I love pizza. When eating strictly Paleo I MISS PIZZA! I’ve tried the nutty almond flour crusts and the dry, dense coconut flour crust and am honestly left feeling disappointed. I feel like it is extremely caloric, not too tasty, and kind of a waste of my time. I’d much rather eat any of these four recipes, and if I’m feeling extra naughty, I add a little cheese.
With the eggplant pizzas, you can get creative and make your own, or look for the recipe in my book: Paleo Happy Hour. You can also check out this version.
Pictured on the bottom-left are my Bruschetta-Stuffed Mushrooms that taste very pizza-y and are also is a featured recipe in my book. Or, check out my slightly dated (pictures were pretty bad back then) Portobello Mushroom Pizzas on this blog.
Here is my recipe for Pizza-Stuffed Chicken! It is delicious. All the taste with none of the bland crust. Lastly, here is a new recipe for all you loyal readers:
This soup recipe is perfect for picky eaters. Who can resist pizza? Even pizza in soup form is tasty. So get in your kitchen and try this!
Preparation Time: 25 Minutes
Cook time: 40 Minutes
1 tablespoon ghee
3 cloves of garlic, minced
3 sprigs of thyme, minced
1 onion, diced
1 six-ounce can tomato paste
1 can whole tomatoes, 28 ounces, undrained
¼ cup water
1 pound Italian sausage
1 can beef broth, 14 ounces
½ red bell pepper, chopped
6 mushrooms, chopped
1 package pepperoni, 5 ounces
1 can sliced black olives, 2.25 ounces
red pepper flakes
1. In a large pot, melt the ghee over medium-high heat. Add in the garlic, thyme, and half of the onion. Sauté for 3-5 minutes or until the onion is translucent.
Add the tomato paste, canned tomatoes, and water. Bring to a boil, then reduce the heat and simmer for 20 minutes. Then, put the tomato base into a blender in two batches. Blend until completely smooth.
2. Cook the Italian sausage in a frying pan over medium-high heat. Continuously break apart the sausage into small pieces with a spatula while it cooks.
3. Sauté the bell pepper, remaining onion, and mushrooms in the large pot for 5 minutes. Stir in the beef broth, tomato soup base, and Italian sausage. Simmer until ready to serve.
4. While the soup finishes cooking, halve the pepperoni slices, and brown them in a small frying pan over medium high heat. To assemble the soup, ladle it into a bowl and top it with the browned pepperoni, a few olives, and crushed red pepper flakes.