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So I'm a married Cave Person. Thus – I am boring, don't feel obligated to go out, and am happy to force my Cavehusband to suffer through my bouts of blog-induced Friday night insanity.
I truly enjoy Primal cooking. It's not too complicated (various combinations of meat, spices and veggies – no “reductions” or “roux” or “Frenchness”). When cooking, Google, and Friday night converge, it's truly the perfect Paleo storm. While we like to stay gluten/grain-free and stick to minimally processed foods, weekends are a fun time to get a little more creative. We generally avoid dairy, but we'll do a little cheese or butter when we REALLY want to party because we found after a 30-day elimination that, in small (full-fat) quantities, we tolerate it well.
I've seen a few recipes for “Paleo Pizza” using such things as Cauliflower crust (still need to try it) and meat crust (Meatza!) but this recipe from Steve at Primalocity for Primal Taco Pizza struck an emotional chord with me. Back when I was a little Cave Kid, my favorite school lunch was “Fiestada Pizza.” Of course, the nutrition profile of school lunches at the time was disastrous, but the slight spiciness of this lunch always excited me. So I figured – why not try to re-live part of my childhood? Maybe later I'd stage a spelling bee (which I would win, of course).
Steve's recipe was inspired by this post by AndreAnna, The Primal Matriarch (a super-cool Paleo blogger) who adapted the gluten-free cracker recipe below from Elana Amsterdam's terrific Gluten-Free Almond Flour Cookbook. See how we all help each other be Awesome?
Steve's Primal Taco Pizza required taco sauce and chorizo – of which we had none – so I'm including recipes for those as well.
Step One: Make the crust.
I cut AndreAnna's recipe for cheddary crackers in half. It made a perfect, crunchy, cracker-thin crust.
Ingredients for 1/2 recipe:
1-1/4 c. almond flour (I have mine shipped from Nuts Online)
1-1/4 c. grated cheddar
Pinch of salt
1/4 tsp. aluminum-free baking soda (available at Trader Joe's)
1 egg, beaten
1-1/2 Tbs. olive oil
Combine the first 4 ingredients, then add the egg and oil. Mix. Place the ball of dough on an extra-long piece of parchment paper.
Fold the sheet of parchment paper over the ball of dough, sandwiching the dough between the sheets, and smooth the dough out until thin.
Bake at 325 for about 15 minutes. It should not be doughy in the middle. Set aside.
Step Two: Make the taco sauce.
Combine the following with 2 cups of water and one can of tomato paste. Bring to a boil and simmer for 10 minutes. Add more tomato paste if you'd like a thicker sauce.
1/2 Tbs chipotle chili powder
1/2 Tbs cumin
1/4 tsp garlic powder
1/4 tsp onion powder,
1/4 tsp smoked spanish paprika
1/2 tsp salt
1/2 tsp pepper
Top with a bit of grated cheddar and extra onion and bake at 375 for 15 minutes or until cheese is melted. This pizza cuts up nicely and the crust has a great crunch. While you can't lift the whole piece at once, a fork – or your fingers – will make it easy to enjoy.
Serve this up next to some Mango guacamole (mush 3 avocados, 2 Tbs. cilantro, lime juice, salt, chopped onion and chopped mango – easy) and enjoy.
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