So far, I’ve been to Uncle Maddio’s Pizza Joint twice since I started working off North Druid Hills. Both times I ordered gluten-free pizza, which was absolutely delicious. As far as my tastebuds can tell, Maddio’s uses potato flour, and maybe a little rice flour thrown in for good measure.
For the past two years, James and I have been making what we call paleo pizza. But that name doesn’t exactly fit since we use cheese. Normally, we top the crust with marinara, cheese and pepperoni. But Maddio’s numerous topping choices inspired me to change up our normal gluten-free pizza recipe to something a little less predictable.
- 3/4 cup almond meal
- 1 egg
- 1/2 tsp Italian seasoning (basil, oregano, thyme, rosemary, marjoram, garlic)
- 1/2 tsp sea salt
- 1 tsp grapseed oil (or olive oil)
- 1/3 to 1/2 cup shredded mozzarella
- handful of spinach
- 1 cup grape tomatoes
- 3 slices bacon
- 1/3 to 1/2 cup crumbled feta
- 1/4 red onion
1. Preheat oven to 350 degrees.
2. In small mixing bowl, stir almond meal, egg, Italian seasoning and salt until paste-like.
3. Lightly grease baking pan/dish, and spread paste in bottom.
4. Pop it in the oven and bake for 10 minutes.
5. Right when it comes out, add layers, beginning with mozzarella and spinach.
6. Then halve tomatoes and add as next layer, followed by crumbled bacon.
7. Next, add crumbled feta and top with thinly sliced red onion.
8. Bake for 20 more minutes, and enjoy!