Paleo Pizza

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I bet pretty much everyone reading this loves Pizza. Come to think of it, I don’t that I’ve ever met anyone that doesn’t like pizza. Usually scratching that pizza itch means a cheat meal, and often times a super cheat if you’re like me and tend to overdo it when there’s pizza and possibly some beer involved. But, here’s some good news – pizza doesn’t have to be a cheat! The recipe below may not be exactly like the pizza you love, but it’s pretty delicious. Give it a try and let me know what you think, or better yet, bring me a slice. #GetSomePizza

Paleo Pizza

Makes dinner for two, with leftovers for lunch. Approximate cooking time: 60 minutes.

If yours looks like this, I demand a slice!

If yours looks like this, I demand a slice!

Ingredients

  • 1 cup almond flour
  • 3 Tbs almond butter
  • 2 eggs, beaten
  • 1/2 tsp sea salt
  • 3 tsp olive oil, divided
  • 1/2 cup yellow onion, diced
  • 4 mushrooms, sliced
  • 1 large Italian sausage, cut in 1/2” slices
  • 1 large Italian sausage, cut in 1/2” slices
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1/2 cup marinara or tomato sauce, with no sugar added
  • 1/2 tsp dried oregano
  • 1/2 tsp fennel seed
  • 1/2 cup cherry or grape tomatoes, sliced in half

Instructions

  1. Preheat the oven to 350°
  2. Mix almond flour, almond butter, eggs and sea salt in a small bowl.
  3. Cover a baking sheet with 2 tsp olive oil, then spread the mixture over it, making a 1/4 ̋ thick crust. Bake for 10 minutes.
  4. Meanwhile, add the remaining olive oil, onions, mushrooms, and sliced sausage to a large skillet over medium-high heat until the sausage is browned and the onions are slightly translucent. Remove from skillet and set aside.
  5. Add garlic and red pepper to the skillet. Sauté the vegetables for a few minutes, or until slightly tender. Note: do not cook the vegetables entirely in the skillet or they will be too soft when cooked on the pizza.
  6. Remove the crust from the oven and cover with marinara sauce. Add the sausage and sautéed vegetables. Sprinkle with oregano and fennel seed, then bake for 20-30 minutes.
  7. Remove from oven when fully cooked and top with sliced tomatoes.
  8. Carefully lift the slices out of the pan as the dough will still be soft.

Workout of the Day 9/15/2017 – Friday

CrossFit

A. Met-Con
Hero WOD – Paul Pena
7 Rounds (ea. For Time):
100m Sprint
19 KB Swings (2 pd/1.5 pd)
10 Burpee Box Jumps (24″/20″)

Rest 3 minutes after each round.

Army Captain Paul Pena, 27, of San Marcos, Texas, died on Jan. 19, 2010, from wounds sustained from an enemy force’s improvised explosive device. Pena was leading a patrol in Arghandab River Valley in Afghanistan at the time of his death. He was assigned to the 2nd Battalion, 508th Parachute Regiment, 4th Brigade Combat Team, 82nd Airborne Division in Fort Bragg, North Carolina. Pena participated in the Junior ROTC program at San Marcos Baptist Academy and later graduated from the U.S. Military Academy at West Point. He maintained his fitness with CrossFit workouts and particularly enjoyed running, burpees, push-ups and pull-ups. He is survived by his mother, Cecilia.