Presenting a delicious, chewy, crackly paleo pizza crust from my friend Caitlin Weeks’ book Mediterranean Paleo Cooking which launched this week!
I’ve been seeing mouthwatering sneak peeks of this book for so long that I can hardly believe the time is finally here. This is an amazingly beautiful, thorough cookbook with over 150 Mediterranean-influenced recipes that work within the Paleo nutritional template. Caitlin’s husband Nabil (a professional chef) is a co-author of the book, and since he originally hails from Algeria he grew up with Mediterranean cooking around the family table. I was so excited to learn that Nabil’s expertise has been incorporated into the cookbook, because he brings a fresh perspective to the category of Paleo cookbooks. And if that isn’t enough for ya, Diane Sanfilippo of Balanced Bites (author of Practical Paleo and the 21 Day Sugar Detox) is ALSO a co-author. I think I see Diane’s influence particularly in the radiant photography plus the exhaustive suggestions for substitutions and “nutritionist’s tips”.
Speaking of substitutions, believe me when I say that Mediterranean Paleo Cooking has something for everyone! The authors made the Herculean effort to test substitutions for almost every recipe, for those following more specific variations of Paleo. Most of the recipes in the book offer substitutions for:
- Autoimmune Paleo
So if you’re following one of the specific protocols above, be sure and check out what the book has to offer. If you’re not following a specific Paleo nutritional subset, then simply enjoy recipe after recipe of gorgeous easy-livin’ cuisine.
Caitlin, Nabil and Diane paired their recipes with some of the best styling I’ve seen in a Paleo cookbook. Everything looks lit by the Mediterranean sun…
What can I say? Gorgeous! Since I’m part Greek, some of these dishes are recognizable from my childhood. Love seeing them adapted to a Paleo format… although some of them hardly look like they were adapted away from a very traditional interpretation at all! Makes you realize how compatible this regional cuisine is. 🙂
If you want to see more of the photos from the book, check out a 90-page preview here!
When I chose which recipe to start with, I selected the paleo pizza crust because who doesn’t love pizza? It’s one of the things I rarely indulge in but sometimes really crave. I was excited that the version of paleo pizza crust in Mediterranean Paleo Cooking doesn’t feature nuts (trying to cut back on my omega-6). Most cauliflower crust recipes call for cheese, and I wanted to keep this dairy-free. Totally doable! I topped my paleo pizza with onions, butternut squash, bacon and thyme for an appropriate fall-flavored interpretation.
- 3/4 cup boiling hot water
- 2 tbsp grass-fed [url href=”http://freshplanetflavor.com/recommends/gelatin/” title=”gelatin”]gelatin[/url]
- 1 1/2 cups [url href=”http://freshplanetflavor.com/recommends/tapioca-flour/” title=”tapioca flour”]tapioca flour[/url]
- 1/2 cup [url href=”http://freshplanetflavor.com/recommends/coconut-flour/” title=”coconut flour”]coconut flour[/url]
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup sustainable palm [url href=”http://freshplanetflavor.com/recommends/shortening/” title=”shortening”]shortening[/url] or [url href=”http://freshplanetflavor.com/recommends/coconut-oil/” title=”coconut oil”]coconut oil[/url], room temperature
- 1 tsp apple cider vinegar
- Preheat the oven to 400° F. Line a [url href=”http://freshplanetflavor.com/recommends/cookie-sheet/” title=”cookie sheet”]baking sheet[/url] with parchment paper.
- Combine the hot water and gelatin in a small, heatproof bowl. Stir until the gelatin is dissolved. Set aside.
- In another bowl, mix together the tapioca, coconut flour, salt, and baking soda.
- Add the fat to the flour mixture and mix well. Add the vinegar and gelatin water to the flour mixture and stir to combine.
- Set the dough on the lined baking sheet and press it into a circle that’s about 1/4 to 1/3 inch thick.
- Bake the crust for 10 minutes and remove from the oven.
- Add toppings of choice and bake for 15 more minutes, until golden brown.