One of my students, Elyse, is quite a creative young lady. In fact, she’s so creative, I’m hoping she will someday soon design an official “Kokopaleo” banner to put at the top of my blog. In a conversation with her the other day, I happened to mention that I made paleo pizza, and she chimed in, “You should make mini pizzas! Kids love them!” I took the idea and ran with it.
Admittedly, this recipe is labor-intensive. But today is L’s 3rd birthday… so why not?!? 🙂
You’ll need a few pieces of equippment to make this work – a wand blender, unbleached parchment paper, a plastic diner-style empty ketchup bottle, and cookie cutters (I used butterflies, obviously).
Crust: 3 cups almond flour, 3 eggs, 4 tbsp olive oil, 1/2 tsp baking soda, salt, pepper
Sauce: 5 carrots, peeled and sliced; 1 6-oz can tomato paste, 1 tsp dried oregano, several leaves fresh basil
Toppings: Use your imagination. I used turkey lunchmeat, zucchini, yellow squash, red cabbage, and olives
Preheat oven to 350 degrees. Cook sliced carrots, covered, in 1 cup boiling water until softened. Meanwhile, mix together crust ingredients until they form a ball of dough. Press dough to about 1/4 inch thickness, and cut shapes with cookie cutters. Bake for 20 minutes on a baking sheet covered with unbleached parchment paper.
When carrots are softened, blend together (using wand blender) with tomato paste. Remove 1/4 cup of the mixture and pour into an empty diner-style ketchup bottle.
Blend oregano and chopped fresh basil into remaining tomato/carrot mixture. After the crusts have baked for 20 minutes, spread this mixture thinly over the top.
Cut lunchmeat into shapes and layer it over the sauce.
Arrange vegetables over the lunchmeat, using ketchup bottled sauce to create designs and “glue” toppings to the lunch meat.
Bake for an additional 20 minutes, then remove from the oven and enjoy!