Wednesday, May 9, 2012

Paleo Herbed Flatbread


My kids requested a pizza night this evening; I debated making a traditional gluten-free crust for them, and meatza for myself. Frankly, though, I'm a bit under the weather and just didn't have the energy to basically make two meals. Instead I came up with a compromise: a Paleo-friendly crust made of almond flour.

When I first started following Paleo last spring, I tried several different variations on pizza crusts. They were all pretty epic flops. I made at least two or three from almond flour, one from coconut flour and another from ground flax. The clan was NOT pleased with what became of our pizza nights!

I finally discovered that *I* love both meatza and cauliflower crusts, but neither are enough reminiscent of the real thing to satisfy my brood. Both kids haven't taken a shine to cauliflower in any way, shape or form. The very smell of it causes them to groan. As for the meatza, calling it pizza is much like saying tofu tastes like chicken. It might be tasty, and a unique vessel for traditional pizza toppings. Crust, however, it is not.

I decided to take one more stab at a baked Paleo flour crust tonight, and it was definitely the best success I've had to date. I found the recipe on a beautiful and new-to-me blog called Roost. Coco's site features her gorgeous photography and many Paleo-friendly recipes, as she cooks without grains, sugar, lactose or starch. I tried out the herbed flatbread (and intended to use some homemade Paleo pesto on top, but then just went with more standard toppings).


This crust is the closest I've come to a "real" pizza crust while still using grain-free flours. I loved the inclusion of the fresh herbs, and I think the ghee helped yield nice and crisp results. You definitely need to use parchment to roll this out; I didn't have much on hand, so wound up making two flatbreads so I could maximize on my parchment paper supply.

I did use some mozzarella-style Daiya so that the pizza would be appealing to all. After my Whole30 I plan to make this recipe again, and I'm having visions of roasted pear, arugula and prosciutto with a drizzle of balsamic vinegar. It definitely would be better without a lot of moisture, as some of the slices with a good deal of sauce got a little soggy and required knife and fork.

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