25 Delicious Pizza Recipes - Mattis Lundqvist - ebook

25 Delicious Pizza Recipes ebook

Mattis Lundqvist



Recipes: - Paleo Turkey Pizza - Paleo Cauliflower crust pizza with olives - Paleo Meat Feast Pizza - Paleo Meatza Supreme - Paleo Hawaiian Pizza - Paleo Taco pizza - Paleo Sweet Potato, Goat Cheese and Kale Pizza - Paleo Pizza Marinara - Paleo Chicken Tikka Masala Pizza - Raw Vegan Pizza with spinach, pesto and vegetables - Vegan Quinoa Pizza - Vegan Lahmajun- Turkish Pizza - Raw Vegan Pizza with red pepper flax crust - Caramelized Vegan Onion Tart with Olives - Vegan White Zucchini Pizza - Vegan Mushroom, Eggplant, Pesto and Tofu Pizza - Vegan Sweet Potato Tofu Pizza - Vegan Red Potato and Rosemary Pizza - Vegan Carbonara Pizza - Gluten Free Pepperoni Pizza - Gluten Free Beet Crust Pizza - Gluten Free Chicken Tamale Pizza - Gluten Free Upside Down Pizza - Gluten Free Tuna Pizza - Gluten Free Herb Spelt Crust Pizza

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Mattis Lundqvist

25 Delicious Pizza Recipes

Dishes for every taste - part 1

BookRix GmbH & Co. KG80331 Munich

Paleo Turkey Pizza

Serves: 8

Preparation Time: 30 minutes


Water (250ml)

Salt (1 teaspoon)

Tapioca flour (190g)

Coconut flour (70g)

Vegan cheddar cheese (200g, shredded)

Ghee (120ml)

Garlic (2 cloves, chopped)

Honey (1 teaspoon)

Eggs (2)

Fire roasted tomatoes (20g, pureed)

Ground turkey (250g)

Thyme (1 teaspoon, chopped)



Set oven to 350˚F/ 180°C.


Use a saucepan to heat ghee and water. Allow to boil.


Take pan from flame and put in honey and garlic and then stir in tapioca flour.


Add eggs and stir to combine. Then put in coconut flour and use hands to knead dough.


Put dough on lined baking sheet and use hands to press flat.


Bake for 35 minutes and remove from heat.


Top with tomato puree, spread evenly and top with turkey, thyme and cheese.


Return to oven for 5 minutes and bake till cheese melts.


Nutritional Information (per serving)

Calories 251.2

Fat 16g

Cholesterol 61 mg

Sodium 2.4 mg

Protein 2.4 g

Sugar 3 g

Carbohydrate 23.5 g




Paleo Cauliflower crust pizza with olives

Serves: 2

Preparation Time: 45 minutes



Canned tomatoes (350g, diced)

Garlic (2 cloves, chopped)

Black pepper (1/2 teaspoon)

Onion powder (1 teaspoon)

Fennel seeds (1/4 teaspoon, ground coarsely)

Cloves (ground)

Honey (1 teaspoon)

Onion (1, diced)

Oregano (1 tablespoon)

Garlic powder (1 teaspoon)

Chili peppers (crushed)



Cauliflower (500g, grated)

Almond flour (2 tablespoons)

Italian seasoning (1 teaspoon)

Yeast (2 tablespoons)

Coconut flour (30g)

Garlic powder (1/2 teaspoon)

Ghee (120ml)


Mushroom (4, sliced)

Chicken (100g, minced)

Garlic powder (1/2 teaspoon)

Black pepper (1/4 teaspoon)

Green olives (4 tablespoons)

Bell pepper-red (1/4, diced)

Onion powder (1/2 teaspoon)

Vegan mozzarella cheese (60g, shredded)




Make the sauce:

Cook garlic and onions along with seasoning into a saucepan for 3 minutes.


Put in honey and tomatoes and cook for 15 minutes. Make sure to cover pan.


Cook until thickened and put aside.


Make the crust:

Set oven to 475˚F/250°C and put a baking sheet inside it.


Place cauliflower into a heat resistant bowl and microwave. Put cauliflower onto a clean cloth and cool.


Wrap in cloth, twist and squeeze excess water from it.


Put cauliflower into a bowl with the remaining ingredients and combine till dough is formed.


Put a piece of parchment paper onto a cutting board and put dough into the middle of paper. Use hands to press dough flat.


Take heated baking pan from oven and slide parchment paper with dough onto baking pan.


Return to oven and bake for 10 minutes until golden.


Prepare toppings:

Use tomato sauce to spread all over crust evenly. Put on ½ of bell peppers, mushrooms and most of cheese.


Then add chicken and remaining peppers and olives. Top with cheese finally.


Put pizza into oven and bake for 10 minutes and cheese has melted.


Cool and top with basil.


Nutritional Information (for entire pizza)

Calories 988

Fat 41.7 g

Cholesterol 351 mg

Sodium 2265 mg

Protein 107.2  g

Sugar 14.9 g

Carbohydrate 55.1 g