Gluten-free peeps out there don’t despair. GAPS dieters this one is for you. Paleo people this recipe will not disappoint. My kids and family actually believe that this way of making pizza is 10 times better than regular pizza.
And I have to agree with them. After all who doesn’t love meat and lots of it on their pizza?
Unfortunately, so many people avoid pizza all together because they suffer from various food allergies.
That is why I created this delicious version of an already popular dish in the Paleo community. My version, however, does not have any nut flour, coconut or eggs. It is naturally grain and gluten-free and will satisfy the pickiest of eaters.
I also omitted tomatoes and sauce from this recipe as many people avoid nightshades.
Now for the meat of the matter (no pun intended).
Because I was completely out of grass-fed beef I used what I had available, some organic pastured ground chicken and turkey.
Here is what you will need to make this beaut.
1 pound ground meat
1 tablespoon dried basil
1 sweet onion (finely chopped)
1 zucchini (shredded)
¼ pound of raw cheese (shredded) or almond cheese for AIP&Paleo
½ teaspoon sea salt or Himalayan salt
1 tablespoon apple cider vinegar
3 cloves garlic (chopped)
In a large bowl add in your defrosted meat, apple cider vinegar, basil, onions, and garlic. After mixing well, line a baking sheet with natural parchment paper. Use some coconut oil or ghee to coat the parchment paper and then gently spread out meat mixture.
I made mine about ¾ of an inch thick but you could go thicker if you want.
Place in the oven on 375 degrees for 35 minutes. Then open and place shredded cheese and shredded zucchini with a sprinkle of basil and bake for another 15 minutes on 375.
Wait about 5 minutes until it cools and transfer your pizza to a cutting board or large plate. Slice and enjoy!
Tip: Make a dipping sauce with sour cream, curry, salt, and cayenne pepper.
Hope you enjoyed this quick and easy recipe.