There are two things you may not know about me. The first is that I enjoy eating large quantities. I dont know how I developed this inclination, but there it is. I distinctly remember the day I was able to eat entire can of Spaghetti-Os, just like my big brother. I was so proud. I once asked my husband if he had ever dated a woman who could eat more than me. He responded with a nervous look but I eventually got him to admit that he hadnt. Luckily, I eat a lot vegetables or I’d probably be getting lap band surgery by now. As I’ve gotten older Ive had to tone things down somewhat, but Ill always be a big eater at heart.
The other thing is that, like the hot-blooded American I am, pizza is one of my favorite foods. Despite the countless hours of my life Ive spent learning about and working with ingredients and cuisines of all kinds, I still have the same favorite foods as your typical 3rd grader. Oh well.
Now that you know these things about me, you should also be aware that it has been my mission for well over a year now to come up with what I consider to be an ideal primal pizza crust. The problem with most primal or paleo pizza crusts that I have tested is that they are either so heavy and caloric that you can only eat a slice or two (Im thinking your typical almond flour crusts or meatzas, or they are unreliable and floppy. Ive heard good things about cauliflower crusts but truth be told Ive never been able to make that work.
In order to qualify as ideal in my mind, a crust must meet all of the following requirements:
1 The pizza crust must not be overwhelmingly caloric.
2 There must be no mistaking the crust for a frittata!
3 The crust must stand firm, allowing you to easily enjoy the pizza with hands, not fork.
4 The crust must be relatively easy to make.
5 The crust must, at the very least, have a neutral flavor that does not interfere with the pizza experience.
Well, I’ve done it. My primal pizza crust not only meets all of my ideal criteria but it is only 330 calories per serving, allowing plenty of room for your favorite toppings. A serving can be half of a large pizza (see photo or, if you prefer, an entire individual pizza. Further, I’ve managed this without using any weird ingredients or complicated techniques. You can easily throw this crust together on a busy weeknight.
Sorry for the teaser but I am waiting until September to share the recipe in the new cookbook. I’m just so happy to have finally accomplished this that I couldn’t wait to share the news. I know you guys will come up with all sorts of excellent additions and modifications so I am looking forward to that, too!