Mediterranean paleo pizza — Meal
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Macros (per serving)

Fat

68%

(54 g)

Protein

3%

(7 g)

Carbs

29%

(54 g)

46 g Net,

8 g Fiber

734 Calories (per serving)

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Oven dish

Rice, Pasta & Pizza

Mediterranean paleo pizza

By Meal.com

Paleo pizza? Yes, that's possible! Generously topped with grilled vegetables, this pizza is healthy comfort food at its best! Perfect for the weekend!

Ingredients

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Pieces

5

Voor het pizza crust:

Tapioca flour

120 g

Celtic sea salt

1 tsp

Italian spices mix

2 Tbsp

Coconut flour

45 g

Olive oil (mild)

120 ml

Water (warm)

120 ml

Egg (beaten)

1 piece

For the topping:

Tomato paste (can)

2 Tbsp

Zucchini

12 piece

Eggplant

12 piece

Tomatoes

2 pieces

Olive oil (mild)

2 Tbsp

Balsamic vinegar

1 Tbsp

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

30 min

1

Preheat the oven to 375°F and line a baking tray with parchment paper.

2

Cut the vegetables into thin slices.

3

Mix the tapioca with salt, Italian herbs and coconut flour in a large bowl.

4

Pour in the olive oil and warm water and stir well.

5

Then add the egg and keep stirring until you get an even dough.

6

If the dough is too thin, add 1 tablespoon of coconut flour at a time until it has the desired thickness. Always wait a few minutes with adding more coconut flour, because it requires some time to absorb the moisture. The intention is to get a soft, sticky dough.

7

Divide the dough into two parts and spread them into flat circles on the baking sheet (or you make 1 large plate pizza as on the picture).

8

Bake for about 10 minutes in the oven.

9

Brush the pizza with tomato puree and spread the eggplants, zucchini and tomato on the pizzas in an overlapping manner.

10

Drizzle olive oil over the pizza and bake for another 10-15 minutes in the oven.

11

Drizzle balsamic vinegar over the pizza before serving.

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Details

Allergens

Nightshade, Chicken egg

Diet

Paleo, Vegetarian, Sirtfood

Course

Lunch, Dinner, Side dish

Cooking equipment

Oven

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