Name: Mediterranean paleo pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 1 piece Egg (beaten); 1⁄4 tsp Celtic sea salt; 2 3⁄4 Tbsp Water (warm); 3⁄4 Tbsp Italian spices mix; 15 g Coconut flour; 2 3⁄4 Tbsp Olive oil (mild); 40 g Tapioca flour; 3⁄4 Tbsp Tomato paste (can); 1⁄4 piece Zucchini; 3⁄4 piece Tomatoes; 3⁄4 Tbsp Olive oil (mild); 1⁄4 Tbsp Balsamic vinegar; 1⁄4 piece Eggplant

Nightshade

Chicken egg

Guac.com

Oven

Lunch

Dinner

Side dish

Paleo pizza? Yes, that's possible! Generously topped with grilled vegetables, this pizza is healthy comfort food at its best! Perfect for the weekend!

Paleo

Vegetarian

Sirtfood

Voor het pizza crust:

For the topping:

Mediterranean paleo pizza

Pieces

Preheat the oven to 375°F and line a baking tray with parchment paper.

Mix the tapioca with salt, Italian herbs and coconut flour in a large bowl.

Pour in the olive oil and warm water and stir well.

Then add the egg and keep stirring until you get an even dough.

If the dough is too thin, add 1 tablespoon of coconut flour at a time until it has the desired thickness. Always wait a few minutes with adding more coconut flour, because it requires some time to absorb the moisture. The intention is to get a soft, sticky dough.

Divide the dough into two parts and spread them into flat circles on the baking sheet (or you make 1 large plate pizza as on the picture).

Brush the pizza with tomato puree and spread the eggplants, zucchini and tomato on the pizzas in an overlapping manner.

Drizzle olive oil over the pizza and bake for another 10-15 minutes in the oven.

Drizzle balsamic vinegar over the pizza before serving.

Mediterranean paleo pizza

Mediterranean paleo pizza

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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