I am simply in awe of Hayley, Bill and Caitlin’s new book, Make it Paleo II. I don’t even feel like words could do it justice, but I’ll try my best!
First of all, it goes without saying that Bill is an exquisite food photographer, evinced both on Primal Palate and in this book. I almost want to tear some of the pictures out and decorate my wall with them. Not even kidding!
Make it Paleo II is jam packed with over 175 *n*e*w* recipes, and when I say new, I mean genuinely new. Not just another take on grain free chicken fingers and chocolate chip cookies. Caitlin, who is a trained sushi chef, brought to the table a new flair for international cooking, and the collaboration between the three of them resulted in extremely elegant and innovative, but also practical, dishes. Not to mention so many of the recipes are allergen friendly, and clearly labeled as so!
From Porcini-Crusted Lamb Chops and Scallop Ceviche to Ginger Beer and Chocolate Pudding Pie, Make it Paleo II covers all the bases with true panache. I don’t think anyone could have any qualms about eating paleo after flipping through this book.
My non-paleo friends were particularly jazzed about the first section, which lays out the basics of paleo, answers some oft-asked questions (e.g. why is white rice okay?), and includes a rundown of paleo ingredients and what to look for while shopping for them. I consider myself pretty well informed when it comes to all things paleo, but even I found that section extremely helpful!
I have a long list of recipes that I plan to try from Make it Paleo II, but the first of course had to be pizza, because it’s my kryptonite. Srsly. Paleo pizza recipes are kind of hit or miss (trust me, I’ve tried a lot of them), but I could tell from the pictures in the book that Bill and Hayley knocked it out of the park with the Nightshade-Free Pizza recipe. Lucky for you guys, they’re letting me share it with you! If for some strange reason you aren’t sold yet on getting your own copy of Make it Paleo II, make this pizza.
P.S. Keep an eye on my Instagram page where I will be running a flash giveaway for a copy of Make it Paleo II later today!
- Nut-Free Pesto (below)
- 2½ cups (292 grams) tapioca starch, divided
- ⅓ cup (42 grams) coconut flour
- 1 Tbsp baking powder (there's a recipe for homemade BP in the book)
- 1 tsp sea salt
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground black pepper
- 4 large eggs, beaten
- ¼ cup filtered water
- 3 Tbsp coconut oil, melted
- 2 cremini mushrooms, thinly sliced
- ¼ cup baby arugula
- 3 slices prosciutto, torn apart
- 6 very thin slices red onion
- 8 oz buffalo mozzarella, sliced (optional; omit for dairy-free)
- Prepare the pesto and set aside. Preheat the oven to 350 F and line a large baking sheet with parchment paper.
- In a medium-sized mixing bowl, place 2 cups of the tapioca starch, coconut flour, baking powder, salt, oregano, garlic powder, onion powder, and pepper. Stir the dry ingredients with a spoon until they are evenly combined.
- Create a small hole in the center of the flour mixture and pour the eggs into the hole. Pour in the water and slowly blend the eggs and water into the flour mixture. Add the melted coconut oil and blend again until the mixture starts to come together and resemble a dough.
- Add the remaining ½ cup of tapioca starch and, using your hands, knead the starch into the dough. This will create the real dough texture you are looking for. Form the dough into a ball and place it on the parchment-lined baking sheet. Carefully form the dough into a pizza crust by pressing it outward in a circle with your hands. Massaging a bit of coconut oil into your hands will help you keep a nice, smooth surface on the dough. Keep working with it until you have the shape you want; it should be about ⅜ inch thick, with slightly thicker edges.
- Bake the crust for 20 minutes, until it is cooked through. Remove from he oven and increase the oven temperature to 450 F.
- Cover the crust with a thin layer of the pesto and top with the mushrooms, baby arugula, prosciutto, onion, and buffalo mozzarella, if desired. Bake the pizza for 10 minutes, or 15 minutes if you added mozzarella.
- ⅓ cup raw sunflower seeds
- 1 clove garlic, smashed with the side of a knife
- 2 packed cups fresh basil leaves
- ½ cup extra-virgin olive oil
- Juice of ½ lemon (1½ Tbsp)
- ½ tsp sea salt
- 10 grinds black pepper
- In a food processor, pulse the sunflower seeds and garlic until evenly chopped. Add the basil and continue to pulse.
- With the processor running, add the olive oil, lemon juice, salt and pepper and blend until smooth.
- Use immediately, refrigerate for up to 4-5 days, or freeze for longer term storage.