As a lover of Pizza and kraut (together), I (Meaghan - Co-Owner HEX Ferments) came up with Pizza Kraut a few years back to go with a fat slice of pizza (preferably pepperoni) but then I found out that I had a gluten intolerance and my doughy, gluten-rich, pizza days came to an end. Enter Sarah! Former Farmers Market Sales Rep, kitchen and healthy lifestyle guru. This is her recipe for Paleo Pizza and it is AMAZING! Make it, share it and tell us all about your topping variations!
Gut-friendly Air-fryer Paleo pizza with HEX Ferments Pizza Kraut🍕🔮
For the crust:
½ Cup + 1 Tablespoon @bob’sredmill paleo flour
¼ t salt
¼ t baking soda
1 egg
1 tablespoon ghee or coconut oil, melted
~1 Tablespoon water
Toppings I used:
Organic diced tomatoes, Sautéed mushrooms, chicken sausage, greens, vegan cream cheese, fresh oregano, fresh basil (I recommend a sausage or meatball because the flavor of the pizza kraut gets even BETTER).
To make the crust:
Combine dry ingredients and wet ingredients separately. Mix wet ingredients into dry ingredients. Add extra water if needed. Form into ball and refrigerate for ~30 minutes.
After refrigeration, roll out on parchment paper.
To cook the crust, add olive oil to a flat pancake pan. Lay the dough flat on the pan and cook ~5 minutes on either side.
🍕For the Pizza:
Once crust is cooked, add sauce and toppings. Add dollops of Cream Cheese and fresh herbs. Save some fresh herbs for after cooking. And of course, get your pizza kraut READY.
Place Whole Pizza in Air Fryer for 10-15 minutes at 375. (Alternatively, you can use an oven).
🔮Once complete, add fresh basil and scoop a VERY liberal serving of HEX Ferment Pizza Kraut all over.
