Sometimes the voices in my head like to torment me.
“EAT PIZZA!” they scream. “FOLLOW IT UP WITH ICE CREAM!”
Usually I can brush them aside with my awesome reasoning: “Brain, we’ve been through this. You think you want pizza, you actually want some vegetables. Trust me on this.”
It’s good to let brain win one once in a while though and that’s where this pizza comes in.
It’s gluten-free, thanks to an amazing recipe I found on the nets (link below). I’ve tried all kinds of pizza dough – cauliflower, coconut flour, meat-based – but this is the one I always come back to. It’s chewy and durable, as a every good crust should be.
Cajun Beef & Jalapeno Pizza
*for the pizza base I used this amazing, foolproof recipe from Feed The Clan
- 1 cup water
- 1/2 tsp sea salt
- 1 1/2 cups tapioca flour
- 1/2 cup coconut flour
- 2 large eggs
- 1/2 cup butter
- 8oz ground beef
- 2 jalapenos, sliced and de-seeded (or not if you can handle it hot)
- 1 tsp paprika
- 2 tsps cumin
- 1/4 tsp cayenne
- 1/8 tsp sea salt
- 6 oz tomato paste
- 2 1/2 cups grated mild cheddar
- 1/2 cup grated parmesan
- 1 large garlic clove, minced
- To make the pizza base, bring the water, butter and salt to the boil in a small saucepan. Remove from heat and pour into a large mixing bowl.
- Add the tapioca flour and stir to combine. Once it’s formed a loose dough, leave for 5 minutes to cool.
- Beat in the eggs, followed by the coconut flour. Knead into a sticky ball. Spread the dough onto parchment paper in a circular shape. Bake at 350 for 35 minutes until firm.
- Brown the beef in a frying pan over a high heat. Stir in the spices, salt and garlic. When fully browned remove from heat.
- Spread the tomato paste over the pizza base, generously sprinkle over the cheddar until covered.
- Add the beef, then the jalapenos and lastly the parmesan.
- Place the pizza under the grill/broiler and cook for 10 minutes until the cheese has thoroughly melted.
Like this? You might also like: