Sujuk Pizza

Sujuk (Turkish beef and lamb pepperoni-sucuk) Pizza
**Use yuccas or sweet potatoes or yams instead of white potatoes
**Make sure your beef&lamp pepperoni is made of grass-fed and grass-finished meat or opt for any other grass-fed meat sausage or hotdogs (for ex jalapeno bison hotdogs) (this ensures you're eating low fat, low cholesterol, high Omega-3 and highly nutritious meats, simply consider that grass-fed red meat is lower or equal in fat to chicken and turkey)
**Choose your cheese from goat milk cheeses or from cheeses made of grass-fed cows (such as Irish Kerrygold brand)
**Cook with virgin organic coconut oil instead of with olive oil, however you can still add olive oil once your pizza is cooked. (Heating olive oil can make it harmful but cold olive oil is v. healthy)
Ingredients in order (bottom up) to be put on pizza:
**Use one of these two recipes for the crust instead of a grain crust:
http://paleospirit.com/2014/paleo-pizza-crust-recipe/
http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/
1.5 tbsp Biber salcasi (Pepper paste) (found in turkish markets)
3 tbsp Basil Pesto (check to make sure spinach is part of the ingredients) (look at the italian/international food aisles)
1.5 cups of any shredded pizza cheese you like (mozzarella, nacho, taco, kashar, parmesan, gouda, etc)
1/5th of a kangal sucuk (round turkish beef & lamb pepperoni)
olive oil
1 medium onion
1 large banana pepper and 1 large red pepper (or replace w/ Anaheim pepper etc)
1 small hot pepper (such as a jalapeño)
3-4 cloves garlic-diced finely
2 medium yuccas diced small w/out peeling and spiced with salt (1/2 tsp), black pepper (1 tsp), paprika (1/2 tsp)
Instructions:
Preheat oven to 375 F
Dice potatoes then mix them with spices in a bowl then put them in an oven safe pan generously greased with olive oil and cook them until they're soft when picked with a fork (this may take about 20-30 minutes). When they're done remove potatoes and preheat oven to 450 F.
Cut peppers and onion in medium sized pieces and intermittently stir in a non-stick pan with olive oil and garlic until they become soft.
Place crust on cookie sheet and spread evenly with pepper paste and basil pesto using a butter knife or the ball of a spoon.
Spread evenly with the shredded pizza cheese. Slice the sucuk and distribute the slices.
Distribute the stir fried onion & peppers on top of the sucuk and cheese layers. Finally distribute the baked yuccas on the very top and but the pizza on the cookie sheet in the oven pre-heated to 450 F for 10 minutes.
OR
(Considering you've already baked the crust) broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly.
Bon appetit! Afiyet olsun!
**Use one of these two recipes for the crust instead of a grain crust:
http://paleospirit.com/2014/paleo-pizza-crust-recipe/
Paleo Pizza Crust
Ingredients
Preheat oven to 450 degrees F
Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and 1/3 cup coconut flour in a medium bowl.
Pour in oil and warm water and stir.
Add the whisked egg and continue mixing until well combined.
Add two to three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.
Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. You may end up using another few tablespoons of tapioca at this point. You will need it to keep the dough from being too sticky. But don’t overwork the dough or add TOO much more tapioca or your dough will be too dense.
The recipe will give you a 12-14 inch pizza crust.
Place the rolled out dough (on its parchment paper) into the preheated oven onto a hot pizza stone or sheet pan. I used a pizza stone that was left in the oven while it was heating up. You may have different results if you put it on a sheet pan or with the paper directly on the oven rack.
Bake for 12-15 minutes depending on how “done” the crust should be before putting on toppings.
The paleo pizza crust after 12 minutes is still pliable.
After 15 minutes. Still good but very crispy.
This paleo pizza crust recipe will yield a result that is crispy and yet still pliable. You will get the best results if you precook the crust then top and cook just long enough to crisp the crust and heat everything up.
http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/
CAULIFLOWER CRUST
INGREDIENTS for CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt
DIRECTIONS:
1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you prefer not to use a microwave). Give the cauliflower a chance to cool.
TIPS:From Eat, Drink, Smile (tip from Beth): For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.
2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
DETAILS
Just use a cheese grater to “grate” your cauliflower into very small pieces. You can grate a whole large head of cauliflower and make two 9-inch pizzas.
Microwave those cauliflower crumbles for 8 minutes. No water or anything needed. Just microwave it for 8 minutes to soften it up, and then let it cool a little bit. See the recipe above for how to proceed if prefer not to use a microwave.
Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. (I used mozzarella, but imagine using different varieties of cheeses in the crust! Yum!)
Shape it into a 9 to 12-inch round. Bake the crust. Top it with desired sauce and toppings.
All that happens next is just a quick broil in the oven to melt the cheese and heat the toppings.
**Use yuccas or sweet potatoes or yams instead of white potatoes
**Make sure your beef&lamp pepperoni is made of grass-fed and grass-finished meat or opt for any other grass-fed meat sausage or hotdogs (for ex jalapeno bison hotdogs) (this ensures you're eating low fat, low cholesterol, high Omega-3 and highly nutritious meats, simply consider that grass-fed red meat is lower or equal in fat to chicken and turkey)
**Choose your cheese from goat milk cheeses or from cheeses made of grass-fed cows (such as Irish Kerrygold brand)
**Cook with virgin organic coconut oil instead of with olive oil, however you can still add olive oil once your pizza is cooked. (Heating olive oil can make it harmful but cold olive oil is v. healthy)
Ingredients in order (bottom up) to be put on pizza:
**Use one of these two recipes for the crust instead of a grain crust:
http://paleospirit.com/2014/paleo-pizza-crust-recipe/
http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/
1.5 tbsp Biber salcasi (Pepper paste) (found in turkish markets)
3 tbsp Basil Pesto (check to make sure spinach is part of the ingredients) (look at the italian/international food aisles)
1.5 cups of any shredded pizza cheese you like (mozzarella, nacho, taco, kashar, parmesan, gouda, etc)
1/5th of a kangal sucuk (round turkish beef & lamb pepperoni)
olive oil
1 medium onion
1 large banana pepper and 1 large red pepper (or replace w/ Anaheim pepper etc)
1 small hot pepper (such as a jalapeño)
3-4 cloves garlic-diced finely
2 medium yuccas diced small w/out peeling and spiced with salt (1/2 tsp), black pepper (1 tsp), paprika (1/2 tsp)
Instructions:
Preheat oven to 375 F
Dice potatoes then mix them with spices in a bowl then put them in an oven safe pan generously greased with olive oil and cook them until they're soft when picked with a fork (this may take about 20-30 minutes). When they're done remove potatoes and preheat oven to 450 F.
Cut peppers and onion in medium sized pieces and intermittently stir in a non-stick pan with olive oil and garlic until they become soft.
Place crust on cookie sheet and spread evenly with pepper paste and basil pesto using a butter knife or the ball of a spoon.
Spread evenly with the shredded pizza cheese. Slice the sucuk and distribute the slices.
Distribute the stir fried onion & peppers on top of the sucuk and cheese layers. Finally distribute the baked yuccas on the very top and but the pizza on the cookie sheet in the oven pre-heated to 450 F for 10 minutes.
OR
(Considering you've already baked the crust) broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly.
Bon appetit! Afiyet olsun!
**Use one of these two recipes for the crust instead of a grain crust:
http://paleospirit.com/2014/paleo-pizza-crust-recipe/
Paleo Pizza Crust
Ingredients
- 1 cup tapioca flour (starch) (plus more for rolling out dough)
- 1/3 cup + 2-3 tablespoons coconut flour, separated
- 1 teaspoon sea salt
- 1/2 cup olive oil
- 1/2 cup warm water
- 1 large egg, whisked
Preheat oven to 450 degrees F
Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and 1/3 cup coconut flour in a medium bowl.
Pour in oil and warm water and stir.
Add the whisked egg and continue mixing until well combined.
Add two to three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.
Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. You may end up using another few tablespoons of tapioca at this point. You will need it to keep the dough from being too sticky. But don’t overwork the dough or add TOO much more tapioca or your dough will be too dense.
The recipe will give you a 12-14 inch pizza crust.
Place the rolled out dough (on its parchment paper) into the preheated oven onto a hot pizza stone or sheet pan. I used a pizza stone that was left in the oven while it was heating up. You may have different results if you put it on a sheet pan or with the paper directly on the oven rack.
Bake for 12-15 minutes depending on how “done” the crust should be before putting on toppings.
The paleo pizza crust after 12 minutes is still pliable.
After 15 minutes. Still good but very crispy.
This paleo pizza crust recipe will yield a result that is crispy and yet still pliable. You will get the best results if you precook the crust then top and cook just long enough to crisp the crust and heat everything up.
http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/
CAULIFLOWER CRUST
INGREDIENTS for CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt
DIRECTIONS:
1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you prefer not to use a microwave). Give the cauliflower a chance to cool.
TIPS:From Eat, Drink, Smile (tip from Beth): For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.
2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
DETAILS
Just use a cheese grater to “grate” your cauliflower into very small pieces. You can grate a whole large head of cauliflower and make two 9-inch pizzas.
Microwave those cauliflower crumbles for 8 minutes. No water or anything needed. Just microwave it for 8 minutes to soften it up, and then let it cool a little bit. See the recipe above for how to proceed if prefer not to use a microwave.
Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. (I used mozzarella, but imagine using different varieties of cheeses in the crust! Yum!)
Shape it into a 9 to 12-inch round. Bake the crust. Top it with desired sauce and toppings.
All that happens next is just a quick broil in the oven to melt the cheese and heat the toppings.