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Primal Pizza

December 12, 2012

Hey folks! Happy December and welcome back. Here in Denmark, snow has covered the streets and fields. It’s a beautiful landscape. I switch between different Christmas activities to make every day in December even cozier than usual. I light candles, bake paleo muffins and make Christmas goodies of raisins, hazelnut, a bunch of spices and then hemp seeds and carob powder. Nothing like this season! On top of it all, it is currently the time of the European Championship in Handball, oh yes, a loved sport here in Scandinavia, and thankfully, Denmark has a very good women’s team. Last night, we lost to Serbia, but that’s okay. Hopefully we will win against Norway tomorrow. Anyways, it’s almost part of Christmas to watch the Women’s European Championships… makes for some pretty nerve-wracking AND cozy nights 🙂

Christmas food in Denmark is greeeaatt, but after just a few holiday parties, you feel sloppy and fat (just gonna say it as it is!). So I stick to the Primal lifestyle when I’m not at holiday parties which makes it easy to quickly feel “clean” and energized again. Here is one of my new favorite Primal dishes: the pizza. Ooooh yes, I’ve tried making it before in different variations, but it has never turned out this good, so this is the pizza recipe I’m sticking to from now on. Not let’s talk pizza: we all know that it is all about the crust. Aaaall about it. That’s why it’s tough as a Primal or Paleo lover, because the crust usually turns good because of a lot of starch. Not here! I’ve tried this recipe twice now, using two different style toppings, so you can try whatever you like. The key is the crust!

The first time I made it, I topped it off with slices of pear, Gorgonzola cheese and ruccula. The second time I used slices zucchini, onion, tomato and gorgonzola cheese. So good, either way!

Thank you to for this wonderful crust recipe. I owe you!

You need:

Yeast Mixture

  • 1/4 cup warm water
  • 2 tsp honey
  • 2 tsp active dry yeast

Dry Ingredients

  • 3/4 cup (90 grams) almond flour
  • 3 Tbsp coconut flour
  • 2/3 cup (80 grams) Psyllium seed shells (in Denmark: HUSK)
  • pinch of sea salt

Wet ingredients

  • 1 egg
  • 2 tsp olive oil
  • 1 tsp apple cider vinegar


  1. Preheat your oven to 425 F (220 C).
  2. Place the yeast ingredients in a small bowl and mix. Let it sit for 4-5 minutes until it gets all foamy.
  3. Place the dry ingredients in a medium bowl and whisk together.
  4. Add the yeast and the wet ingredients to the dry ingredients and mix with a hand mixer.
  5. Scoop your dough out onto a parchment-lined baking sheet and use a spatula to spread it evenly into a circle.
  6. Bake for 9-10 minutes. Remove from the oven, carefully flip the crust over with a spatula, top with your favorite toppings and then bake for 5-10 minutes more.


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From → Recipes

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