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Primal Pizza: Low Carb, No Soy!

The aroma still takes me back to my college days, cramming for exams with friends, fueled by late-night pizza runs. But those days of carb-laden regret are long gone. Now, when the pizza craving hits, I whip up this incredible Primal Pizza. It delivers all the satisfying flavors of a traditional pizza, without the guilt or the bloat. It’s a slice of heaven I can enjoy anytime.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Yield: 1 pie
Dietary Type: Low-Carb, Gluten-Free, Grain-Free

Ingredients

For the Crust:

2 cups almond meal or almond flour
2 eggs
2 teaspoons extra virgin olive oil
1 teaspoon salt

For the Sauce:

6 ounces tomato paste
1 -2 cup water (To desired thickness)
1 teaspoon dried oregano
1 teaspoon garlic

For the Toppings:

1 cup mozzarella cheese
1 cup swiss cheese
Chicken (optional, pre-cooked)
Bacon (optional, pre-cooked)
Bell pepper (optional)
Onion (optional)

Equipment Needed

Large mixing bowl
Pizza sheet or baking tray
Saucepan
Oven

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial for ensuring the crust bakes evenly and achieves a slightly golden-brown color.
In a large mixing bowl, combine the almond meal or almond flour, eggs, extra virgin olive oil, and salt. Mix all ingredients thoroughly. The mixture should come together to form a ball of “dough.”
If the dough is too mushy (this can depend on the size of your eggs and the grind of the almond flour), gradually add more almond flour until you achieve a consistency that’s workable and holds its shape. You want it to be firm enough to press and spread.
Prepare your pizza sheet or baking tray to be non-stick. This is VERY important to prevent the pizza from sticking and ensuring that your slices come off in one piece. You can use parchment paper or a silicone baking mat. A light coating of olive oil spray works well too.
Press your dough onto the prepared sheet. Distribute it evenly, aiming for about 1/4 inch thickness in the middle and 1/2 inch thickness at the edges to create a slightly raised crust.
Place the crust in the preheated oven and bake for 15 minutes. Keep a close eye on it. You’re looking for a slightly golden-brown color, which indicates that the crust is partially cooked and ready to hold the sauce and toppings.
While the crust is baking, prepare the sauce. In a saucepan, combine the tomato paste, water, dried oregano, and garlic.
Add water to desired thickness. We prefer a thicker sauce, but adjust the amount of water to your liking.
Simmer the sauce on the stove over medium-low heat for approximately 15 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. Feel free to add more spices if you want a more flavorful sauce. A pinch of red pepper flakes can add a nice kick.
Now, let’s get the toppings ready! You will want to pre-cook any meat that will go on your pizza, such as chicken or bacon. This ensures that the meat is fully cooked and prevents it from releasing excess moisture onto the pizza during the final bake.
Prepare your veggies. Bell peppers and onions can be added fresh and raw or pre-cooked, depending on your preference. Roasting the vegetables beforehand can bring out their sweetness and add another layer of flavor.
Any cheese will work for this recipe. However, I highly recommend a 50/50 mix of mozzarella and Swiss. They melt perfectly and offer a great balance of flavor. The mozzarella provides the classic pizza stretch, while the Swiss adds a nutty, slightly tangy note.
Now it’s time to assemble the pizza! After the crust comes out of the oven, spread the sauce evenly over the crust, leaving a small border for the crust.
Add your cheese and toppings evenly on top of the sauce.
Place the assembled pizza back in the oven and bake at 350 degrees Fahrenheit (175 degrees Celsius) for approximately 15 more minutes, or until the cheese is evenly melted and bubbly.
Remove the pizza from the oven and let it cool for a few minutes before slicing.
Slice and enjoy your delicious, low-carb Primal Pizza!

Expert Tips & Tricks

Spice it Up: Add a pinch of red pepper flakes to the sauce for a touch of heat.
Cheese Perfection: For extra cheesy goodness, add a layer of Parmesan cheese under the mozzarella and Swiss.
Crust Variations: Experiment with different almond flours or almond meals. A coarser grind will result in a more rustic crust.
Pre-Baking for Crispness: For an extra crispy crust, pre-bake it for a few minutes longer. Just watch it carefully to prevent burning.
Make it Ahead: The crust can be pre-baked ahead of time and stored in the refrigerator for a day or two. This is a great way to save time on busy weeknights.

Serving & Storage Suggestions

Serve your Primal Pizza immediately for the best taste and texture. Garnish with fresh basil or oregano for an extra touch of flavor and visual appeal.

Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer bag. Frozen pizza can be reheated in the oven directly from frozen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	554.7 kcal	N/A
Calories from Fat	385 g	69%
Total Fat	42.8 g	65%
Saturated Fat	11.5 g	57%
Cholesterol	152.7 mg	50%
Sodium	1184.2 mg	49%
Total Carbohydrate	20.1 g	6%
Dietary Fiber	7.7 g	30%
Sugars	8.3 g	33%
Protein	28.6 g	57%

Variations & Substitutions

Dairy-Free: Substitute the mozzarella and Swiss cheese with your favorite dairy-free cheese alternative.
Vegetarian: Load up the pizza with your favorite vegetables, such as mushrooms, spinach, olives, and artichoke hearts.
Spicy: Add some jalapeños or a drizzle of hot sauce for a fiery kick.
Mediterranean: Top with feta cheese, olives, sun-dried tomatoes, and a sprinkle of oregano.
Pesto Pizza: Use pesto instead of tomato sauce for a unique and flavorful twist.

FAQs (Frequently Asked Questions)

Q: Can I use coconut flour instead of almond flour?
A: While you can use coconut flour, it absorbs a lot more liquid than almond flour. You’ll need to significantly reduce the amount of flour you use and possibly increase the eggs or liquid to achieve the right consistency. Almond flour is highly recommended for best results.

Q: My crust is too crumbly. What did I do wrong?
A: This usually indicates that there’s not enough moisture in the dough. Try adding a tablespoon or two of water or olive oil to the mixture until it comes together more easily.

Q: Can I freeze the assembled pizza before baking?
A: Yes, you can! Assemble the pizza as directed, then wrap it tightly in plastic wrap and freeze. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.

Q: What other toppings can I use?
A: The possibilities are endless! Get creative with your favorite low-carb toppings, such as sausage, pepperoni, mushrooms, peppers, onions, olives, spinach, and artichoke hearts.

Q: How do I prevent the crust from getting soggy?
A: Be sure to pre-bake the crust before adding the sauce and toppings. This will help create a barrier and prevent the crust from absorbing too much moisture.

Final Thoughts

I truly hope you give this Primal Pizza recipe a try. It’s a fantastic way to enjoy a classic comfort food without derailing your low-carb lifestyle. Experiment with different toppings, share your creations with friends and family, and let me know what you think! Pair it with a crisp salad and a glass of sparkling water for a complete and satisfying meal. Bon appétit!

Primal Pizza – Low Carb, No Soy! Recipe