Paleo Pizza

Pizza. Yes, pizza!
The groceries:
5 zucchini
1 yellow onion
1 TBSP chopped garlic
1 eggplant
3 red bell peppers
3 carrots
1 bunch of fresh basil
Italian spices (whatever you like!)Meat-
1 lb spicy Italian sausage (I buy all of my meat from Benedetti’s Meat Market and Deli on Centennial. He’s got mostly locally grown mean and makes rad sausage. Not to mention, James Benedetti is one helluva guy. If you ask them to take the sausage out of the casing, they will. Thank God. That totally grosses me out.)1 lb ground beef/turkey/chicken/stegosaurus, whatever you’ve got.

2 small cans of tomato paste
2 regular cans of tomato sauce
1 can of diced tomatoes

The Process-
Thinly-ish slice zucchini, eggplant, and peppers. Shake ’em in a bag with olive oil to coat, toss ’em on a pan and sprinkle lightly with sea salt. Roast in the oven at 350 until they’re not so moist and look roasty.While that’s cooking, chop onion and garlic and saute to lightly brown in a touch of olive oil. Add sausage and hamburger and cook ’til it’s mostly done. Add tomato paste (trust me on this one, add the tomato paste to the meat and onions and mix it in before you add other stuff.) Add a small handful of italian seasoning or oregano, carrots, tomato sauce and diced tomatoes. Season however you’d like and cook for about an hour on low.Assembly –
I layer it all and bake it. So put some sauce in the bottom of a deeeeep casserole dish.
Layer in the following order (or however your mood strikes you):
Red pepper
Thick layer of sauce
Red pepper
Thick layer of sauce

Bake at 350 for about an hour!

The crust is easy breezy.2 c. Bob’s Red Mill Almond Flour
1 egg
1/4 tsp sea salt
3 TBSP olive oilMix it all up to a paste and bake on a lightly oiled sheet at 325 for 15-20 minutes. It doesn’t really brown, just becomes firm and … well.. done.

Submitted by Annie Mac

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