Paleo Tuna Pizza Mediterranean Style (Gluten, Grain & Dairy Free)

Paleo Tuna Pizza Mediterranean Style (Gluten, Grain & Dairy Free)

This paleo tuna pizza is absolutely delicious and the perfect recipe for your next pizza night! It’s gluten, grain & dairy free, making it the ideal pizza for anyone following a paleo diet.

The health benefits of paleo tuna pizza with cassava flour crust

DID YOU KNOW? Cassava is high in resistant starch, a type of starch that bypasses digestion and feeds the beneficial bacteria in your gut, which can support digestive health.

There are hundreds of different species of bacteria in your intestine. In fact, the bacteria in your intestine outnumber the body’s cells 10 to 1 — WOW! Science has discovered that the number and type of bacteria can have a profound impact on your health.

Whereas most foods feed only 10% of your cells, fermentable fibers and resistant starches feed the other 90%. Resistant starch not only feeds the friendly bacteria in your intestine, but it MAY bind to & expel “bad” bacteria, having a positive effect on the type of bacteria as well as their number.

In addition, resistant starch has also been studied to for its ability to contribute to better metabolic health and reduce the risk of obesity and type 2 diabetes. This is due to its potential to improve blood sugar control, in addition to its role in promoting fullness and reducing appetite.

NOTE: Products made from cassava, such as flour, do contain resistant starch, but the levels are lower than in cassava root that has been cooked and then cooled in its whole form.

The best cassava flour pizza crust

This cassava flour pizza crust was created by Otto’s Naturals, one of the leading suppliers of cassava flour. You can get the original recipe here or check out the recipe below.

The texture and taste truly resembles regular pizza crust. The BF and I have been super excited to come up with different toppings for this awesome crust. We created this Paleo Tuna Pizza Mediterranean Style this past weekend and absolutely loved it! Let us know what you think in the comments section below 🙂

Love this recipe?! Then you’ve got to try my Margherita Pizza & Sausage & Rapini Pizza with cassava flour crust!

Paleo Tuna Pizza Mediterranean Style

Paleo Tuna Pizza Mediterranean Style

This paleo tuna pizza is absolutely delicious and the perfect recipe for your next pizza night! It's gluten, grain & dairy free, making it the ideal pizza for anyone following a paleo diet. The texture and taste of cassava flour pizza crust truly resembles regular pizza crust, so you won't be disappointed by yet another gluten free pizza.
Prep Time: 1 hr 30 mins
Cook Time: 12 mins
Course: Dinner, Main Course
Cuisine: Dairy Free, Gluten Free, Paleo
Servings: 3

Ingredients
 

For cassava flour crust

  • ½ cup warm water, roughly 105-110 F
  • 2 ¼ tsp active dry yeast
  • 1 tbsp honey
  • 1 cup cassava flour
  • 1 tbsp coconut flour
  • 5 tbsp arrowroot flour
  • 1 tsp salt
  • 1 tsp garlic powder, optional
  • 1 egg
  • ¼ cup avocado oil

Toppings

  • 1 14-ounce can plum tomatoes, drained and crushed
  • 1 can wild skipjack tuna, drained
  • 2 garlic cloves, minced
  • 1 tsp thyme leaves, chopped
  • 1 tsp fresh rosemary, minced
  • 1 tbsp capers, drained
  • ½ red pepper, sliced thin
  • Hot red pepper flakes, to taste
  • Sea salt, to taste
  • 2 tbsp extra virgin olive oil

Instructions
 

  • Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve. Sprinkle yeast in. Mix to dissolve. Set aside for 5-10 minutes to activate. It will get foamy on top.
  • Mix dry ingredients in large mixing bowl to combine.
  • Lightly whisk eggs and olive oil together in a small bowl.
  • Add egg mixture and activated yeast to the dry ingredients.
  • Mix to form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80 F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.
  • Once dough has risen, preheat oven to 550 F. Preheat pizza stone, baking sheet or metal pan.
  • Place the dough on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn’t stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking. NOTE: Split the dough in half before rolling it out to make two smaller pizzas.
  • Season tomatoes with half the garlic and sea salt then spread over the rolled out dough.
  • Break up the tuna in a bowl then add 1 tbsp olive oil, remaining garlic and thyme & rosemary. Combine ingredients then spread over the tomatoes. Add hot pepper flakes, capers, and strips of red pepper. Drizzle 1 tbsp olive oil over the entire pizza.
  • Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
  • Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes. Allow more time if cooking at lower temperature.

Paleo Tuna Pizza Mediterranean Style

Ciabotta – Italian Vegetable Stew (Plant-Based, Paleo)

Ciabotta – Italian Vegetable Stew (Plant-Based, Paleo)

Ciabotta (also known as ciambotta or giambotta) is an Italian vegetable stew that is a common summer dish throughout southern Italy.

Similar to the French ratatouille, this vegetable stew is made up of seasonal Mediterranean vegetables slowly cooked down with tomatoes and finished with fresh basil.

My Nonna (a.k.a. Ma) made this dish every Summer for as long as I can remember. Although she called it peperonata (which is predominately peppers and onions), she prepared it more like ciabotta with the addition of other vegetables like eggplant and zucchini.

BUT, we won’t tell Ma that I changed the name of her famous Summer dish.

My family could always rely on Ma for containers filled with this vegetable stew, especially when the garden was overflowing with zucchini and eggplant.

She’d send my Nonno out to the garden to pick all the good stuff, while she spent hours in the kitchen (a place she truly loved to be) preparing this dish and many more. Basically, my Nonno was the gardener and Ma was the chef (and not a day passed where Ma didn’t yell at Nonno for bugging her while she was trying to cook).

Ciabotta Italian Vegetable Stew

Here’s what you need for Ciabotta (Italian vegetable stew)

Zucchini
Eggplant
Pepper (any colour works)
Onion
Garlic
Canned tomatoes (I like fire roasted tomatoes)
Olive oil
Basil

Ciabotta Italian Vegetable Stew

Give this simple and delicious ciabotta a try. It’s the perfect summer time dish and works well with meat or fish.

Pair Ciabotta with …

Ciabotta Italian Vegetable Stew

Ciabotta - Italian Vegetable Stew

Ciabotta (also known as ciambotta or giambotta) is an Italian vegetable stew that is a common summer dish in Abruzzo, as well as all throughout southern Italy. Similar to the French ratatouille, this vegetable stew is made up of seasonal Mediterranean vegetables slowly cooked down with tomatoes and finished with fresh basil.
Give this simple and delicious ciabotta a try. It's a wonderful side to meat or fish.
Prep Time: 10 mins
Cook Time: 1 hr
Course: Side Dish
Cuisine: Keto, Low-Carb, Paleo, Plant-Based
Servings: 4

Ingredients
 

  • 1 large zucchini, diced
  • 1 large eggplant, diced
  • 1 orange/red/yellow pepper, diced
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 796 ml can fire roasted tomatoes, or other canned tomatoes
  • 3 tbsp olive oil
  • 1 tsp sea salt, add more if desired
  • Black pepper, to taste
  • Handful of fresh basil

Instructions
 

  • Heat the olive oil in a large saucepan, then add the onion and garlic. Cook at medium heat until the onions are translucent. Keep stirring to prevent the garlic from burning.
  • Add in chopped vegetables along with the canned tomatoes and salt. Simmer on low for 1 hour. If the liquid reduces too much, add a little water.
  • Taste and season with more salt if needed and black pepper.
  • Add a handful of torn basil, drizzle with a little extra virgin olive oil, mix and serve.
Keyword eggplant, Italian, peppers, stew, summer, tomatoes, zucchini

Ciabotta Italian Vegetable Stew

This dish is dedicated to my Ma... Thank you for passing on your love of cooking to me and inspiring me to create traditional Italian dishes that bring back fun family memories.