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I’ve got a confession…
I’m admitting it right here for everyone to see on the blog…
I’m an addict, a junkie…
For healthy homemade pizza!
When you get the crust just right, nice and crispy, you won’t believe something so incredible came out of your oven.
maybe not, but you do get that feeling that pizza could happen once or twice a week. Be careful though because you could develop the same problem I have…
If you mess up that crust, which I’ve done my fair share of times, it will fall apart, be a little doughy, and you’ll be slightly, possibly majorly pissed off…
It will still be incredibly delicious. Just eat it with a fork 😉
After putting some pictures on FB of my last pizza, a friend asked for the recipe. I didn’t want to type that out on my cell phone, so it’s making the ABSolutely Lean debut right here.
Here is how to cook an amazing, organic, grain-free, AL Approved, low-carb, homemade healthy pizza from scratch.
YES! I Said Low-Carb Pizza!
You’ll find all these ingredients organic at your local specialty grocer, but for the best prices, I shop at Sprouts. Sprouts gets the job done without you having to pay Wild Oat prices. The selection is not as inclusive as Wild Oats, but it takes some financial stress off our ability to purchase organic groceries.
Yum Yum Ingredients For Healthy Homemade Pizza
- 1 Jar Organic Tomato Sauce (about 16oz)
- 3 Cups of Almond or Coconut Flour
- 3 Large Tbsp. Coconut Butter (or Grass-Fed Butter)
- 1 Egg
- 1 Tbsp. Honey (sweetens the dough a little)
- 1 Tsp. Baking Powder (isn’t mandatory for the recipe, but makes a better final product)
- ½lb Mozzarella Cheese (block or bag)
- Organic Artichoke (fresh or jarred, no cans)
- 1 Organic Red Bell Pepper
- ½ Small Red or White Onion
- 2 Jalapeños (fresh or jarred)
- 1lb Grass-Fed Ground Beef
- 1/2lb Bacon (Who doesn’t love bacon on pizza?)
We didn’t have any black olives when we made this pizza, but I would have thrown those on as well if I had them in the fridge. Obviously, I pile the toppings high on my pizzas, but add or remove ingredients to your liking.
- In a mixing bowl, put almond flour with 3 large tablespoons of butter. Mix until you get that nice, thick dough consistency. Make sure to mix the butter in well before adding any other ingredients. It takes me a couple minutes, but I actually mix this by hand with a fork.
- Mix in egg, baking powder, and Tbsp. of honey)
- Lightly cover two medium sized baking tins with coconut oil.
- Pre-heat oven to 325F
- Split dough into even parts and place each on a sheet of wax paper or aluminum foil, and begin rolling. If you don’t have a roller, lay a glass cup on its side for rolling. Put oil on it to prevent sticking.
- Roll out dough across 75% of each piece of foil or wax paper.
- Holding the paper or foil, flip the rolled out dough down into the tin, and leave the wax paper or foil on top.
- Continue rolling dough to cover the entire bottom of baking tin. After rolling dough into a thin crust, carefully remove paper or foil. You want this crust to be very, very thin. It isn’t like normal dough, so it doesn’t bake like normal dough. You’ll think that the dough is too thin, but it’s not. Don’t be afraid to take some out if you have too much. This rolling is easiest and fastest using a cup, but your rolling pin may work with your tin’s dimensions. Because the dough is so thin, be gentle while removing the paper or foil.
- Repeat with second tin
- Place baking tins in oven and cook for 30 minutes. You’ll feel like you’re burning the crust, but you won’t. Completely baking the crust before adding the toppings and putting it back in the oven is essential to have a finished pizza that doesn’t fall apart. The thicker the crust, the longer this takes, so make sure you roll it out very thin and let it completely bake to a crispy cracker like crust. The 10 or 15 minutes that the pizza will be in the oven with all the sauce, cheese, and toppings, will not cook the crust any more.
- Chop your veggies and shred your cheese while the dough is baking for the first 15 minutes
- With 15 minutes left for the dough to cook, start the bacon and ground beef
- Season meats to taste
- Pull out crusts, add sauce, cheese, and toppings. Some people like their toppings on top and others like their toppings under the cheese. I like both, so try each out for yourself. I use a large spoon to put the sauce on the crust, and just pile the other toppings as high or low as I like.
- Put pizzas back in oven, and bake for 10 to 15 minutes, or until cheese is well melted
- Remove, Slice, and Enjoy!
I messed this up 4 times before I got the crust right. It’s impossible to get it right when it’s too thick. If you want to make things less organic, but a little easier, grocers sell gluten-free wheat flour, and even some that are specifically for baking pizza crusts. I cook my foods a little longer at lower temperatures, but every oven is a little different, so adjust your temperatures to your situation.
Don’t expect greatness the first time you cook your own homemade pizza, but even if you botch it, the pizza will still be freaking delicious. Any way that you mix these toppings, even if they are just in a bowl, will taste good! So, get your pizza skills up before you try and wow the crowds. Do you know a pizza junkie like me? Do them a fat loss favor and share this recipe with them!
Your Partner in Homemade Pizza,
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