I’ve been craving pizza for weeks, or at least a week. I can’t remember. All I know is that I’ve been craving it. It’s kind of rare that I strongly crave any food these days, but lately pizza has been one thing I have been craving. Since I’ve been avoiding dairy and eggs, I just tried to ignore the cravings, but they just kept coming back.
We’ve had many, many delicious grain-free pizza crusts in the last couple years. There of course is the Against the Grain crust that you can find at most Whole Foods in the frozen section, but that crust uses junky cheese and canola oil, which is a huge bummer. Russ Crandall has a delicious crust on his website, which was probably the first legit paleo pizza crust we had. Then when Juli Bauer came to visit us to work on her new cookbook, she made some breakfast pizzas using a crust recipe that I just couldn’t get enough of. We have two pizza crust recipes in our most recent cookbook, Make it Paleo 2 that are super delicious as well!
And then of course there is our friend Brittany Angell, who makes the most insane pizza crusts, she’s done everything from thin crust to deep dish pizza, but we have yet to try them.
I’ve been keeping my diet really clean, and free of a lot of nuts, all dairy, and now eggs as well after doing an IgG antibodies test with my doctor. Of course I showed high antibodies to eggs and egg yolks AFTER we got 7 chickens… and have I mentioned how much I miss mayo? Anyway, I threw the pizza idea out the window, because I just didn’t think there was any way I could have crust that didn’t use nut flour, or eggs, or dairy, and have it not taste good. And then I remembered that my friend Jennifer Robins, of Predominantly Paleo has created the most amazing thing known to Paleo. Her famous Yuca Dough. It is the perfect Paleo dough made just from the yuca root, so it’s safe for people who have to follow the Autoimmune Protocol. I’ve been including yuca in my diet recently for a good source of carbs for my adrenals, and resistant starch (helps feed the good bugs in your gut), so this seemed perfect for me!!
A few days ago I decided to go for it, and get all the ingredients needed to make Jennifer’s famous dough, and create a tasty pizza. I was so excited, I could barely contain myself. I’ve really been enjoying making other friends recipes lately, and this one looked like so much fun to me! While we were at Whole Foods, I spotted a Vitamix rep preparing smoothies using the Vitamix that I had been dreaming about for months. I pulled Bill aside, and had him watch a demo, and he finally understood why I was so obsessed with this machine. It’s so quiet, efficient, and gorgeous! It’s like the BMW of blenders. I’ve wanted a Vitamix for as long as I can remember, and we were ready to finally take the plunge, and add it to our collection of kitchen/work equipment. We went out on Saturday night as a little “date”, and purchased the Vitamix, and I thought making a batch of Yuca Dough would be the perfect way to break it in!
This dough is so fun to make, I’ve made it three days in a row now! That might seem a little extreme, eating Pizza three days in a row, but I had zero guilt about it, and here’s why: It’s basically like eating a salad. It sounds like I’m joking, and I kind of am, but we didn’t use any dairy (using dairy isn’t a bad thing unless you react to it), the crust is just boiled yuca root, good fat, and some coconut flour, and the toppings are all organic vegetables! Plus we got to use a few of our NEW organic spices in the pizza sauce!
(They are shipping out THIS WEEK, so now is the perfect time to order some!)
Sounds pretty healthy to me! Especially when I make an effort to get good carbs in me each day for my adrenals. Pizza is a health food! At the bottom of this post is a link to the crust recipe, and we have shown the recipe for Bill’s Rustic Pizza Sauce, too. Toppings can pretty much be whatever you want! We baked the pizza with toppings for 12 minutes at 450 degrees AFTER the crust had baked completely on it’s own.
The Vitamix (this is the one we got) was everything I dreamed of, and more. It was so much fun to use, and made the process so much more enjoyable. I’m so happy we finally got to add one to our kitchen. The other exciting part about this recipe is how much fun it was to make it, and how good it felt to me. This is really a big deal, because for months I’ve barely had the energy to do something like this, and I always felt so sick to my stomach that I would eat just to get food in me, and wondered when I would actually get to enjoy eating again. I may have to credit the energy, and mood improvements to my recent supplement change. It’s the only thing that’s changed with me in the last week, although I’ve seen improvements over the last two months in general, but this felt more like a leap.
If you follow us on Instagram, you probably saw that we started taking the Calton’s Nutrience multivitamin. Nutreince was designed out of desperation for Mira Calton, when she was diagnosed with advanced osteoporosis at age 30. She was bedridden with the bones of an 80 year old, and she wasn’t absorbing any nutrients. She was taking a million vitamins a day, at all different times so that there wasn’t any competition between them. Finally, Jayson and Mira designed this highly absorbable, anti-competing multivitamin. Mira sent me some to try recently because she is a friend of mine, and wants to see me well. After taking it for a week, I immediately told Bill’s parents to try it, my mom ordered some, and I went back and ordered two more boxes myself. Bill and I both have noticed a shift from taking this multivitamin, and I can’t wait to see what happens over the course of the next month! I’m pretty sure I was not absorbing anything from my previous multivitamin, and actually when I tested for heavy metals last fall, the doctor said to me, “you are low in more good stuff, than you are high in bad stuff.” Micronutrient therapy is a key component to health, and after seeing benefit from The Calton’s multi, I cannot wait to get my hands on their new book, The Micronutrient Miracle!
Anyway, back to the pizza… This pizza was amazing. The crust was everything I dreamed of, and it had so much flavor that we didn’t even miss the cheese! If you do want to try cheese and can’t have dairy, Jen has a delicious recipe on her website for vegan cheese which even fooled her little kids! Jennifer has a cookbook coming out in a few weeks, Down South Paleo. If this pizza dough recipe is any indication of Jen’s talents, you’ll probably want to snag this book! There are more great recipes in her new book, AND on her website if you want to see more recipes like this pizza crust. I definitely recommend following her on Instagram, and Facebook!
I highly recommend trying this crust recipe! Find the full recipe here!
- 2 whole 2 whole 2 whole Vine-ripened Tomato, Diced
- 1/2 tsp 1/2 tsp 1/2 tsp Granulated Garlic
- 2 tsp 2 tsp 2 tsp dried Oregano
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Black Pepper
- 1 Tbsp 1 Tbsp 1 Tbsp Extra Virgin Olive Oil
- Naked Pizza Crust (Cappello's), (Pizza Crust Alternative) Buy your Pizza Crust from our friends at Cappello's
- Carve out the stem end of the tomatoes, and then dice into 1/4 inch cubes. This works best with a very sharp chef's knife or serrated knife.
- Add the diced tomatoes to a small saucepan or pot, over medium heat. Add the garlic, oregano, salt and pepper, and bring up to a bubbling simmer.
- Simmer the tomatoes for 10-15 minutes, and add a bit of olive oil as the juices evaporate. Stir and mash as it cooks, to bring it together as a sauce.
- Add to your favorite pizza crust, along with toppings, and enjoy!