Paleo pizzas: easy and delicious

Paleo pizzas

I had seen a few “paleo pizzas” on Pinterest, like this one and this one and I had to give it a try. Ground beef is the cheapest cut of meat and when you are buying grass-fed beef, it can get expensive! That is why we try and use ground beef more than other cuts of meat, so these “pizzas” are a nice way to switch things up. These have actually turned into one of my favorite meals.

I guess if you are adding cheese they would be more “primal pizzas,” but either way, these rock.

These pizzas are really easy to make and personalize, so don’t be scared to do your own thing! Here’s how we make ours:

Ingredients:

Patties:

  • 2 pounds grass-fed ground beef (we make 6 large patties)
  • 3 tbsp tomato sauce
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp dehydrated chopped onions
  • 1/4 tsp paprika

Pizza sauce:

  • 1/3 cup tomato sauce
  • 1 tsp garlic powder
  • a dash of pepper
  • 1/4 tsp beef bouillon (I’m not a fan of sweet sauces and this mellows it out)
  • 1/4 tsp Italian seasoning

Toppings:

  • You choose! We like to use:
  • Sliced olives
  • Raw sharp cheddar
  • Pepperoni
  • Prosciutto
  • Onions (any kind!)
  • Sweet peppers

Directions:

  • Combine your patty ingredients with your hands and form into patties
  • In a large pan, grill, or BBQ grill, cook patties until cooked through
  • Place patties on tin-foiled cookie sheet and pre-heat oven to 350 degrees
  • Top your patties with whatever pizza toppings you want
  • Place in oven and cook until toppings are cooked to desired “done-ness” and cheese is melted
  • Turn your broiler on for a minute or two if you want your toppings to get a little crispy

Enjoy!

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Trying out cauliflower pizza crust

I love pizza – honestly, who doesn’t? Warm bread, melty cheese, your choice of topping; yum. I am trying to go grain free but I still want pizza! I recently came across cauliflower pizza crust and was intrigued. After reading about 7 different recipes, instructions, and pages of comments on cauliflower pizza crust, I decided to give it a try.

My main goal was to make sure it was not soggy.

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Pesto Please! What to do with all that basil

Basil is in season and if you have recently planted it in your garden the fragrant herb is probably trying to take over! I have a planter of it on my balcony and I still have plenty of it to make lots of yummy things.

Number one thing to make with basil? Pesto of course!

Classic Pesto Recipe from Food Network:

Ingredients

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Now, what to do with all of that pesto?

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Quick and Easy Garden Pizza

Use leftovers and extra veggies for a simple meal

I’m a fan of Food Renegade, and as part of their Fight Back Friday, here is simple recipe for a healthy meal with lots of vegetables.

Sometimes we have trouble eating all the vegetables we get in out CSA Box or sometimes we just don’t feel like cooking. The solution?

Easy Garden Pizza

Ingredients:
Premade or precooked crust – I use organic gluten-free or sprouted-wheat crust
Olive Oil
Seasonings (basil, pepper, garlic, etc)
Vegetables (we use organic vegetables from our CSA Box or garden)
Cheese (we use raw cheddar, mozzarella, Parmesan, or goat cheese)

The winning combo for us this vegetable season?
Yellow squash
Eggplant (a great way to use this veggie if it’s not your favorite)
Leeks
Red onions
Peppers
Tomatoes
Garlic

I brush the crust with olive oil and 2 spoonfuls of fresh organic salsa. I sprinkle minced garlic throughout.
I top with sliced and chopped vegetables, then sprinkle with cheese. (if using leftover meat, place on the pizza before the cheese).
I then sprinkle basil and sun dried tomato flakes all over the pizza.

Place on a pizza stone after following crust directions for temperature. Should be ready in 8-12 minutes. We find the pizza pairs perfectly with a fresh salad with oil and balsamic vinegar.

This recipe can easily be changed to be gluten-free, vegan, or vegetarian.
A friend of mine uses veganaise as a dip to serve with pizza.

Don’t be afraid to use whatever vegetables you have on had. You can put anything on pizza and it can be healthy!