It tastes gentle and just somewhat sweet, making it ideal for paleo pizza outside layer. Other than carbs, it's exceptionally low in different macronutrients. Be that as it may, it's absolutely without gluten, low in calories and liberated from sugar — so generally still helpful in sound, sans gluten cooking or preparing.
For the ideal paleo pizza hull, we additionally include some olive oil and an egg – a blend which gives a trace of lavishness and gives the mixture a lot of versatility making it simple to work with.
The paleo breakfast pizza itself was scrumptious. I utilized natively constructed pesto as the sauce and bested it with prosciutto when it was totally cooked. It was stunning.
This paleo pizza outside layer with custard flour is the ideal canvas for all your preferred garnishes. Attempt my adaptation – a paleo breakfast pizza with pesto, prosciutto, and egg
- Paleo Pizza Crust:
- 1 cup tapioca flour 125 g
- 1 egg
- 1 tbsp olive oil
- 1 tbsp water more if needed
- add any spices you like this crust itself doesn’t taste like much without any spices
- Paleo Pizza Toppings :
- homemade or bought pesto just blend basil, garlic, parsley, olive oil and pine nuts until smooth
- slices of tomato
- two eggs
- optional: Romano cheese
- Preheat oven to 375.
- Combine ingredients until a wet dough forms, this does not feel like your typical dough.
- Spread it out evenly and thinly on a cookie sheet or pizza pan. Top with egg and pesto and whatever else you want on it!
- Bake your paleo breakfast pizza for 15 minutes.
- When the cooking is done, add prosciutto.
- Devour.
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