Recipe: Grain -Free Kabocha Pizza Crust (Paleo, SCD, GAPS)

February 23, 2014 · 2 comments

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This is definitely a kid friendly recipe. If you are grain or gluten-free you can easily make your own pizza crust that will satisfy even the pickiest eater! This crust is moist and tasty and your kids will have fun helping you make it!

Anything goes with this crust. The sky’s the limit for topping ideas – anything from shredded meats and chicken to roasted or sauteed vegetables. This recipe is appropriate for Paleo and Primal eaters as well as SCD/GAPS. Certainly if you are eating cheese that would make a great topping!

The crusts may be made the day before or even 2 days before and stored in the refrigerator, ready for an easy meal that just requires the topping of your choice! You’re going to love this recipe! As you may remember, I love using kabocha squash in recipes for the moisture it gives and the flavor.

Grain-Free Kabocha Pizza Crust

Ingredients

Options: add other spices such as onion powder, oregano, etc

Equipment

Instructions

  1. In a food processor process the 2 eggs
  2. Add the kaboucha squash and mix
  3. Add the salt and other spices and mix
  4. Add the almond flour, mix and then add the coconut flour in small increments — you may not need it all
  5. The batter will be somewhat sticky but should be soft and just starting to form a ball in the processor
  6. Use two flat cookie sheets lined with parchment paper or a pizza stone
  7. Using olive oil, grease the parchment paper
  8. Using a spatula, scrap the dough together into a large ball
  9. Put the dough onto the parchment paper on a table and divide in two and then each of those into 4 small balls
  10. Place 4 pieces of dough on each cookie sheet
  11. Press the dough into a round shape — careful it will be sticky
  12. Cover the dough with clear wrap and with a rolling pin roll out the dough to 1/4 inch thickness
  13. Pull off the clear wrap and you have a thin, even crust
  14. With your fingers, go around the perimeter of the crust pushing inwards, to even out the edges if necessary
  15. Slide the parchment paper with the crusts onto a cookie sheet
  16. Repeat this with both cookie sheets of crusts
  17. Bake at 375 degrees F for 12 minutes or until slightly browned
  18. Remove from oven and flip over using a large spatula
  19. Bake for another 2 – 4 minutes or until slightly browned (you may omit this step if you like)
  20. This makes 8 small pizza crusts about 6″ diameter

Toppings

  • Homemade tomato sauce and raw grassfed cheese would be lovely
  • Add those two on top of the crust and put under the broiler for a minute or two to melt the cheese
  • I precooked grassfed chopped turkey which I sauteed with my No Tomato Sauce and simply added that on top

Prep Time: 20 minutes
Cook Time: 14 minutes
Yield: 8 small crusts

Other recipes made with Kabocha squash:

Shared at: Hearth & Soul Hop, Real Food Wednesday, Gluten Free Wednesday,Mommy Club, Allergy Free Wednesday, Gluten Free Friday, Fight Back Friday, Foodie Friday

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1 Gallon Gold Label Virgin Coconut Oil

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{ 1 comment… read it below or add one }

1 Diane Balch March 2, 2014 at 4:48 pm

I’ve cooked with almond flour but not coconut. Interesting, thanks for sharing your pizza with us on foodie friday.

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