My husband grew up with a pizza oven in his backyard, need I say more. This traditional Pizza topping is popular as an entrée or a vegetarian pizza option. You could literally eat all of this pizza in one sitting without feeling your belly expand afterwards.
White Potato and Rosemary Paleo Pizza
2015-06-05 20:52:10
*Paleo Pizza Base
- 260g almond flour
- 130g arrowroot or tapioca flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 3 eggs
- 4 tbls coconut oil melted
- 125ml of almond milk (unsweetened)
Topping
- 3 large potatoes peeled and sliced thinly with a mandolin slicer placed in a bowl of water until ready to use.
- 3 sprigs of rosemary chopped
- 1/2 a garlic clove
- 1 tsp sea salt
- cracked pepper
- extra virgin olive oil
Instructions
- Preheat the oven to 180 degrees (356F). Line two large flat pizza trays with baking paper/or three 30cm round pizza trays.
- In an electric mixer bowl mix until combined the almond flour, arrowroot or tapioca flour, baking powder and salt. Add an egg one at a time while mixing, add the oil and almond milk and mix on low to form a thick smooth dough.
- Mix on high for a couple of minutes to thicken the dough up and spoon the dough on to the prepared trays using a flat spatula, spread the dough to an even thickness of about 7 mm.
- Bake for 5 minutes until the pizza base is cooked through and lightly browned. Remove from the oven and cool.
- Turn heat up to 240 degrees (464F),
- Drain the potatoes and dry with a paper towel.
- Turn the bases over carefully. Scrap the garlic gently over the surface to create a slight garlic taste to the base. Drizzle base with oil. Place potatoes in an overlapping pattern onto the base and evenly sprinkle the rosemary, oil, sea salt and pepper on top of the potatoes.
- Return to the oven and cook for 10 minutes, or until potatoes look crispy and brown on parts.
- Remove and cut into serves.
Notes
- * Pizza base slightly modified from Pete Evans "Family Food' cookbook
Gusto Paleo https://gustopaleo.com/
