The term “antipasto” actually means “before the meal.” Traditionally, items like cured meats, various cheeses, and pickled veggies would serve as an appetizer in Italian cuisine. Here’s how this pizza came to be — while menu planning I had decided that I wanted to surprise Jason with a pizza night! I usually make some sort of salad or “side” to go along with a pizza. I was toying with making an antipasto salad full of salami, artichoke hearts, etc…and then I thought, heck!…that sounds like it should just go ON the pizza.
So, to save time, that’s what we did. It resulted in a fantastic “zaa” as Jason likes to call them. The pizza crust is also a favorite of mine. The dough that I use for my Italian Sausage Calzones, with a few modifications, works very well as a pizza crust.
Unlike the calzones, this crust is pre-baked, and then finished off once the toppings are added. The crust has to bake much longer than the toppings do.
Feel free to get creative with this pizza. I used salami, but fresh soppressata or pepperoni would work well, too. Your cheeses can be switched up. Even the veggies can be changed up to suit your taste. Make sure to check the ingredient lists on your topping items. Packaged goods like cured meats, cheeses, and even pickled vegetables can have some not-so-desirable hidden things in them. Various fillers, corn syrup, and gluten hide in these types of things. Always verify that you’ve got good quality choices picked out — only way to know that is to read the ingredient list!!
Ingredients for Crust
- 1/2 cup coconut flour
- 1.5 cups tapioca flour
- 1/2 cup potato flour
- 2 tsp. Italian seasoning
- 2 tsp. salt
- 1 tsp. garlic powder
- 1 cup warm water
- 2 tsp. grassfed gelatin (I use Great Lakes)
- 1/2 cup palm shortening, melted
- 3 eggs
- 1/2 cup marinara sauce (check for nasty oils and choose no sugar added)
- 4 oz. good quality salami, thinly sliced
- 1 roasted bell pepper, cut into strips (you can roast your own or purchase the bottled ones)
- 1/2 cup marinated artichoke hearts, quartered
- 1/4 cup kalamata olives (mine had only EVOO and thyme)
- 2 oz. grassfed mozzarella cheese, grated
- 2 oz. grassfed monterey jack cheese, grated (I love Kalona SuperNatural)
- 1/4 cup fresh basil, roughly chopped
- Preheat oven to 375 degrees.
- In a large bowl whisk together coconut flour, tapioca flour, potato flour, salt, garlic powder, and Italian seasoning.
3. In a medium-sized bowl add warm water, and sprinkle gelatin over it. Let the gelatin sit for about a minute.
4. To the water and gelatin — add your melted palm shortening and eggs. Whisk to combine.
5. Add the wet ingredients to the dry ingredients and use your hands to incorporate. The dough will be sticky at first.
6. Use a piece of parchment paper to help you roll the dough out. You can use your hands to work with it, or a rolling pin. Transfer the dough to a rounded pizza pan. Your dough will be about 12″ in diameter.
7. Bake the pizza crust for about 25 minutes.
8. Remove the crust from the oven and top with sauce, cheese, meat, veggies, and basil.
9. Bake in the oven for an additional 10 minutes or until all toppings are heated through and cheese is melted.