Fiddleheads Five Ways: Part 4 (Cali'flour Pizza!)

(If you are new to the fun of fiddlehead foraging, feel free to check out my earlier posts in this series: Foraging for Fiddleheads and Fiddleheads Five Ways: Part 1.)

The pre-primal me (see My Story) never would have eaten pizza: too high in calories, too high in fat, too high in guilt. Fortunately the primal me doesn't give a damn about calories and consumes healthy fat with wild abandon and pleasure. Life is really too short not to eat pizza. My digestive system enjoys the grain-free life, so figuring out the pizza crust situation involved experimentation. Many of the paleo/primal recipes I tried tasted *okay*, but had to be eaten with a fork. Luckily I discovered Cali'flour Foods Pizza Crusts. They ship (even to Alaska!) gorgeous, delicious, sturdy, grain-free crusts that I buy in bulk and keep in the freezer until pizza night. Tom swears the crusts are so much better than conventional pizza crust. 

The fun thing about pizza (besides the taste) is how easy it is, especially when you buy the crust.  Spread on a sauce of your choice. You can try my recipe below, if you like! Then add lovely toppings. Here I've used blanched fiddleheads, kalamata olives, goat cheese, and caramelized onions. Okay, I think you could put ANYTHING on this pizza and it would be delicious, so this is not necessarily a fiddlehead focused recipe. But the fiddleheads do go nicely with the other ingredients and they look pretty! It truly is guilt-free decadence.

easy blender pasta sauce
fiddlehead pizza

♥What are your favorite pizza toppings? Share below!♥