Guest Post by Tyler Evelyn – Bacon and Kale Pizza (Autoimmune Protocol-Friendly)

June 21, 2014 in Categories: , , by

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tylerTyler is a 22 year old homemaker who is obsessed with all things nutrition and wellness. She is a mom to an amazingly beautiful little girl, and wife to a crazy supportive husband. She spends her time in the kitchen experimenting with new recipes, playing with her toddler, hiking around the Ozark Mountains with her husband, reading about nutrition, and going to school. Tyler believes that food is medicine, and is using nutrition to heal her own body. After being a vegetarian for almost a decade, and trying nearly every diet out there, Tyler is using the Autoimmune Paleo protocol to heal her “mystery illness.” She shares her journey on her blog, The Primitive Homemaker, and hopes to inspire others to take control of their health through diet. You can also connect with her on FacebookInstagram, and Pinterest.

I can’t tell you how many times I’ve heard “cauliflower is the new kale” this year. With the amount of people switching to a gluten free diet, cauliflower is providing some great substitutes- from breads and wraps, to mashed potatoes and rice. Cauliflower is relatively inexpensive, and many of these recipes are incredibly simple to follow. With that being said, I think that plantain should be the new kale.

Why? 1) They’re cheap. One plantain = 50 cents, and you only need 1-3 plantains for most recipes. 2) It’s delicious. I just can’t believe how much plantain tastes like bread once it’s been cooked or baked; it’s mind blowing. 3) It replaces flour.. and eggs! Not only does plantain taste like “bread”, it can also serve to hold mixture together- just like an egg (see Sarah’s video about green plantains).

I have been experimenting with plantain for the past month, and I’ve come to realize that the possibilities are just endless. So far I’ve made macaroonsbread-sticks, and hamburger buns! My husband brought home a gluten-free pizza a few weeks ago, and it gave me some serious cravings. I knew I had to come up with a healthy, autoimmune paleo version ASAP. This pizza is so easy to make, anyone can do it. It’s super simple, and takes no time at all to put together. It’s going to knock your socks off, I promise. You’re going to feel like you’re kicking your heels up, and that’s my favorite part about this recipe. I chose to top my pizza with kale and bacon, but I encourage you to just use what you have! Grass-fed beef, pineapples, lamb, onions, etc.

  • Prep Time: 10 – 15 minutes
  • Cook Time: 30 – 40 minutes
  • Serves two

 

pizza1

Ingredients (Crust)

Ingredients (Topping)

  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. In a blender or food processor, combine peeled plantain, sea salt, and your fat of choice. Blend until smooth.
  3. Add plantain mixture to a large mixing bowl with tapioca flour. Mash together with a fork, or knead with your hands. This should form a thick, cohesive dough.
  4. Place the dough on your lined baking sheet, and begin pressing it into a large circle. It should come out to be about 10″ in diameter, and about 1/4″ thick.
  5. Place in oven and bake for 30 minutes, or until the crust just begins to turn golden around the edges. While your crust is cooking, add your bacon to a skillet and cook to desired crispy-ness. Break into pieces and set aside.
  6. Remove the crust from the oven and add your toppings. Start by adding your sauce. If you’re not following the AIP, feel free to use traditional tomato sauce. Add baby kale leaves and bacon.
  7. Place pizza back in the oven for another 6-7 minutes, or until kale is wilted.
  8. Remove pizza. Cut. Try not to eat the whole thing by yourself.

pizza2

Comments

I was raised a vegetarian, and we were “never” allowed “LARD” in our diet, nor did we give out any of our homemade recipes with any kind of lard based products in them. So therefor I am shocked that you would even mention the word “lard” in this recipe. How can you clean up a body with putting that nasty product in it. You might as well go to a hog farm & buy a pig. I am sorry but that is the facts. If you keep adding it or even telling those you send these recipes to that it is okay then you are adding to the mix that it is okay to eat the “lard” when dieticians have been trying to cut our fat intake down for years. People can “not” lower their cholesterol, “when” & “if” people who profess to be healthy eaters get online throwing out these recipes that have “ALL” this unhealthy crud in them. So how about scraping the “LARD” and replacing it with virgin oil or something a little less to clog folks arteries. Those of us in “true” health food us olive oil, virgin oil and even vegetable oil is better than that clogging “LARD” you recommend!

I must say that I agree with you about using lard. I was raised in England in the days of suet puddings, lard cakes and the like and I remember at 10 – 15 years old that all the elderly neighbors died of clogged arteries and heat disease and were rarely ever more than 65 years old!!!! So I am really hesitant about using these animal fats in too many recipes! I heartily endorse much of the paleo diet. However, as one whose father died at 59 with some of those clogged arteries I still cannot bring myself to use lard!!!!

The idea that lard is bad for you is completely absurd. Do some actual research, rather than assuming your neighbors have heart disease because they ate lard…. Also, vegetarians are among the most unhealthy people, and this is definitely a Paleo blog, not a vegetarian one, where we consider bacon a food group!

Anyways, looks like a neat recipe, I’ll have to try it!

I admire your spirit and recognize this is coming from a good intent – but the tone is a bit rude, considering 1) she offers alternatives, and 2) there is a ton of research stemming from 150 years ago through today which debunks the idea that saturated fat, or fat intake as a whole, is a significant contributing factor to heart disease. You speak as if science has discovered all the answers, when to everyone’s dismay we are actually still stuck in the weeds, figuring things out and making different mistakes each generation. :) The woman who is offering her time and inventiveness here should be cheered for trying to add to the discussion, and your input is also appreciated so long as it’s made with respect.

Your logic here is impeccable- “I was raised to believe this, therefore I am SHOCKED and OUTRAGED to see anyone believing otherwise!” lolol
Yeah, and my parents grew up with ads that painted Coca Cola as a health tonic and cigarette companies stating that their product could “soothe sore throats”. Research continues and luckily for everyone, paradigms shift.

I have no idea why you would even visit a paleo blog–much less one created by an accomplished scientist with a focus on healing complex autoimmune diseases. If you are really so confused, maybe pick up the TIME magazine recently with the cover headline stating: Eat Butter. That’s a good starting point for someone as entrenched in outdated nutritional science as you seem to be. Or, enjoy your vegetable oil, and we will still be here with our “LARD”! (gasp), glowing with good health.

ps- I’m not sure your overuse of quotations is serving the purpose you think it is

I am so excited about this recipe! As a pizza lover I have not found a good AIP solution to replace pizza crust – I’ve tried making cauliflower crust sans eggs several times but it just does not work out without the egg (for me). I also checked out your website, Tyler, and you have some great things on there that I’m going to try in the next few weeks. Thank you so much!

She also lists other options if you dont feel.comfortable using lard. Also, like another commenter said, you are on a paleo food site, healthy fats are a huge part of the nutrition needs. I was skeptical about it as well and after reading several online articles, The Paleo Mom site is a good one, and trying the paleo diet without enough healthy fats for a few weeks, let me say they are a necessity. Let’s just say it helps keep things lubricated. One fascinating fact I read on Sarah’s site is that when healthy fat reaches your small intestine it helps trigger your brain that you are full, thereby feeling full by eating less, more nutrient dense food.

Sarah said it better, that’s the Paleomom by the way, as she is a dr & scientist. It just stuck with me as I can use all the help I can get. Hope some of this might help you to understand and encourage you to read some articles to understand,paleo better.

Tyler, this looks great!!! Pizza is food I miss the most, and this tastes so good. I want to thank you for the recipe and for your enthusiasm for helping fellow AIP followers. Your blog is wonderful, too, by the way. :). Keep up the good work.

Thank you, Rebekah! That truly means so much to me. I know that other AIP bloggers have made this transition possible for me, so if I can help even one person make that change- it would be a blessing. I hope you enjoy the pizza!

Any ripeness of plantain will make a crust, the texture and flavor will just vary. When I say ripe in the ingredient list, I mean yellow-to spotty black. I have tried it with green and it seems to get a little too crunchy, and is more like pita. Which could work to your advantage if you were making chips or something of that nature!

We made this tonight and it was delicious! However, we had to peel the parchment paper off of the back of each slice. It was tedious, but we were able to laugh about it. Any ideas where we went wrong or something different we could try next time?

Oh no! I have actually had this problem before, and it was because I was using a really cheap non-stick paper. I usually use Reynolds Parchment, or If You Care.. parchment paper and the pizza never even remotely sticks. Then one day, I realized I was out so I just went to the nearest dollar market to find some. Never again. I couldn’t even eat what I had baked because the paper was so tedious to remove. Parchment and wax paper are different, so you may have used wax instead? I hope this helps, and that you can try the pizza again. :(

uh, this is a simple recipe and mine did not turn out to be a dough but more like batter…what did I do wrong?

I’ve never had that happen, so I’m not quite sure. How ripe were the plantains you used? If it was just slightly to “thin” of a dough, you can just add extra tapioca. Plantain sizes can vary quite a bit, so sometimes I end up having to adjust the tapioca plus of minus a few tablespoons. I probably wasn’t much help, but I hope you can try the crust again and it works out.

My daughter and I just tried this pizza crust recipe for lunch (using yellow plantains and coconut oil) and it was awesome!

The dough turned out more like batter for us, but we just spread it out on the parchment paper to the correct size and threw it in the hot oven. Honestly, the consistency reminded me of the Paleo Mom’s plantain cracker recipe (which I also love and highly recommend). After half an hour in the oven the crust came out looking puffy, light, and ready for topping.

After adding our chosen toppings and cooking the additional 10 mins, we pulled out our pizza. The crust was a little limp at first, but really firmed up within 6 mins or so. The flavor was exactly right and was a worthy base for pizza – which, yes, I had with sauce, cheese, sundried tomatoes, and sprinkles of leftover “paleo” meatloaf. Even my oh-so-picky daughter scarfed her half down and proclaimed it “Good.”

Next time (which will be soon, I promise you) I will probably cook the crust a few extra minutes AND go a little lighter on the toppings.

For us, it’s a winner, and I am THRILLED to find a pizza crust NOT made with nut flour so we have a little “lighter” option! THANK YOU, TYLER!

I LOVED this pizza crust!!! It was sooooo good! I did different toppings and used tomato sauce since I am not AIP …

So… I made a pizza using this crust for my boys for dinner tonight since I was so excited about this recipe … and they loved it, too!

This time the dough actually turned out doughy (instead of batter-y), so I’m sure that the proportion of plantain vs. tapioca flour was better. I was thinking it would be awesome if we had a recommended gram/weight amount for the plantain. It would be easy to weigh that after peeling and before throwing it into the food processor. I’ll do it myself the next few times I make this to see which weight works best, but would love to hear from anyone else who gives that a shot :-)

Is this AIP friendly? I’m wondering about the tapioca flour… If not, is there a substitute that can be used? It looks sooo yummy!

I made this last night for me and my guy. I’m the one with Crohns and fibro while his only health concerns are IBS related to stress, coffee, and dairy as well as a very severe allergy to grass. He’s agreed to eat paleo because we want to lessen his seasonal allergies and he has so much energy while eating paleo.

We both loved this pizza. The crust was sweeter than a wheat crust, which took a little getting used to, but ultimately isn’t an issue. I had to add more tapioca flour than the recipe called for, but if you just and a little at a time until you get a manageable but sticky dough, the crust will be great. The beet and carrot sauce was delicious and the smoky bacon was a great compliment. We can give up regular pizza for this recipe and not feel sad about it.

I have left over sauce, so tonight I’m making another pizza but doing bacon and fresh pineapple. I might consider sprinkling a bit of nutritional yeast on the sauce to see if I can’t hint at a cheese flavor. We will see. :)

Making this tonight and can’t wait to try the finished product. My dough is ready and my no-mato sauce is currently roasting in the oven…
Just a word to the wise – if you find the dough getting stuck on your hands while you are trying to spread it out on the baking tray, try wetting your hands beforehand. It’ll allow you to smooth out the dough without leaving it stuck all over your fingers! If this crust is as good as it’s said to be, I don’t want to waste any by leaving it on my hands! :D

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