P-P-P-Paleo Wodzilla Pizza

We had our first ever Paleo potluck last night, which was ah-mazing, to say the least. CFers, how many of you have been to one? It’s the best! Everyone sits around eating food and talking about food – what more could you ask for? The menu consisted of Pigs-in-a-blanket (prunes and apricots wrapped in bacon), buttery poached salmon, 3 different kinds of salads, South African bobotie, roasted chicken and of course, my latest ice cream creations (Earl Grey Vanilla & Lavender and Maple Bacon) for dessert. 

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This is ridiculous. You know all your friends who ask about Paleo and see all treats you make and go, “Uhh, cavemen didn’t have Paleo cupcakes”? Uh, well, it’s about the thought. And about going non-processed, non-dairy/gluten/grain/refined sugars. Personally, I stand by my green light on raw honey, but not so sure about chocolate and cocoa powder, even though I have used those ingredients in the past. Meh. At least you’re eating clean. :) So, yes, having a Paleo pizza totally counts because that’s exactly what I did. It. Totally. Counts.

I’ve only ever made an actual pizza from scratch twice. The first time was without a recipe and was for a Biology project. We decided to make a pizza that looked like a plant cell, using vegetables for the cytoplasm and meat for the cell wall. It looked incredible but tasted absolutely disgusting. It was near inedible. The second time was also without a recipe, but this time cooked with much more precision. We actually tried to measure things out and it turned out really well! It was so delicious, we made another one the next day.

This Paleo wodzilla pizza, on the other hand, is the perfect potluck/party food to make. It’s easy to share with a bunch of people and you can put whatever toppings you like! You could even bake the crust halfway and bring it to the party with a bunch of condiments and let the guests decide what they want. Then you could make tiny individual pies to satisfy everyone. I, of course, decided to put on all my favourite things, but I encourage you to be bold and try experimenting! Almond butter and bacon pizza? Why the heck not? I also prefer thin crusts, so if you’re like me, try to flatten it as much as you can to get a crispy edge. Yum! :) 




1 2/3 cups almond meal

1/2 cup flaxseed meal

1/2 tsp baking soda

1/2 tbsp salt

1 1/2 tbsp fresh rosemary/thyme, chopped

2 tbsp black olives, finely chopped

2 fresh farm eggs

2 tbsp olive oil

2 cloves crushed garlic

Homemade Fresh Tomato Sauce:

2 medium ripe tomatoes

1 small red onion, chopped finely

5 garlic cloves, chopped finely

1/2 tablespoon oregano

1/2 tablespoon lemon & pepper seasoning

1/2 tablespoon grounded garlic powder

1/2 tablespoon cajun seasoning

Salt and freshly grinded black pepper

1 tablespoon fresh thyme leaves

1/4 cup water


200g grass-fed lean mince beef

5 pieces of extra lean bacon

1/2 cup sliced olives

1/2 cup slices button mushrooms

1/2 cup sliced cherry tomatoes

Even more garlic

Fresh basil leaves

Salt and Pepper to finish

Method of Madness:-

  1. Tomato sauce first. Chop the tomatoes and add it to a saucepan with the water, onions, garlic, herbs and spices.
  2. Bring to a boil over medium heat, stirring occasionally to avoid the bottom from burning.
  3. Let the juices cook and reduce for about 10 minutes, or as you like.
  4. Remove from the heat and leave to cure (which means to cool and reduce).
  5. Preheat the oven to 300 degrees F or 160 degrees C.
  6. While the sauce is cooking, you can make the crust! Super easy. Mix all the dry ingredients first in a large bowl.
  7. Beat the eggs and add into the mix, along with the olive oil. It should form a dough that is not sticky to the touch.
  8. Line a baking tray with parchment paper. Spread the dough into a pizza shape, whatever shape you want.
  9. Bake in the oven for 10 minutes.
  10. Remove from the oven and spread sauce and add the toppings. Leave any fresh herbs like the basil leaves for last! Do not cook them!
  11. Cook for another 15 minutes or until golden brown.
  12. Remove from the oven and garnish with your herbs and a drizzle of olive oil. Sprinkle a dash of salt and pepper.

Feast for the Beast!



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