Before I start this post, I want to state that my absolute favorite food is Pizza. So for me, the only struggle I had going Paleo or grain-free was to give it up! At first I would crave it, dream about it, and finally give in and eat it. Which is why I knew I needed to find a solution to solve this problem or I would not be successful changing my lifestyle. This Amazing Paleo Avocado Pizza was created after I found the best grain-free dough, however the combination is something you cannot imagine and must try in this lifetime whether you follow paleo or not.

After many tries and many recipes, I found the best (in my opinion) dough that is grain-free, dairy-free and delicious for pizza especially, but also for many other things. I have already raved about this amazing dough in a previous post of the za’atar bread which I hope you have tried. If you haven’t I definitely recommend it.

Now of course you can make the traditional pizza with this dough using tomato sauce, cheese and topping. I actually do this quite often. However this time I was inspired by something I saw on a restaurant menu that looked intriguing. I really wanted to try it but couldn’t because it was with a wheat flour base and had cheese, two things I don’t eat.

Does that happen to you? You try to live a healthy lifestyle and take out certain foods that don’t agree with you, only to find that everything you like is not possible to eat. You feel limited and find it almost impossible to eat out. Well my way to solve this is to challenge myself to making it myself with the ingredients I can eat and enjoy it without feeling guilty or that I’m missing out on anything.

This amazing paleo avocado pizza I am sharing with you is fresh and bright in color, bursting with flavor and super filling. You have avocados with tons of nutrients and healthy fats, lots of herbs and some spice for a kick. Hope you enjoy it and Happy Cooking!

Directions

Prepare the everything dough as per link above. Note this recipe makes you 2 12″ pizzas. Alternatively you can make 1 big pizza and keep the rest of the dough to make za’atar bread or mini pizzas or save it for another day. You can keep dough in refrigerator for up to 1 week in a sealed bag.

Once dough is ready preheat oven to 375 F and line a pizza store or pizza pan with parchment paper.

Using the parchment paper place dough in between 2 sheets and roll it out to size of pan. I prefer thin crest so I roll mine out pretty thin. Note that this dough will not puff up very much (since it is grain free). It may bubble a bit but it is best when made into a thin crust.

Place rolled out dough on pizza pan and spread a thin layer of pesto sauce on it. If you do not like pesto sauce or do not have any on hand you can brush with olive oil.

Bake the dough for about 15 min. for a traditional pizza. Then remove and add sauce and cheese and bake again for 10-15 more min. For the avocado pizza bake for 20 min and remove from oven.

Spread a thin layer of the kite-hill ricotta cheese onto to baked dough. Then sprinkle arugula leaves and cilantro. Lastly, place avocado slices on top. I peeled them and then fanned them out on top of pizza so it looks pretty.

For added flavor I sliced jalapenos and sprinkled them on top and squeezed some lime over it!

This is not your traditional type of pizza but I assure you it is delicious, fresh and exciting. Defiantly worth a try.