The perfect combination of your childhood favorites
What’s up, homies!
I’m in totally good spirits, because … FALL. Seriously. It feels, smells and tastes like fall and I couldn’t love it more. The outside looks more beautiful, coffee tastes better, people are more friendly … what’s not to like?
This fall is even a little sweeter for personal reasons: I graduate with my NTC certification (yay!), my sister is having a baby (hello, auntie world!) and my brother is getting married (hello, new sister!) All wonderful things.
You know what else is wonderful? Pizza.
I ate a stupid amount of pizza when I was younger.
Nowadays? Not so much.
Gluten-free, dairy-free pizza is the worst. Whoever wants to try and riddle me different, go for it. Nothing will compare to a deliciously glutenous pizza crust with mountains of gooey cheese… nothing. So when people tell me, “Just get it gluten free!” … it’s like practically eating a cracker beneath some roasted vegetables. I’ll pass.
But, you know what IS delicious? Pizza Pie.
It ain’t trying to be pizza. It knows its place. And it’s damn good.
(p.s. see that eight ball? #theemostindecisive)
The recipe was inspired by Julie Bauer, creator and master paleo blogger behind PaleOMG.
I altered the recipe slightly. It’s like a combination of lasagna, spaghetti and pizza. All of which are freakin’ amazing.
Paleo Pizza Pie
The best combination of pizza, spaghetti and lasagna you'll ever experience.
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- 1 spaghetti squash
- 2 eggs
- 1 package grass fed ground beef
- 1 tbs Italian seasoning
- 1/2 tsp red pepper flakes
- 2 tbs balsamic vinegar
- 1 can organic sugar-free tomato sauce
- 10-15 pepperonis (I use Applegate's Pork Pepperoni)
To cook squash
- Rinse squash
- Pierce holes around squash
- Microwave on high for 7 minutes
- Let cool.
- Slice down the center, scoop out seeds (dispose of).
- With fork, scrape out flesh and place in separate bowl
- Brown ground beef with Italian seasoning, red pepper flakes and balsamic vinegar until cooked through. Remove from heat.
To assemble pizza pie
- In a large, rectangular baking dish, place squash.
- Mix in two eggs and tomato sauce
- Scoop cooked meat into baking dish
- Stir all ingredients until incorporated evenly
- Top with pepperonis
- Bake at 350 degrees for 25-30 minutes
- - substitute ground beef for your favorite sausage
- - add mushrooms or other veggies
Adapted from PaleOMG
Adapted from PaleOMG