Pizza – Apples to Zoodles

Paleo Vegan Pesto Cheese Pizza

Jess — Fri, 18 Jul 2014 22:59:08 +0000

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Paleo Vegan Pesto Cheese Pizza

Author: Apples to Zoodles

Recipe type: Pizza

Ingredients

Instructions

At the end of making the crust just add the pesto, tomatoes and cheese and place it under the broiler for a few minutes. Keep in mind, cashew cheese does not melt - it just warms up and softens a bit.

Paleo Vegan Cheese Pizza

Jess — Sun, 29 Jun 2014 22:10:36 +0000

Who said eating Paleo is hard? Nom nom nom!

Tastes great with any toppings you desire!

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Paleo Vegan Cheese Pizza

Author: Apples to Zoodles

Instructions

Follow the directions for Zucchini Crust or Cauliflower Crust. Add some Shredded Garlic Cashew Cheese and any other toppings you like!

Notes

Cashew cheese does not really melt (it just warms up). So don't leave it in the broiler waiting for it to melt.

Perfect Paleo, Vegan Zucchini Pizza Crust

Jess — Thu, 26 Jun 2014 22:53:09 +0000

This is the perfectly pickupable paleo zucchini crust recipe! I don’t know about you all, but eating pizza with a fork and knife is just not the same for me. After several attempts, I finally got the texture perfect and it is beyond delicious.

Oh my nom! Just pick your perfect toppings and enjoy.

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Paleo Vegan Zucchini Pizza Crust

Author: Apples to Zoodles

Serves: Makes 2 (7-inch) Pizzas

Ingredients

2 medium zucchinis
¼ tsp sea salt
½ tsp dried basil
½ tsp dried oregano
½ tsp garlic powder/granules or 2 garlic cloves, minced
½ tsp dried rosemary
fresh pepper, to taste
a few shakes of red pepper flakes, to taste
½ cup almond flour or coconut flour
2 eggs (Vegan: use flax eggs)
Toppings of choice (Pre-cook any meat or veggies (that need it) before adding them to the pizza)
pictured above with No Bean Hummus and Artichoke Pesto

Instructions

Preheat oven (with a pizza stone in it if you have one) to 450F.
Cut the tops and bottoms off the zucchinis.
Shred the zucchinis. I use the shredding attachment on my food processor.
Steam the shredded zucchini for a few minutes OR microwave for 1 minute.
Remove from the steamer or microwave and pour onto a kitchen towel.
Once it has cooled off enough to handle, use the kitchen towel or a nut milk bag to squeeze as much water out of the zucchini as possible. Once you think you are done, squeeze more. This is the most important step to get a crispy crust.
Mix the zucchini with the rest of the ingredients in a medium bowl.
Place a greased piece of parchment paper on a baking sheet.
Form the "dough" into 2 (7") pizzas.
Bake for 15-20 minutes, or until the edges are brown.
Remove from oven and add your (pre-cooked) toppings. Then put the pizza back in the oven under the broiler, on low, for about 3 minutes, or until everything is heated through. WATCH CLOSELY! Things can burn very easily under the broiler.

Notes

You do not have to use nut flour in this recipe if you don't mind eating it with a fork and knife - it just helps with the texture. For Whole30 I just use 1-2 tbsp flour.

This crust can be made ahead of time and stored in a sealed container in the fridge for a few days.

If you are having trouble getting the crust crispy:
-Make sure you are getting enough water out in Step 6. A nut milk bag works way better for me than a kitchen towel.
-Use a pizza stone if you have one.
-Make sure to pre-cook any veggies that need it.
-If you are still having trouble you can always add more nut flour.

Step 5

Step 8

Paleo Caesar Salad Pizza with Tomatoes and Artichoke Hearts

Jess — Thu, 19 Jun 2014 20:45:34 +0000

Caesar Salad + Pizza + Artichokes + Tomatoes = Oh my nom!

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Paleo Caesar Salad Pizza with Roasted Tomatoes and Artichoke Hearts

Author: Apples to Zoodles

Serves: 2 Pizzas

Ingredients

Cauliflower Pizza Crust or Zucchini Pizza Crust
Caesar Salad
a handful of cherry tomatoes, cut in half
a handful of artichoke hearts, diced
a splash of coconut oil
sea salt
fresh peper

Instructions

Toss the tomatoes and artichoke hearts in coconut oil, salt and pepper. Place in a parchment lined baking dish.
Bake the tomatoes/artichokes for 15 minutes at 450F with the pizza crust.
Top the crust with Caesar Salad, tomatoes and artichokes and ENJOY!

Notes

Instead of mixing the salad and then adding it to the pizza you can put the dressing on the crust (like pizza sauce) and then top with plain lettuce, tomatoes, and artichokes.

Recipe inspired by Lovely Little Kitchen.

Perfect Paleo, Vegan Cauliflower Pizza Crust

Jess — Wed, 18 Jun 2014 20:49:20 +0000

Life without pizza one would not be a very happy one for me. I love pizza, as I am sure you all do too! I finally perfected my cauliflower crust recipe so it has the perfect texture and I am able to enjoy it with my hands.

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Perfect Paleo Vegan Cauliflower Pizza Crust

Author: Apples to Zoodles

Serves: Makes 2 (8-inch) Pizzas

Ingredients

1 medium head of cauliflower
a splash of coconut oil
¼ tsp sea salt
½-1 tsp dried basil
½-1 tsp dried oregano
½-1 tsp garlic powder or garlic granules, or 1-2 tsp minced fresh garlic
½-1 tsp dried rosemary
a few shakes of red pepper flakes, to taste
½ cup almond flour or coconut flour
2 eggs (Vegan: use flax eggs)
Toppings of choice (Pre-cook any meat or veggies (that need it) before adding them to the pizza)

Instructions

Preheat oven (with the pizza stone in it if you have one) to 450F.
Cut the stems off the cauliflower and place the florets in the food processor. Pulse the food processor until it looks like rice. It will take a few batches in the food processor - don't try to fit it all in at once.
Put the grated cauliflower in a large sauce pan with a little oil and sauté, covered, until softened and just starting to brown. About 5 minutes. OR you can microwave the cauliflower for about 2 minutes.
Remove from heat and pour the cauliflower on to a kitchen towel.
Once it has cooled off enough to handle, use the kitchen towel or a nut milk bag to squeeze as much water out of the cauliflower as possible. Once you think you are done squeezing, squeeze more. This is the most important step for getting a crispy crust.
Mix the cauliflower in a bowl with the rest of the ingredients.
Spread the "dough" onto a greased piece of parchment paper and form 2 (8") pizzas.
Place the parchment paper on the pizza stone (or baking sheet) and bake for 15-20 minutes, or until the edges are brown.
Remove from oven and add your toppings. Put the pizza back in under the broiler, on low, for about 3 minutes, or just until everything is heated through. WATCH CLOSELY! Things can burn very easily under the broiler.

Notes

You do not have to use nut flour in this recipe - it just helps with the texture. If you don't mind eating it with a fork and knife I would just use 2 tbsp flour. For Whole30 I just use 1-2 tbsp flour.

This crust can be made ahead of time and stored in a sealed container in the fridge for a few days.

If you are having trouble getting the crust crispy:
-Make sure you are getting enough water out in Step 6. A nut milk bag works way better for me than a kitchen towel.
-Use a pizza stone if you have one.
-Make sure to pre-cook any veggies that need it.
-If you are still having trouble you can always add more nut flour.

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