If you ever feel the desire to experiment in the kitchen — pizza is the way to do it! You can literally use your crust as a blank slate, and just have a good time with it. Sometimes Jason and I like to each take one and do our own thing with it — then we reveal our creations to each other! This type of night would be great for the kids. Make smaller individual-sized crusts and let ’em have at it!
Pizza Can be Good for You, Too!
“Pizza night” is something every family should be able to enjoy — even if you’re wanting to feed your family the most nourishing things. This pizza creation all started because I had a block of organic & grassfed mozzarella in the fridge. That’s all it took to get my mouth watering!
Wanting to go a different route — I opted for bacon and kale. My only concern was what sort of sauce to accompany the toppings… for some reason a red sauce just didn’t fit the bill. What I ended up with was a very flavorful buttery-garlic spread. Perfect with the kale greens.
Feel free to get creative! If you’ve got a regular red pizza sauce in your repertoire, go for it! After all, you can’t really go wrong when bacon is involved! Not in the mood for bacon (crazy), but here are some other pizza recipes that might strike your fancy —
The crust I like to use works well for those that enjoy the thin-crust variety. It comes straight out of “Primal Cravings” written by Megan & Brandon Keatley of Health-Bent. I really enjoy making a lot of their “bread/crust” like recipes because they don’t use almond flour. I don’t have a huge sensitivity to nuts, but I am not a fan of incorporating so many of them in my diet. The ingredients they use, in my opinion, are fine as safe-starches…and in moderation play a fantastic role in your gluten-free/grain-free diet.
- 2 cups tapioca flour
- 1/2 cup potato flour
- 2/3 cup warm water
- 2 tsp. grassfed gelatin (I use Great Lakes)
- 2 eggs
- 1/2 cup extra-virgin olive oil
- salt to taste
Process for Crust
- Preheat oven to 400 degrees.
- In a large bowl, whisk together tapioca flour, potato flour, and salt.
- In another bowl sprinkle the gelatin over the warm water.
- Add eggs and oil to the gelatin/water bowl and whisk to combine.
- Pour wet ingredients into dry ingredients and continue to whisk until well combined.
- Use your hands to knead and separate into two equal balls of dough.
- Use your hands or a rolling pin to spread out dough evenly on two baking sheets — about 1/4 inch in thickness.
- Bake crusts for 10-12 minutes until slightly brown, but not done completely.
Ingredients for Toppings
- 3 tbsp. garlic-herb butter, melted
- 6 oz. grassfed mozzarella cheese, grated
- 10 slices of bacon, diced
- 2 cups kale greens, packed
- 3 oz. mushrooms, sliced
- 1/4 red onion, thinly sliced
- salt to taste
Kerrygold’s offers grassfed butter that is already infused with garlic and herbs, and I like to use that. But, if you cannot find this product — you could definitely create you own. Simply melt your favorite grassfed butter with some minced garlic and fresh herbs of your choice.
- Melt the 3 tbsp. of garlic-butter over low heat in a small saucepan and set aside.
- Meanwhile, add diced bacon to a large skillet and cook over medium heat until pieces are browned and crispy.
- Remove bacon bits from the pan, leaving the rendered fat.
- To the bacon fat, add the mushrooms and kale greens. Season with extra salt if you’d like. Sauté for a few minutes, and place a lid over the pan. Let the greens cook down just enough to slightly soften and turn bright green. Stir bacon pieces back in and remove from heat.
- Take a pastry brush and slather the melted garlic-butter on to each par-baked crust.
- Sprinkle cheese on each buttered crust.
- Evenly spread your bacon/kale/mushroom mixture on to each crust.
- Top with your thinly sliced red onion.
- Place pizzas back in the oven and bake for 10-12 minutes or until cheese is bubbly and crusts are fully crisp.
- Allow pizzas to cool slightly before cutting and serving.