One of the first non-paleo foods I wanted to find a way to convert was pizza. What I found ended up tasting better than any traditional pizza. I attempted a nut crust which was a huge fail and did not get eaten by myself or my girls. My second attempt was so good that my kids (and friends!) now beg me to make it. I’m talking about a MEATZA. This is a pizza with a meat crust. I’ve seen these done with ground beef and I have no doubt that they are delicious. But if I’m using beef as a topping I think it’s a little redundant to use it as a base. Otherwise you’re just really eating a giant burger! What I found in my web wanderings was a crust made from pureed chicken. It sounded kinda gross, but the pic made it look like a real pizza! I played with the recipe some and here’s what I came up with:
2-3 Chicken Breasts (this will depend on how big/thick you want your “crust”)
2-4 Tbsp of your preferred oil (I use a combination of Palm Oil, Coconut Oil, and/or Grass-fed Butter)
Optional: spices (such as Italian), garlic, fresh grated Parmesan to taste
Your choice! I don’t like a lot of tomato sauce on mine so I use a very thin layer along with a few shakes of Italian spices, but feel free to use whatever tomato based sauce you care to use. I do like a lot of different meats such as grass fed ground beef/sausage, salami, prosciutto (or other ham), bacon, etc. This doesn’t need veggies, but I do like mushrooms and green peppers so don’t forget to add any veggies you like too! For the most part I’m dairy-free, but meatza is one of my exceptions. I simply make sure to use good quality, full fat cheeses and raw milk cheese when I can get it. But it’s pretty much whatever you want to throw on top! Just make sure that any meat toppings you choose to use are cooked prior to assembling the meatza.
While you are cutting up your chicken into smaller pieces, warm your oil so it is liquid. Place all crust ingredients (along with any options you care to use) in a food processor until you’ve created a “dough”. Spread this onto a BUTTERED (very important!) pizza pan. Bake at 375 degrees for about 25 minutes. (Check it at 20 minutes if your crust is very thin.) When it is done, take it out of the oven and begin assembling your meatza with whatever toppings you desire. Put it back in the oven and warm through.
I’m sure the one person who follows my blog (Hi Annie!) is wondering where the heck I’ve been. Well between the holidays, the bizarre episode of Bell’s Palsy (which for me includes violent heartburn and severe insomnia due to the prednisone), and the two new puppies I brought home, I haven’t had much time to think, much less blog.
That’s Molly on the left and Apollo on the right. Is it just me, or does Molly have Amy Winehouse eyes?
I’ve been trying to think of a way to relay all of the information I’ve collected about Paleo since I started researching it and it finally occurred to me that instead of trying to rephrase what all those other articles said it might be a darn smart idea to simply collate all of those various articles into a collection rightch heah. It won’t be comprehensive by any means, but I’ve read a number of articles on various topics such as oils and fats, cholestorol, nuts, gluten, dairy, etc. that were (and continue to be) helpful to me on my Paleo journey. And since I’m hoping that this will be a stopping place for newbies, those same articles might be helpful to them as well. So the articles collection is in the works.
As for my own Paleo diet, I’m not having any difficulty. In fact, just yesterday I noted on Twitter that oddly enough, being Paleo is the easiest thing in my life right now. I fail to blog, not because I’m eating things I shouldn’t, but rather because I’m a simple girl and I tend to eat simple foods and they’re not the kind of things you take pics of and post. You’d get tired of seeing baked leg quarters, hamburgers, spaghetti meat, shrimp stir fry, and crock pot pork loin. When you’re a single mom it’s gotta be fast and easy, or ready when you get home (ala crock pot!) On the odd occasion when I make something special it’s usually gone before I can snap a pic and share. But here’s a pic from the first meatza I made. YUM.
Anything this work intensive is a rare treat – as is the raw milk cheese.
I will try to do better with the pics. I did make a recipe from Robb Wolf’s The Paleo Solution book tonight that was VERY good. If you have the book (and why wouldn’t you?!) it’s the Paleo Chicken Alfredo recipe on page 253. Just a tip or two: if you’re using pastured chicken like I did you might need to bump up the oil since you’re making the sauce from the pan drippings. Also I used coconut oil rather than olive oil and I still didn’t have enough liquid at the end and had to thin it with coconut milk. I also thought the 2 tsp of tarragon was a little much, but that might just be me. Definitely worth a repeat!
The one advantage to the prednisone drive I’m experiencing right now is I get a lot of housework done. While I was making tonight’s dinner I got a load of laundry done, the dishwasher unloaded and reloaded, the floor swept and mopped, and tomorrow’s dinner started! I hacked up my first whole chicken this morning and threw it in the crock pot (minus the breasts which I used tonight) for a chicken stew for tomorrow. It was ready when I got home today so I removed the bones then tossed in a bunch of chopped veggies. I’ll drop the crock pot bowl back in the warmer in the morning and dinner will be ready when I get home, baybay!
If today’s post seems a little disjointed, it’s probably the prednisone. Or the insomnia. Or the puppies who are already eating me out of house and home. I’ve learned, however, that if I stuff their little bellies with lots of lovely raw, grass-fed beef and pastured eggs that they will sleep through the night. Even if I’m not. :p