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Guilt and Grain free: Paleo Chicken Crust Pizza!

chicken crust pizza, gluten free and paleo

Feeling left out at pizza time?  Tired of difficult to work with “gluten free” crusts?  Here’s your alternative: Chicken Crust Pizza.  It’s quick, easy, and (very importantly) tasty.  Grain free, guilt free, easy as, well, pizza pie!

Chicken Crust Pizza
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Here's a tasty pizza alternative for paleo and gluten free folks!  Let your meat be your crust!  Easy, convenient, tasty: This recipe is sure to be a hit with everyone.

Course: Main Course, Snack
  • 1.5 lb. Ground Chicken (or turkey)
  • 2 tsp. sea salt
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. paprika
  • 2-3 cloves fresh, diced garlic
  • 1 dash cayenne pepper (optional)
  • 1-2 egg(s)
  1. Preheat oven to 400 degrees

  2. Combine all ingredients in a bowl.  Mix together thoroughly.

    paleo chicken crust pizza ingredients
  3. Line a pizza sheet with parchment paper (or a silicone liner).  Place the chicken mixture in the center of the pan.  Put a second sheet of parchment paper over to top.  Roll out to 1/8" -1/4" thick.  A thinner crust will cook quicker and be crispier.

    paleo, gluten free chicken crust pizza
  4. Remove top parchment paper.  Bake in 400 degree oven for 15-25 minutes depending on the thickness. 

  5. When the crust is nicely browned, remove from oven and let it cool for about 5 minutes.

    paleo, gluten free chicken crust pizza
  6. Top the crust with your favorite sauce and toppings and cheese. 

    paleo, gluten free chicken crust pizza
  7. Bake again for about 15 minutes, until the cheese is melted and bubbly.  Enjoy!

    paleo, gluten free chicken crust pizza
Recipe Notes

You can be creative with your seasonings!  Try using basil and fennel, try using fresh rather than dried herbs, etc.

You can add cheese to the crust for a yummy flavor twist: try 1/2 cup Mozzarella and 1/4 c. Parmesan. 

Beware of overloading the pizza with toppings.  Too  thick a topping layer can leave the crust a little soggy.

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Lard and donuts

A few weeks ago we had a yucky winter Sunday afternoon and needed something to do.  Since Mark was in a lard rendering mood, we took advantage of the abundance to make DONUTS.  I almost never buy donuts as the white sugar, white flour, and unknown frying fat resign the delicacies to “edible non-food” status.  You can eat them, but there’s no good nutrition in them and the “white” ingredients are just plain unhealthy.  So, we make them when we enjoy them.  And, nothing fries food like lard.  

Here’s the video of our adventure:

Yeast Donut Recipe

Mix together:

  •  1 cp. lukewarm milk (preferably raw)
  • 1/2 cp. raw cane sugar
  • 1 tsp. RealSalt mineral sea salt

Stir in until dissolved:

  • 2 pkgs (2 Tbsp.) yeast

Stir in:

  • 2 farm fresh eggs
  • 1/2 cup soft raw, grass-fed butter

Mix in first with a spoon, then by hand:  

  • 4 1/2 to 5 cups unbleached flour
  • 1 tsp. cinnamon (optional)
  • nutmeg, cardamom, allspice, cloves to taste (optional)

Add the flour in 2 additions, using the amount necessary to make it easy to handle.  Handle and knead the dough as for bread.  

After the second rising, roll the dough out to about 1/3″ thick.  Cut for donuts and fry in hot lard (390 degrees) until brown on both sides.  Drain, then place on absorbent paper.  Serve warm plain, sugared, or glazed.  

Recipe adapted from Betty Crocker’s Picture CookBook.  See this cookbook for more directions, and for our favorite quick bread donut recipe.  

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A Walkabout- Yesterday was a sunny day. In wintry northern Michigan, this is a thing to be noted and enjoyed.

Yesterday was a sunny day.  In wintry northern Michigan, this is a thing to be noted and enjoyed.  Here’s what I found on my walkabout.

The calves’ names are Calvin and Hobbes after the summer’s favorite cartoon characters.  This one sticking his tongue out at me with a mouthful of food is clearly Calvin.  The calves live outside in a Continue reading A Walkabout- Yesterday was a sunny day. In wintry northern Michigan, this is a thing to be noted and enjoyed.

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Quiet on the homefront

Jim playing with the Great Pyranees puppies.

This week has been quiet on the farm.  Some of the children went with their grandparents for a week of ice fishing and cousin-fun, and the ones at home have been working.  We haven’t been idle, though.  Winter is the time for assessing the year past and planning for the year to come.  The new website and online store are a big part of things to come.  It takes a lot more work than I would have thought, but it’s a good job to have done.  We have a few other changes we’re making, and those will show up as they are ready.  2017 holds a lot of promise and we are looking forward to connecting you with excellent food this year!  May you enjoy a fabulous new year as well!

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