Paleo Pizza
This is Paleo Pizza, first, no, second try, but it’s still very beta, hardly worthy of release. Part of the secret ingredients is real “almond flour,” not like the first time, when it was almond meal, a similar compound, but not really a cooking flour.
Head on out to the Trader Joe, Whole Food, or my local preference, HEB’s Central Market. Look for real almond flour. Then, I found a superior custom crafted, micro-brew salami, which was coarse-ground and properly aged sausage. Then some British cheddar.
The pizza crust ingredients:
- 2 cups of almond flour
2 (free range, organic) eggs
2 tablespoons olive oil
1 teaspoon sea salt
Spices to taste
Beat eggs, mix ingredients, press into a cooking sheet, bake at 400 for 15 minutes, then add paleo pesto, cheese, salami, and bake for another three to five minutes.
It’s an acceptable, paleo/organic, gluten-free, no preservative meal. Food.
Second try, the spice in the crust was a hard dusting of organic Italian Seasoning, as I was trying to avoid too much garlic. That was a good move. Improvement over the first draft.
Paleo Pizza is still under construction, but it’s worthy endeavor.
The label for the sausage, hard salami, I didn’t bother to keep it, but it was old-school with a slightly coarse grind to the meat. For some reason, it reminded me of real European sausage.
You’re trying to avoid too much garlic. There is no such thing as too much garlic. Whatsa matta wid u?
Garlic interferes with “necking.”
(“Necking” leads to nekkid.)
Osculatory results