Once my husband and I committed to sticking to our budget, that meant no more going out to eat every weekend – even on Friday nights when all you want to do is let loose and relax. Luckily, these too-easy-to-make pizzas will make your Friday night enjoyable, relaxing, and delicious. Always pair these with a deep, bold red wine because, well, wine not? (I had to, sorry!).
The crust: I make the same crust every Friday and play around with toppings. This crust is paleo and gluten and grain free.
Almond Flour Pizza Crust
- 2 cups almond flour
- 2 eggs
- 1 tsp. aluminum-free baking powder
- 1 Tbsp. olive oil
Preheat oven to 450 degrees.
2. In a medium bowl mix together pizza crust ingredients well.
3. Pour onto a lined baking tray or pizza pan and roll to desired thickness.
Note: The dough will be sticky so use water on your rolling pin, hands, or whatever tool you are using. Parchment paper helps too, but I find my crust gets crispier without it.
4. Bake the crust only in oven for about 10 minutes.
5. Once removed, add your desired toppings, then bake again for another 5 minutes or so.
My Favorite Pizza Party Toppings
1) Pesto, Macadamia Nut Ricotta and Kalamata Olives
You guys, this topping trio is so good. Literally, I sometimes drool just thinking about this pizza. It goes really well with extra crispy, buttery brussel sprouts and a full-bodied cabernet.
For the pesto:
- 1-2 garlic cloves, chopped (if you love garlic, use two, if you just want a hint, then one clove works just fine)
- 2 cups fresh basil leaves packed (fresh is key here)
- ¼ cup pine nuts (if you are allergic to pine nuts, try macadamia nuts or cashews!)
- ½ cup olive oil
- 1 Tbsp. freshly squeezed lemon juice
- Pink Himalayan sea salt to taste
- Place the basil, garlic, pine nuts and lemon juice in a blender or food processor and process until finely chopped. I use the individual blender cups that come with my Ninja.
- Gradually add the olive oil and process until combined. Season with salt to taste.
- Use right away or transfer to a jar covered with thin layer of olive oil (keeps it fresh) and store in fridge.
*You will have more pesto than you need for the pizza, so use your leftovers on steamed veggies, sweet potatoes with goat cheese (yaaas!), or on top of avocado toast.
For the “ricotta”:
This is too easy and it is unreal on this pizza!
- 1 cup of macadamia nuts soaked over night
- 3-4 Tablespoons of olive oil
- Squeeze of lemon juice (1/3 of whole lemon)
- Pink Himalayan sea salt to taste
In a small food processor (this is a small batch), blend nuts, 3-4 Tbsp. of olive oil, lemon, and salt until you have a creamy consistency. You will have to wipe down the sides of the blender a few times.
Once your crust is ready, spread the pesto all over the pizza (remember to leave room for crust!), dollops of ricotta, and some Kalamata olives. Bake for another five minutes and then drizzle some more high quality olive oil on top for good measure. Bon Appetite!
2) Bacon, Egg, and Goat Cheese
This pizza is delicious. End of story.
- 4 strips of pastured raised bacon cooked to your liking and cut into 1 inch pieces
- 3-4 pasture raised eggs
- Spreadable goat cheese (the log works best)
- 2 Tbsp. of olive oil
- 1/8 cup of fresh grated Parmesan cheese
- Finely chopped fresh parsley to taste
- Black pepper
In a small bowl, whisk together olive oil and parmesan cheese. Once combined, spread evenly over ready crust. Next, dollop the goat cheese all over the pizza. I slice my log of goat cheese into ¼ inch slices and top the pizza that way. Evenly sprinkle on the prepared bacon, and then crack the eggs in well positioned spots on the pizza (I envision where I’ll be cutting so that I know each slice will have some egg on it). Bake in the oven for about 8 minutes or until white of eggs are opaque. Garnish with fresh parsley and fresh black pepper. Delish!
3) The Classic Pepperoni, Basil, and Mozzarella
First, is there anything better than fresh basil? It’s probably my favorite herb – and it’s delicious on this classic pizza.
- Uncured, nitrite/nitrate free pepperoni (we buy Applegate!). I think a little goes a long way, and since the pepperoni we buy are large circles, I cut about 3-4 slices into bite size pieces.
- Grass-fed mozzarella cheese
- Whole basil leaves (I use a TON because I love basil, but add as little or as much as you like!)
- 3/4 cup pizza sauce. Make your own or use your favorite store-bought jar, but try and find one that is minimally processed and doesn’t have added sugar. We really like Rao’s Homemade pizza sauce!
Spread the pizza sauce evenly over the ready crust, sprinkle on the mozzarella and top with peperoni. Bake until cheese is melted (about 6 minutes) and then top with whole basil leaves. Classic, easy, and delicious.
Which one do you think sounds the best? Let me know in the comments below if you try them!