Paleo Spinach and Artichoke Pizza
 
 
Author:
Serves: 8 slices
Ingredients
Paleo Pizza Crust
  • Eggs 3 each
  • Full Fat Coconut Milk 1 Cup (250 ml)
  • Tapioca Flour 3 cup (375 g)
  • Baking Powder 1 TBSP
  • Sea Salt 1 TSP
Pizza Toppings
  • Chicken Breast, cooked, cooled, and diced 2 each
  • Spinach and Artichoke Dip ½ a batch (recipe HERE) You can either half everything in that recipe or you can just leave half of the mixture as a dip - which is probably the right answer! :)
  • Medium Yellow Onion, diced 1 each
  • Coconut Oil or Ghee 1 TBSP
  • Sundried Tomatoes, chopped 4 TBSP
  • Mushrooms, sliced ½ cup (40 g)
Instructions
Paleo Pizza Crust
  1. Preheat the oven to 350 F / 180 C and line a baking sheet with parchment paper
  2. In a large bowl whisk the eggs and the coconut milk together to combine and then add the remaining ingredients to combine well.
  3. Pour the mixture onto the baking sheet, spreading it evenly over the pan, it won't rise or change shape too much, so make it into your desired proportions as much as possible. It'll be a bit of sticky liquid so just trust the process.
  4. Bake for 15-17 minutes or until a light golden color. Remove from oven.
Pizza Toppings
  1. While the crust is baking, prepare the chicken and the spinach and artichoke dip You do not need to bake the spinach and artichoke dip, just mix all the ingredients together in a bowl.
  2. Chop the onions and heat a small saucepan over medium high heat to melt the coconut oil or ghee. Then sauté the onions for about 5 minutes until slightly translucent and then add the sliced mushrooms. Saute for another 3 minutes until softened slightly.
  3. Then spread the spinach and artichoke over the paleo pizza crust evenly, leaving space on the edge (like a normal pizza) and then pile on the rest of the toppings (chicken, sundried tomatoes, mushrooms, and onions).
  4. Bake for about 15 minutes and then enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/07/13/celebrating-milestones-paleo-spinach-artichoke-pizza/