Primal - Paleo Recipe Smoky chilli chicken pizza

No really, its totally Primal

Oven onto 400 (or 380 if you have fan assist)

Sauce..
Olive oil
Fennel seeds
Smoked Garlic
Salt
Pepper
Oak Smoked Paprika
Good Balsamic
Tomato
Oregano

put on low heat & add a bit of water once it sizzles a bit (before it starts to burn)
Keep an eye on while prepping the rest, you dont want it to burn but it needs to cook down thick (you can top up with bit of water if needed)
Put Grated Parmisan
Handfull of fresh Basil
& tomato paste (use about 3-4Tablespoons)
aside to finish later.


I then I chopped 2 chicken breast up into small chunks & mixed with spices to marinate before cooking,
Smoked garlic
salt, pepper, chili flakes, fine chopped ancho peppers, Smoked paprika
Put aside.

Mix together
2 cups grated mozzarella
2 cups grated cauliflower (pick out any large chunks)
2 Large eggs


Pat out onto greased (I use Ghee) wax paper in a pizza pan

Then cook at 400 (380 fan) for 15 minutes

While thats cooking
Throw your sauce ingredients together and blitz with a hand blender. put aside (should be thick)

Fry up your chicken & spices.

Then any veggies you wish to add that need pre-cooked (Mushrooms!)

Once crust is done, top with sauce


And rest of toppings (make sure to drain any liquid off chicken etc)
I used the chicken, mushroom, peppadew peppers and mozzarella


Back in the oven for 15 minutes at 400 (380 for fan)
Sprinkle with fresh basil...
Eat!

 

I asked for the Chicken topping and was not disappointed . This was one of the best Pizza's I have tasted .
Yeah I know cauliflower base ? but it really works instead of normal pizza base.

Bravo to RunswithDogs

 

Bravo is right!!!!!

 

OK, this is gonna be dinner tomorrow night! Thanks for the recipe. I've been looking for a good paleo pizza recipe that was a bit different.

Kajun

 

That looks freaking good, @runswithdogs!

 

What is meats, @melbo?

 

OK, I made this pizza tonight, following the recipe exactly until it came time to prebake (25 minutes instead of 15) and toppings (I used pepperoni, canadian bacon, sweet peppers, bell peppers, red onion slivers, pineapple pieces, home made bacon from earlier this week, and smoked chicken thigh pieces). Here's what it looked like before putting on the motz:

After adding the cheese and cooking for 25 minutes:

And finally, after cutting: '
It is 12" in diameter. Sweetie doesn't do cheese very well, so instead of sharing my pizza, I made her some home made whole wheat tortillas and made her pizza with them (she ate 2!!)
I have to say, this is one of the BEST EVER pizzas I've eaten! The crust wasn't crispy, but held together nicely through cutting and eating. The sauce was tremendous!! I just kind eyeballed the amounts from runs picture above and it came out great. In fact, the tomatoes cooked down to almost nothing, so I didn't have to bring out th blender for it.

Thanks tons for the recipe!!
Kaju

 

Yeah, I shoulda mentioned I'm not much on "measuring" ingredients unless its essential ...

What type of oven are you using?. 25 minutes in mine would have been crispy (like charcol)

Mine gives me quite crispy round the edges with nice holdable, foldable crust.

Re-heats really nicely to ( if you put direct on a pizza pan can get a bit crispyer on the bottom)

The reason I use the hand blender is so the basil & Parmesan get mixed in although you could just chop the basil & stir into the cooked part with the Parmesan & tomato paste