Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)

My good friend, Susie over at My Paleo Fam, told me about a sweet potato pizza crust that sounded interesting. Here is the version she ended up making: Sweet Potato Pizza Crust. And when I was cleaning out my fridge for my new CSA basket yesterday, determining what needed to be used soon, I wondered if I could mix it up a bit, add in butternut squash and spaghetti squash, too. I’m always up for an experiment, and the chance to throw caution to the wind, so I tried it. There were some moments of doubt, some worries that I might be sending my husband off to get something for us to eat at 8pm if I failed, and the realization that I should have started much earlier in the day. All valuable lessons and things to keep in mind, when trying something new. Nevertheless, it was successful and a crowd pleaser. I was delighted (and relieved).

Please try this. It will not disappoint and I am a firm believer that there is more to a spaghetti squash, then well, spaghetti squash! Do it!

Deep Dish Paleo Pizza 2

Sweet potato and two squash pizza crust, with homemade sauce, Kerrygold Dubliner grass-fed cheese, chicken-apple sausage, kale, bell peppers, onions.

Deep Dish Paleo Pizza Crust

Best Ever Grainfree Deep Dish Paleo Pizza Crust (gluten free)
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: One pizza
 
Makes one large pizza crust. Cast iron pans recommended for this recipe.
Ingredients
  • Pizza Crust
  • 1 Spaghetti Squash
  • 1 Butternut Squash
  • 1 Sweet Potato
  • 1.5 c almond flour (or any other GF flour)
  • 3 large eggs
  • 1¼ c shredded grass-fed, high-quality cheese (I use Kerrygold Dubliner, available at Costco)
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • Pinch of salt
  • Dash of cracked black pepper
  • TOPPINGS (You use what you like, but this is what we had on our 3 pizzas!)
  • Pizza Sauce or Leftover Spaghetti Sauce (Tonight I used leftover homemade spaghetti sauce)
  • More grated or shredded, high-quality, grass-fed cheese
  • Applegate pepperoni and salame
  • Chicken sausage
  • Shredded kale
  • Julienned bell peppers
  • ¼ c diced yellow onion
  • Whatever else you LOVE on a pizza!
Instructions
  1. Preheat oven to 400F
  2. In shallow roasting pans, I roasted 1 spaghetti squash and 1 small butternut squash for one hour.
  3. In aluminum foil, in the same 400 degree oven as above, at the same time, I baked a sweet potato for 45 minutes.
  4. Change oven temp to 375 degrees. Scoop out all flesh, discarding skins, and throw it all in the food processor. Process until completely smooth using your big mixing blade. I processed it for about 30 seconds. (The result was a puree that looked just like pureed pumpkin, which made me start dreaming of a crust made of pumpkin for dessert, but that is for another post!)
  5. Add 1.5 c of veggie puree to a large mixing bowl and add in all other crust ingredients. Initially, I put my hands in and mixed it. It will seem more liquid than what you think is “right” but this is NOT dough. It is more like a batter. Once I mixed with my hands, I used a heavy duty spoon to mix it thoroughly. Then I added it to three well-greased cast iron pans (I used a basil-infused EVOO). Use a spatula and spread around the edges.
  6. I made enough dough for two cast iron pans, but spread it out into three different size pans. Cook for 35-40 minutes, or until it start to brown on the edges and is firm in the center. It should be firm enough to be able to handle a sauce and toppings. Don’t rush it. This is worth the time to prepare.
  7. Remove from oven, add sauce, cheese, toppings, and put back in the oven and cook for 7-9 minutes, or until cheese is melted.
  8. Eat. Delight. Enjoy.
Notes
COOK’S TIP:
I know you are gonna be in a hurry to dig in, but we had best results when we left this to sit in the pan for about 10 minutes resting. The crust firmed up nicely to be able to pick it up. If you serve it too fast, you will be eating it with a fork. It just depends on what you prefer, but for a “real pizza” feel, I’d opt for patience and a handful of pizza! ;) (Now go forth, make pizza, and EAT!)

 

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