Pizza Nuts Recipes
PALEO PIZZA CRUST (NUT-FREE)
This is a simple and nut-free recipe for a delicious, thin, crispy and a little chewy paleo pizza crust. You can make small or large pizzas and use whatever toppings you like following this base recipe.
Provided by Irena Macri
Categories Main/Snack
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 C / 480 F.
- In a medium bowl, whisk together the eggs with melted (but not hot) butter or ghee, seasoning and water, until fluffy. If using olive oil, no need to warm it up.
- Then add the tapioca flour and coconut flour and mix through well. You should have a thick batter consistency, think muffin batter. If it's not as thick as in the pics, add a little more of either of the flours.
- Place a sheet of parchment paper on a flat oven tray (no need to grease). Depending on the size of the tray, you might have to pre-cook the bases in two batches or use two trays in the oven at the same time.
- Depending on how many you can fit, scoop 2 or 4 dollops of batter on to the tray. I used about 2-3 tablespoons of batter per pizza base. Leave enough space around each dollop to flatten it into a thin round pizza base.
- Using a knife spatula or a the back of the spoon, flatten each dollop into a flat, thin pancake (more like a thick crepe). Use a circular motion to spread the batter, don't worry if it's a little uneven as it will melt and flatten out slightly once in the oven. See image above.
- Make sure the oven is hot when you put the bases in. Place the tray on the middle shelf and bake for 7-8 minutes, until lightly browned. If using two trays, you might need to rotate them from top to bottom as the oven temperature can vary. Allow a little more time in this case. Otherwise, repeat with the second batch if needed.
- Once slightly golden brown, remove the bases from oven and add the toppings.
- While the bases are baking, mix together the tomato paste, olive oil and dried oregano in a bowl.
- Spread a teaspoon or so over each pre-cooked base. Top with a few tablespoons of cheese, grate more if needed, a few slices of tomatoes and sliced olives. Sprinkle with some chilli flakes if you wish. Reduce the heat of the oven to 200 C / 400 F and pop the pizzas back in for about 5-6 minutes, until the cheese has melted and browned lightly.
- The bases should easily slide off the parchment paper. If not, slide a spatula or a knife underneath to let them loosen up. Serve with a crisp green salad.
Nutrition Facts : ServingSize 1 mini pizza, Calories 414 calories, Sugar 4.7 g, Sodium 599.8 mg, Fat 28.8 g, SaturatedFat 13 g, TransFat 0.3 g, Carbohydrate 28.8 g, Fiber 4.7 g, Protein 12.7 g, Cholesterol 142.5 mg
PIZZA NUTS
Coated with pizza seasoning and ground red pepper, spicy peanuts pair well with a thirst-quenching beverage.
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In 12-inch skillet, heat oil over medium heat. Stir in pizza seasoning and red pepper. Stir in peanuts.
- Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot. Cool slightly, about 10 minutes. Serve warm or cool. Store in airtight container up to 3 weeks.
Nutrition Facts : Calories 230, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 1 g, TransFat 0 g
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