Cheese Crust Paleo Pizza

Why let cheese come between you and your pizza crust when you can put cheese in the crust?

Of course, the standard pizza crust is made primarily of flour and water, which is not Paleo.

There are any number of options for making a Paleo-friendly pizza crust, including eggplant, cauliflower, tapioca flour, ground meat for meatza and a number of other ingredients.

Choose Your Own Paleo Adventure

Not everyone can but if you tolerate dairy, you’ll want to try this Paleo Pizza made with a cheese crust.

Using cream cheese as the base for the crust helps this Paleo Pizza taste like the real deal. More and more pizza joints are jumping in on the gluten-free pizza bandwagon except they wind up outsourcing the dough for the crust. When that happens they’re typically a frozen (card-board tasting) crust or made from a mixed flour blend made out of beans and rice which have a distinct, lingering aftertaste that I really don’t care for.

All that to say that this crust doesn’t taste fake or leave a yucky after taste. :)

We don’t typically do a lot of dairy in our house (aside from butter), so I don’t always top off my Paleo Pizzas with cheese, but when my dad and sister raved about this new pizza my mom made, I had her send me the recipe she used so I could give it a go, with my own flare. :)

It turned out really good and I hope you enjoy making this cheesy Paleo treat in your own home!

Yield: 3-4 Servings

Ingredients

1 (8oz) container organic cream cheese
1/4 cup Parmigiano-Reggiano cheese, shredded
1 teaspoon garlic powder + more for topping
1 teaspoon dried oregano
2 large organic eggs
1 shallot, sliced
2 cloves garlic, minced
1 portobello mushroom cap, sliced
3-4 leaves fresh basil, sliced
1 (6oz) can organic tomato paste
Herbes de Provence, to taste
coarse ground sea salt, to taste

Directions

Preheat the oven to 350°F.
Add cream cheese, shredded Parmigiano-Reggiano cheese, 1 teaspoon of garlic powder, dried oregano and eggs in a large mixing bowl. Combine using a hand mixer.
Pour mixture into a 10.25-inch cast-iron skillet and spread with a spatula until smooth. Transfer skillet to the oven and bake for 12-15 minutes or until golden brown.
While the crust is baking, prepare your choice of toppings. I used a shallot, garlic, portobello mushroom and fresh basil.
Remove the skillet from the oven, smear one can of tomato paste across the top of the crust. Add your choice of toppings. Season with a heavy sprinkling of Herbs de Provence and sea salt and transfer the skillet back to the oven. Bake for 8-10 more minutes or until your toppings look done.
Slice and serve.
Enjoy! :)

Cheese Crust Paleo Pizza

Choose Your Own Paleo Adventure