pizza bases, fresh or frozen. Pizza crust in the middle remained pleasantly soft and moist, while the edges of the crust gave a nice crunch. I was truly surprised how much I liked coconut flour pizza.

Ingredients:

Differ just a touch from the large loaf of coconut bread.

  • 4 large to extra large eggs (220g without shell)
  • olive oil, added to batter if eggs weight less that 220g
  • 400g apple puree (I use apple puree blended from pure cooked apples from canned apple pie filling)
  • 100g organic coconut flour
  • 30g finely ground organic flax seeds
  • 12g baking soda
  • 10g sea salt
  • heaped tea spoon cumin powder
  • heaped tea spoon coriander powder

Preparation:

Step by step dough preparation can be found in coconut flax bread recipe.

  • mix all dry ingredients, put the mixture through a sieve
  • register eggs weight, beat eggs until triple in volume
  • add apple puree into eggs while mixer is working, beat 2-3 more minutes
  • transfer the mixture into a large, wide bowl, add oil if necessary to have weight with eggs 220g
  • add dry mix to wet ingredients
  • mix it in with a whisk, the dough will reduce its volume and become thick
  • work with the dough with wet hands
  • prepare 2 flat trays lined with baking paper
  • the portion of the dough is enough to make 6 medium size pizza bases
  • shape the dough into a flat circle or ellipse
  • spread it on a baking paper making it flat, 0.8 -1.0cm thick
  • repeat process with other 5 portions of the dough

  • bake in preheated to 170C fan-forced oven for 25-35 minutes, time depends on your oven and dough thickness

  • turn baked pizza bases upside down and rest on a lined wire rack
  • use fresh or frozen, freeze on a wire rack, pack frozen bases into zip-lock bag

Example of pizza

Use any toppings you like. I bake at 170C fan regime until cheese fully melts.

Sunflour apple puree pizza bases

I baked them several times in practical oblong shape that can be cut in 2-3 pieces to make individual pizzas for one. As coconut flour pizza bases they can be used fresh or frozen to make pizza. The taste and texture are identical of that for Sunflour bread or buns.

Ingredients:

  • 110g sunflour meal
  • 40g ground golden flaxseed
  • 2 large eggs
  • 40g sunflower oil
  • 150g pure apple puree (I used blended apple pie filling)
  • 5-6g sea salt
  • 6g baking soda
  • 2g cumin powder (garlic powder or any other spice mix can be used)

Preparation:

  • grind flax seeds
  • mix all dry ingredients
  • put the mixture through a sieve
  • grind larger particles left in a sieve
  • when using flaxseed flour to replace ground flax, it is not necessary to put sunflour through a sieve
  • whisk eggs with apple puree for 2-3 minutes
  • add sunflower oil, whisk to combine
  • add wet ingredients to dry mixture
  • combine with a whisk or spatula
  • let the dough rest for 10-15 minutes, dough texture will thicken
  • the dough is soft and sticky, but holds together well
  • use wet hands to work with a dough

  • spread dough in 2 individual shapes, to make them circle you will need two baking trays
  • work with spatula, final touches are best made with wet silicone spatula or palms
  • alternatively use pastry bag with plain circle tip to spread the dough on a lined tray
  • bake 30-40 minutes in 170C preheated oven, fan-forced
  • turn over pizza bases to rest, when baked

Pizza bases based on Pumpkin Seed flour/meal are prepared as above for Sunflour with the ingredients as in Pumpkin seed meal bread (here). Recipe on 4 eggs gives 4 large oblong pizza bases as shown for Sunflour pizza bases.

You can use any brand of coconut flour, Sunflour and Pumpkin Seed Meal can be bought here or in any quality Health Food store.

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