Let’s get this straight. I love pizza. I’ve long given up on the greasy, average, take-away variety, and stick solely to the freshly cooked, deliciously-topped ones that you find at good cafes or upmarket take away stores (Crust is a personal favourite – and there’s barely a drop of grease on the boxes) or even in my own kitchen. So when I’m eating paleo, it’s really, really hard to avoid pizza. Hence, I’ve found some clever and tasty ways to get my pizza fix while still sticking to plan.
Paleo Pizza Night
We’ve made two different styles of pizza for you here. One is made using a packet paleo pizza crust mix, which is one of the best I’ve come across, and the other is a ‘meatza’ – which sounds strange but I promise you it’s delicious!
The great thing about the meatza is that once you’ve made the ‘base’, you can add any topping you like. We went with an Italian theme, but there’s so many different options you could try. I’d love to do a Greek one next!
The salmon pizza is one of my absolute favourite things to make – it’s has been a crowd-pleaser for such a long time in my kitchen. It’s light, but packed-full of flavour and the coriander adds a nice freshness to it that you don’t often get in pizza toppings. I would usually use mozzarella if I’m not following a paleo diet, but it tastes just as good without!
- 1 brown onion, diced
- 1 Tbls minced garlic
- 1 tin Red Salmon
- 1/2 Tbls capers
- Paleo Mayo
- 1 handful coriander
- Olive Oil
- 1x packet The Julian Bakery Paleo Pizza Crust Mix
- Preheat oven to 220C
- Make the Paleo Pizza Crust according to the instructions on the packet
- Using a brush or the back of a spoon, spread olive oil and garlic over base right to the edges (almost as if it's the tomato base)
- Sprinkle diced onion all over base
- Sprinkle red salmon all over base
- Sprinkle capers all over pizza
- Put pizza in oven for 20 minutes, or until base has browned
- Remove from oven and swirl paleo mayo over pizza
- Sprinkle coriander all over
For the Paleo Pizza Crust Mix, we used one from Julian’s Bakery – highly recommend this one!
Now, onto the Meatza! This is another really easy recipe to make – and it definitely appeals to the male species – who doesn’t love when boring ol bread is replaced with meeeeat?
- 1 pound ground beef
- 2 teaspoons Italian Seasoning or mixed herbs
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 3 ounces tomato paste
- 1/4 cup water
- 1/4 cup steam-sautéed broccoli
- 1/4 cup steam-sautéed bell pepper strips 10 black olives, pitted and sliced
- a handful of fresh baby spinach leaves
- Preheat the oven to 220C.
- Mix the ground beef and Italian Seasoning until combined.
- Make the meat crust.
- Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pan.
- Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness.
- Repeat with the other piece of “crust.”
- Bake for 10-15 minutes, until the meat is cooked through and the edges are brown.
- Leaving the oven on, remove the crusts from the oven and allow to cool in the pan.
- Make the pizza sauce. Heat a small saucepan over low heat, then add the olive oil and garlic stirring with a wooden spoon until fragrant, about 20 seconds.
- Add the tomato paste and stir until combined, then stir in the water.
- Bring to a boil, then simmer uncovered for 5 minutes until thickened.
- Set aside.
- Make your meatza.
- Cover a large baking sheet with parchment paper or aluminium foil and place the meat crusts on the baking sheet.
- Spread about 1/4 cup sauce on each meat crust, leaving a 1/2-inch border around the edges. Arrange the vegetables on top, pressing them gently into the sauce.
- Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.
- Bonus! Drizzle each pizza with 1 teaspoon of extra- virgin olive oil when they come out of the oven.