Masa de pizza paleo (sin frutos secos)

Ingredientes

• 2 medium eggs
• 40 g butter (or ghee, 1.5 oz. melted (or 2 tablespoons olive oil))
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried oregano
• 1/4 cup warm water
• 2/3 cup cassava flour (tapioca, or arrowroot)
• 1/3 cup coconut flour
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1 cup grated cheddar cheese (or other cheese)
• 12-15 cherry tomatoes (or 2 medium tomatoes, sliced)
• A handful of pitted olives (sliced)
• A few chilli flakes (optional)

Preparación

1. 1

   Preheat the oven to 250 C / 480 F.

2. 2

   In a medium bowl, whisk together the eggs with melted (but not hot) butter or ghee, seasoning and water, until fluffy. If using olive oil, no need to warm it up.

3. 3

   Then add the tapioca flour and coconut flour and mix through well. You should have a thick batter consistency - think muffin batter. If it's not as thick as in the pics, add a little more of either of the flours.

4. 4

   Place a sheet of parchment paper on a flat oven tray (no need to grease). Depending on the size of the tray, you might have to pre-cook the bases in two batches or use two trays in the oven at the same time.

5. 5

   Depending on how many you can fit, scoop 2 or 4 dollops of batter on to the tray. I used about 2-3 tablespoons of batter per pizza base. Leave enough space around each dollop to flatten it into a thin round pizza base.

6. 6

   Using a knife spatula or a the back of the spoon, flatten each dollop into a flat, thin pancake (more like a thick crepe). Use a circular motion to spread the batter, don’t worry if it’s a little uneven as it will melt and flatten out slightly once in the oven. See image above.

7. 7

   Make sure the oven is hot when you put the bases in. Place the tray on the middle shelf and bake for 7-8 minutes, until lightly browned. If using two trays, you might need to rotate them from top to bottom as the oven temperature can vary. Allow a little more time in this case. Otherwise, repeat with the second batch if needed.

8. 8

   Once slightly golden brown, remove the bases from oven and add the toppings.

9. 9

   While the bases are baking, mix together the tomato paste, olive oil and dried oregano in a bowl.

10. 10

    Spread a teaspoon or so over each pre-cooked base. Top with a few tablespoons of cheese, grate more if needed, a few slices of tomatoes and sliced olives. Sprinkle with some chilli flakes if you wish. Reduce the heat of the oven to 200 C / 400 F and pop the pizzas back in for about 5-6 minutes, until the cheese has melted and browned lightly.

11. 11

    The bases should easily slide off the parchment paper. If not, slide a spatula or a knife underneath to let them loosen up. Serve with a crisp green salad.