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PIZZA | Rutherford Style

by Leesa Rutherford 0 Comments

Did you say PIZZA...?  This is a roundabout way on how to make BLT PIZZA

Finding a good alternative for pizza has been tough around the Rutherford house. We believe that it all starts with finding the perfect vessel/crust.  We have spent so much time and energy trying different crusts.  Not only does it have to be relatively simple to make and sturdy enough to hold up to some awesome toppings, it has to TASTE GOOD. There's a novel thought! Most of the ones listed below didn't have all the boxes checked off..

If you want good pizza you have to have a good foundation.   :) 

Here's a few crusts that we have tried: 

  • cauliflower 
  • fathead 
  • almond flour
  • nut flour 
  • pre-made fresh
  • pre-made frozen
  • box mixes
  • seed based 
  • plant based
  • paleo flour 
  • the list goes on and on.... 

ENOUGH ABOUT THE CRUST...  I hope you got the point.. !!

Rutherfords pick for CRUST

Pizza Crust - by Bob's Red Mill 

1 1/4 Bob's Red Mill Paleo Baking Flour 

1/4 tsp Salt

1/8 tsp Baking Soda 

2 Eggs

2 Tbsp Water

2 Tbsp Olive Oil

  • Preheat oven to 350F and set aside a baking sheet /pizza pan.
  • In a small bowl, combine flour, salt, and baking soda. 
  • In a large bowl, whisk together eggs, water, and oil. 
  • Add dry ingredients and mix thoroughly. 
  • Let rest for 5 minutes
  • Roll out and shape dough between 2 pieces of OILED parchment paper
  • Discard top piece of parchment paper
  • Slide the bottom parchment paper onto the baking sheet/pizza pan

Bake 7 minutes. Remove from the oven and add your toppings. Return to the oven and bake for an additional 5-7 minutes. 

The BLT Pizza... is constructed a bit differently.. it's a HOT & COLD topping pizza...

So when you remove your pizza from the oven (the first time) you will simply place

  • Choice of Shredded Cheese 
  • Chopped Bacon (cooked) 
  • The secret sauce will come later :) 

 Rutherfords pick for SAUCE

Another important part of a pizza! You can have the best crust in the world but it's not gonna matter if the sauce sucks.. lol 

 White BBQ Sauce by far is our favorite.  It's used in salads, pizza, wings, and dressings.  Think of it as a universal can change it up by adding different seasonings..  


For the COLD PART of the toppings, the L part of the BLT.. yeah, I know it supposed to be lettuce but it just doesn't work for this.  We use chopped cabbage (rough bite-size chop) because it holds up to a heavy sauce, it also clings well..  And the T part of BLT is for Tomato... we don't do anything special to them.. just pick your fav and chop them up


Chopped Cabbage

Chopped Onion (Yeah, I know there is no O in BLT)

Chopped Tomato

Combine all the above ingredients then mix in your prepared White BBQ Sauce. Boom you have the cold part of the topping complete.. 


You just took the hot pizza out of the oven for the 2nd 5-7 minutes... (cheese & bacon only)

  • Place your pizza on a board so that you can cut it into slices ( do it now or you will have a mess)
  • Time to top your HOT pizza with your COLD toppings. Spread the cabbage mixture over top of the hot pizza






Leesa Rutherford
Leesa Rutherford


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