Ingredients
- 1 lb ground organic chicken or turkey
- 3 Paleo Farms eggs
- 5 oz Paleo Puffs
- 1 tbsp grass-fed ghee (or butter)
- 1/4 tsp Himalayan sea salt
Pizza Toppings:
- Raw Cheese
- Ground Protein (Beef, Chicken, Turkey, Venison, Bison, Elk, Yak, etc)
- Turkey Pepperoni
- Beef Salami
- Organs (liver slices, chicken hearts etc)
- Smoked Salmon
- Anchovies
- Sardines
- Bone Marrow Drizzle
- Sunny Side Up Eggs
Instructions:
- Preheat your oven to 375 degrees.
- Melt the ghee on your stovetop.
- In a blender pulse the paleo puffs until they form a fine powder, set aside.
- In your food processor, mix the raw ground chicken, melted ghee, eggs & salt until a smooth paste forms.
- Add the paleo puff powder to the food processor along with the paste and blend. A thick, dense dough will be created. Note: if you are using a blender that doesn’t fit both the paleo puffs and the paste at the same time, you can fold the paste into the paleo puff grinds in a mixing bowl.
- Transfer the dough to a pizza stone or baking sheet on top of parchment paper. IMPORTANT NOTE: this dough requires parchment paper. It will stick to the baking sheet or pizza stone without it.
- Form the dough into your preferred pizza shape. I made a 12-inch circle with mine, then started in the center and pushed the dough outward, thinning out the bottom and forming a thick crust. You could also do flatbread pizzas or thin crust if you prefer.
- Once you have formed your crust, bake in the oven for 30 minutes at 375 degrees.
This crust is best served fresh, although it will last in the fridge for 3-4 days in an airtight container. Enjoy!
