Paleo Pizza Dough, Biscuits and more
One thing I miss most about being Paleo is things like biscuits, pizza and breadsticks. Sure, I could use the gluten free kind but those products sometimes can contain some nasty ingredients like added sugar to make them taste better. Since refined sugar is not a part of the Paleo protocol then I just wanted to find a healthier alternative so I could stay on track as much as possible.
I have been using Simple Mills products for a while. Their crackers and cake mixes are Paleo friendly, using only a handful of ingredients and have no fillers or additives. So I decided to play with their artisan bread mix to see if something could be created that would work for not only myself but for my clients who enjoy the occasional classics.
Man, did I hit the jack pot on this one. First, I made biscuits and it work great for biscuits and gravy and stayed fresh and moist for the next morning to be served along side our breakfast of eggs and bacon. We topped ours with a homemade jam and it held it beautifully.
Here is what I did:
To make the biscuits:
1 box of Simple Mills Artisian Bread mix 2 eggs 2 Tablespoons water 4 Tablespoons melted butter 2 Tablespoons of fresh squeezed lemon juice 1/2 teaspoon of baking soda
Line cookie sheet w/ parchment paper and sprinkle with cassava flour. Using an ice cream scooper, fill scooper with dough, level off and place on cookie sheet. Bake 15 mins @350, remove from oven, brush w/ melted butter and place back in oven and bake for an additional 5-7 mins. Should be firm on outside and soft in the middle.
I was so impressed with the biscuits, I just had to try my hand at a flatbread pizza. With a small adjustment to the ingredients, we had a pizza that even WOWED my gluten eating husband :)
Here is what I did:
For the Flat Bread Pizza Dough
1 box of Simple Mills Artisian Bread mix
1 Tablespoon Italian Seasoning
Couple cloves of roasted garlic 2 eggs 2 Tablespoons water 4 Tablespoons Avocado oil (or you can use EVOO) 4 Tablespoons of fresh squeezed lemon juice 1/2 teaspoon of baking soda
Mixed it according to package directions, let sit 5 mins. I lined a baking sheet with parchment paper and sprinkled with cassava flour and turned dough onto the baking sheet. Sprinkle the top of dough with cassava flour and using my fingers, starting in the middle, worked the dough outward until I had a reasonable size flatbread. I wanted ours thick so it would hold all the toppings well. Bake @350 for 15 mins. Remove from oven and top with your favorite toppings. I used a sausage filling that we use for zucchini boats because that is what I had leftover but use whatever you like. Then added other topping such as uncured pepperoni, mushrooms, peppers, onions and topped with shredded kerrygold cheese and placed back in the oven to finish cooking and all the cheese had melted, approx 8-10 mins.
This was just like eating a deep dish pizza.
Using the same flat bread pizza recipe, you can also make bread sticks out of it. Just cut and roll with your hands. I brushed garlic butter on mine half way through the baking process. Goes great with Cappello's paleo friendly pasta products.