Paleo Deep Dish Pizza
My kids, like most kids, LOVE pizza. If I give them a choice about what to have for dinner, the majority of the time, they will vote for pizza. Of course, pizza can be tricky when you eat paleo. We eat dairy, which certainly helps, but not every paleo pizza recipe is good. Since deep dish pizza was one of my favorite pre-paleo foods, I wanted to give this paleo deep dish pizza recipe a try.
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This recipe calls for tapioca flour. Since I don’t generally have tapioca flour on hand, I substituted arrowroot powder. The two can usually be used interchangeably without any effect on the taste. This recipe is also made in a cast iron skillet. Now, I love my cast iron skillets and use them for cooking most things, so I have a few well seasoned ones on hand. They might seem like a hefty investment to start with, but I use mine almost daily and have had it for 12 years. With that said, these scrapers make leaning your cast iron pans wicked easy.
I have made this paleo deep dish pizza a couple of times now, and the first time, my crust was a big doughy still. The second time I made it, I increased the pre cook time from the 15 minutes that the recipe calls for to 20 minutes, followed by the 20 minute bake after you top it. This helped considerably, but I think that I will try 25 minutes for the pre-bake next time. It was still a little bit doughy.
I topped our pizza with Italian Seasoned Tomatoes, cheese, and some nitrate free pepperoni. Again, dairy doesn’t trigger any health issues for us, so we eat it. If dairy doesn’t work for you, then you should leave it out. Also, in an ideal world, I would have added more fresh vegetables, but I didn’t have any on hand.
We all enjoyed this pizza, but I still favor my arrowroot powder pizza crust recipe. Once I resolve the timing issue with baking this one, though, that might change. 😉