Description
A comforting bacon spinach pizza topped with caramelized onions and a creamy dairy-free cashew cheese sauce on a homemade paleo crust. This pizza combines rich, crispy bacon, nutrient-packed spinach, and sweet caramelized onions for a deliciously satisfying meal perfect for any pizza lover seeking a gluten-free and grain-free option.
Ingredients
Scale
Crust
- 1 unit homemade one-bowl easy paleo pizza crust
Toppings
- 6 slices bacon (crispy bacon for rich flavor)
- 3 tablespoons ghee, avocado oil, or olive oil (for sautéing)
- 1 large onion (thinly sliced)
- Sea salt and black pepper to taste (essential seasonings)
- 5 oz fresh baby spinach (packed with nutrients)
- Dairy-free parmesan shreds to taste (optional topping)
Cashew Cheese Sauce
- 3/4 cup raw cashews (creamy base for cheese sauce)
- 2 tablespoons fresh lemon juice (for brightening)
- 1/3 cup water or plain dairy-free milk (for consistency)
- 1 tablespoon water or plain dairy-free milk (additional for blending if needed)
- 2 tablespoons avocado oil or olive oil (adds creaminess)
- 1 teaspoon sea salt (key for flavor)
- 1-2 tablespoons nutritional yeast (enhances cheesy flavor)
Instructions
- Prepare the crust: Begin by preparing your homemade one-bowl easy paleo pizza crust as instructed in the recipe, then bake it for 8 minutes at 425°F to give it a solid foundation.
- Adjust oven temperature: After baking the crust, reduce the temperature of the oven to 400°F, creating the perfect environment for baking your delicious pizza.
- Sauté onions: Heat a skillet over medium heat and add the ghee or selected oil. Toss in the thinly sliced onions, ensuring they are fully coated with the fat for even cooking.
- Cook onions: Allow the onions to cook for about 10 minutes, stirring occasionally. Adjust the heat if they start to brown too quickly, aiming for soft, translucent onions.
- Caramelize onions: Once softened, sprinkle the onions with sea salt and continue cooking for an additional 5 to 10 minutes until they are deeply caramelized, then remove from heat.
- Set onions aside: Transfer the caramelized onions to a small bowl and set them aside while preparing the spinach.
- Cook spinach: Return the skillet to medium heat and add the fresh spinach. Cook just a couple of minutes until wilted, then season with salt and pepper.
- Drain spinach: Use double-lined paper towels to drain the cooked spinach, squeezing out any excess moisture to avoid a soggy pizza.
- Blend cheese sauce: In a powerful blender, combine the raw cashews, fresh lemon juice, water or dairy-free milk, avocado oil, sea salt, and nutritional yeast. Blend until smooth and creamy.
- Layer toppings: Spread the creamy cashew cheese sauce evenly over the baked crust. Then layer the wilted spinach, crispy bacon slices, and caramelized onions on top. Add dairy-free parmesan shreds if using.
- Final bake: Place the assembled pizza back into the 400°F oven and bake for another 5 to 8 minutes, until everything is heated through and the crust has a crisp finish.
- Slice and serve: Remove the pizza from the oven and use a pizza slicer to cut it into 6 to 8 slices. Serve immediately and enjoy the comforting blend of flavors.
Notes
- The paleo crust can be prepared ahead of time and refrigerated before baking.
- Make sure to thoroughly drain the spinach to prevent excess moisture on the pizza.
- Adjust the amount of nutritional yeast in the cheese sauce to your desired cheesiness.
- For extra flavor, you can sprinkle additional herbs like oregano or basil before the final bake.
- This recipe is dairy-free and gluten-free, suitable for paleo diets.
- Use high-quality bacon for best flavor and crispiness.
