Gather: The Art of Paleo Entertaining – Pizza Margherita

Gather

Welp, they’ve done it again. My amazing friends Bill & Hayley, of The Food Lover’s Kitchen and “Make It Paleo” fame, have created another unbelievable masterpiece that will for sure be an absolute must-have in every Paleo chef’s kitchen from here on out. These two don’t miss a thing, and have made all  of our lives easier for when we want to entertain while still keeping things paleo. Personally I LOVE cooking for my friends, and would do it every day of the week if I could. But I know that for some people, cooking for others is super stressful, especially when trying to stick to whole foods or accommodating food allergies and sensitivities.

This book is broken down into the four seasons and each has upwards of 25 recipes! Within each season they have designed some of the most creative, complete entertaining menus you will ever find. From simple and fun, friendly gatherings like “Takeout Fake-out” and “Birthday Celebration,” to more elaborate festivities like “A Night in Tuscany” and “Thanksgiving Feast,” you won’t have any trouble finding the perfect plan for your next get-together.

Gather

I really love how Bill & Hayley even included a “Shopping and Preparation” section for each gathering. They give advice on creating the perfect ambiance to match the theme of the menu, plus how to plan out shopping for supplies and what dishes can be made ahead of time so you can spend more time hanging out with your guests (instead of stressing out in the kitchen while everyone else is having fun).

Gather Gather

My favorite menu plan is the Takeout Fake-out. In my former fat kid pre-paleo days, I was a pretty big fan of Chinese food (mainly because I never cooked for myself and we all know how addictive and delicious that stuff is… MSG, yum!).  So when I saw a recipe for “General Tso’s Chicken,” I may or may not have freaked out a little and immediately ran to the kitchen to try it out. Well we all know how this story ends: the flavors are seriously spot-on and I was so pumped that the “breading” was thick and flavorful just like I’d hoped it would be. Follow the recipe directions people and The Food Lover’s Kitchen won’t steer you wrong!  I was so excited about writing about this book, I forgot to mention where you can buy it.  Have no fear, you can click on any of the photos which will link you to the book, or you can click right HERE.

Gather

Just in case I was not clear enough above, of the fact that you  MUST buy this book right now, I will leave you with another one of their AMAZING recipes from their Book.  A gorgeous Pizza Margherita.
Pizza Margherita

Recipe Taken from the new amazing book Gather: The art of Paleo Entertaining.  You can get it HERE.

4.5 from 83 reviews
Pizza Margherita
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Crust
  • 2 cups blanched almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup coconut oil, melted
  • 2 eggs
Sauce
Toppings
  • 1/2 cup buffalo mozzarella
  • 1 medium tomato, thinly sliced
  • 10 basil leaves
Instructions
  1. Preheat your oven to 325 degrees Fahrenheit (163 Celsius)
  2. In a large mixing bowl, combine your almond flour, arrowroot flour, baking powder, salt, black pepper, oregano, basil, marjoram, garlic powder, onion powder, coconut oil, and eggs
  3. Mix thoroughly until a dough forms
  4. Roll the dough into a ball, and place it on a parchment-lined baking sheet
  5. Flatten the dough to a consistent thickness of 1/4-inch, forming it into a rectangle or circle
  6. Bake the dough for 20 minutes or until it becomes a firm crust
  7. While the crust is baking, make the sauce
  8. In a medium saucepan, heat the fire-roasted tomatoes and tomato paste over medium heat
  9. Add the pressed garlic, minced onion, oregano, basil, salt and pepper
  10. Stir to combine, and let the sauce simmer while the crust is cooking
  11. When the crust is done, smooth a small portion of the sauce on the pizza, using more of less depending on your preference
  12. Less sauce will yield a more crispy pizza, and more sauce will yield a softer pizza. Be careful, however, as too much sauce will make it impossible to pick up the pieces
  13. Add the mozzarella, tomato, and basil toppings on top of the sauce and bake the pizza for an additional 20 minutes
  14. Turn up the heat to 400 degrees fahrenheit (205 Celsius) after 20 minutes, and cook for a final 5 minutes

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

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430 Comments

  1. Been Paleo for over a year now and I MISS PIZZA! I have made several, most yield disappointing results. I absolutely loved this pizza! Thank you. You have changed my life. Kids, ages 2 and 4, gobbled it right up. Pizza and Friday go together like – dare I say it? – peanut butter and jelly. I will make this over and over and tweaks it to get it just right. I even thought this dough would make a perfect cracker, rolled super thin. Hey, sometimes the guac wants a cracker.

    Thanks so much! You are awesome.

  2. The crust held together well, but was too sweet for my taste. Perhaps if I subbed olive oil for the coconut oil?

  3. I just made this, and it was delicious!!! Instead of arrowroot flour, I substituted coconut flour, and added an extra egg to the dough to help keep it together. It was SO EASY! 20 mins exactly to get it to the perfect add-toppings crust, I used canned sauce (whoops, sorry!), basil, thinly sliced tomatoes, roasted red peppers, and prosciutto. It baked well in 14 minutes at 400 (can’t read directions!).

    The ONLY thing I would change for next time is that it was mega salty for my taste- I would cut the salt in half. I will also try to get it even thinner, it has the perfect flavor for pizza crust, but at 1/4 inch thick the crust was really overwhelming the flavor of the toppings. To each her own, I know!

    Thanks for the awesome recipe.

  4. Just curious how the dough might take to unblanched almond meal? I picked up enough blanched almond meal for one pizza, but heck, I might as well make two! will try making one of each.

  5. This pizza turns out really well! The almond and herb crust is unique and delicious.

    Make sure you make the crust 1/4″ thin, like the recipe says. In the picture given it actually looks thicker, but a heavy crust is too crumbly to pick up. I made 1/2″ thick crust the other night, which was delicious but crumbly (not too bad though). I have two crusts (each 1/2 the dough ball) in the oven right now, I’ll come back with my results when they’re done. I also added 2tsp of xanthan gum to the recipe for extra holding power.

    If you want a more flavorful crust, add a bit extra of all the herbs, and use smoked salt in place of regular salt if you have it (brick oven pizza? smoky and delicious. Add some smoke!) The sauce recipe is quite good too. Extra garlic, good salts, and pureeing will really up the elegance factor of the sauce as well (some may call it cheating, but a few pinches of truffle salt can take the sauce from “good!” to “I WANT YOU IN MY MOUTH”, and nobody has to know). :D

    Thank you for the recipe! This cookbook is now on my wishlist.

  6. I made it last night and I really liked it!!!! for me it tasted like Pizza.
    I made it without the Cheese and without the arrowroot flour (because that doesn’t exist in Greece). So I ate it last night! and this morning for breakfast as a side dish for my eggs!!!

    I was wondering, would this be ok for 21DSD if without cheese???

    Thank you very much for your recipes!! :))

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