A blog about the Primal Blueprint diet and lifestyle
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!
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I must have this recipe! I am so tired of pizza crusts that require me to eat it with a fork. That is not a pizza!
I can’t wait until September! This looks and sounds awesome. 🙂 Woohoo!
Gah!! You suck!! 😉
I am looking forward to this cookbook, because if there’s anything that sucks more than the pizza in Iowa, I’m not sure what it is.
I too am looking forward to this. Pizza is my weakness. I have no idea why but I have a hard time controlling how much I eat when I eat pizza.
Now you just have to come up with a raw pizza for me 😉
This looks great! September is less than one week away…
There are now THREE things we didn’t know about you…..#3, you are such a tease!
@Grok – Uh oh. Raw? looks like I’m going to have to stop by your blog today and check in on you! (which I noticed was down last week.. hope everything is okay)
Chris – This is true… technically. 🙂
I”m pretty sure the ebook won’t be ready until later in the month though.
Bob – I know, I know… It’ll be worth the wait though!
This post could not have come at a better time! After a very soggy and unsatisfying cauliflower pizza last night, I am eagerly awaiting your cookbook!
Worst tease ever, though well written because you had me going until the end. Now I feel completely unsatisfied and craving pizza. Not nice!
Indeed, such a teaser! I’ll be looking forward to the secret!
Hi Shelly,
Its so nice to see you back and I look forward to your new cookbook! That pizza looks great by the way.
Lovely looking meals. FOund this site through Primal Toad’s. Have added you to my links!!
after looking and trying this Primal diet for a few weeks.. its not so bad. But I must have pizza.
So I have a recipe that my aunt used for my diabetic grandmother. It almost fits
Crust:
1lb lean ground beef ( or turkey)- 5 ( five) saltine crackers – crushed – 1/4 cup minced onion – 1/4 cup chopped celery – 1 Egg – 1 tsp Dijon mustard – 1/2tsp oregano
Mix all of the above. Line a baking sheet or pizza pan with foil Preheat oven to 350F. Pat *crust* into a 10 inch disk forming a ridge at the edge.
Top with 6 sliced Mushrooms, 2 slices Canadian bacon cut into strips, 1 medium tomato sliced, 1/2 green bell pepper sliced, a bit of ground black pepper, 1 cup shredded mozzarella, 1 tbsp Parmesan cheese.
Bake 15 – 20 minutes until meat is done.
cut into 8 you get 230 Cal per slice with less then 4 gm of carb
Am I missing something? Where is the e-book?
I am new to primal, yet not totally to the way of eating. I recently made my own version of veggie based pizza and can’t wait to see what you do to make it hands on eating, look mom, no fork!! Please let me know when this recipe is available.
thank you.
Amazing! I made this yesterday, really really nice!