Ever since I can remember, my all-time favourite food has been pizza. There is nothing better than holding a hot slice of fresh pizza in your hands and biting into that tomato and melted cheesy goodness – especially while you’re sharing a meal with great company or while watching a movie with friends.
There’s just something about eating with my hands that makes the food seem tastier to me and makes me bond better with those I’m eating with. Maybe it’s because getting messy hands and saucy faces together helps us feel more relaxed with one another? Maybe it’s another healthful ‘primal instinct’? Either way, like so many of you… I love pizza! So when I adopted my primal lifestyle, pizza was the first recipe I researched and experimented with until I was happy with the result. When my non-paleo friends started asking for more once they had tried it, I knew I was onto something great!
I have a couple of variations to the paleo pizza base, but in this recipe I’m sharing the arrowroot flour (tapioca Flour) version. I hope you enjoy the delightfully cheezy goodness!
Cheezy Mushroom Paleo Pizza
Makes 1 medium size pizza (6 small slices)
1 cup arrowroot flour
1 tbs olive oil
1 tbs water
1 tbs extra arrowroot flour for rolling out dough
1 cup raw cashews (soaked for 4 hrs)
1 tbs nutritional yeast (savoury yeast flakes)
1 tbs water
Tomato base (optional) – you can use tomato passata from jar
1 medium tomato
1 tsp Italian dried herbs
1 clove garlic
Preheat the oven to 180 degrees C
For the base:
In a bowl, mix all of the base ingredients together (except the extra arrowroot flour), then start kneading with your hands until it resembles a stretchy dough.
Once the dough comes together, pull it out of the bowl, sprinkle the extra arrowroot flour over your bench and continue kneading the dough into the flour until a workable consistency is reached. Sprinkle more flour on the dough if you feel it is too wet. Be careful not to work the dough too much, as it will become tough and won’t be pliable to roll out.
Spread dough out thinly on a baking paper lined tray. Prick the dough base with a fork all around and the middle of the base, then place in the oven for 15 minutes, or until lightly golden.
After 15 minutes, pull the base out of the oven. It’s now ready for your favourite toppings.
Place all the ingredients in a food processor (I used my Nutribullet, but a Vitamix would be ideal if you have one) Blend away until you reach a smooth and creamy consistency, like a creamy dip consistency.
Set cheeze aside for topping
Fresh Tomato Sauce:
Throw all the ingredients into a food processor and blend until a smooth, thick and juicy sauce consistency is reached.
Set aside for topping.
To assemble the pizza:
Pour your sauce of choice over the base, then top with your favourite ingredients. Here I used sliced onions, button mushrooms, enochi mushrooms, red capsicum, olives, a pinch of freshly cracked pink Himalayan salt, black pepper and a drizzle of 1 tsp of olive oil.
Place in the oven for another 15 minutes (depending on your toppings, you may want to leave it in for longer or shorter periods, always check on it every 5 mins if it’s your first time making it)
Once your toppings are cooked to your liking, pull the pizza out of the oven and drizzle your Cashew Cheeze over the top… as much or as little as you like! Garnish with your favourite greens like fresh rocket, basil or spinach and enjoy!