Sausage-crust Pizza [2 recipes]

Sausage Pizza recipe is ridiculously simple, thank you Heather Clark!

Ingredients:
- 1 lb sweet Italian turkey/chicken sausage
- Vegetable toppings (I use 1 sweet onion and 2 bell peppers, and a handful of kalamata olives)
- 4 to 8 oz no-salt-added tomato sauce (canned)
- Italian seasonings to taste (I use basil, oregano, thyme, salt, pepper, garlic powder, onion powder)
- 4 oz shredded part-skim mozzarella cheese
- grated Parmesan cheese to taste

1. Preheat oven to 400F. Remove sausage from casings. Spread into a 9-inch pie plate, using your hands. Bake 10 min or until sausage is firm. Carefully pour off any excess fat.


2. Combine canned tomato sauce and Italian seasonings in a small bowl. Spread over cooked sausage crust.

3. Spoon half of sliced veggies over sauce, sprinkle with the moz and parm. Top with remaining veggies.

4. Bake 8-10 min or until cheese is melted.

**Optional: The recipe says to saute your veggies first. I've never done this. But if you use mushrooms as a topping, it might be good idea, to develop their flavor.

That's it! Super easy 


 Oh, by the way, the recipe is adapted from "Incredibly Easy Gluten-Free Recipes."




---

Low Carb Sausage Pizza Crust

2 pounds sausage
1 - 8oz can unsweetened tomato sauce
6 oz cheese
½ cup parmesan
½ Red onion, chopped fine
6 cloves garlic, chopped fine
3 tablespoons Italian herbs dry, ½ cup fresh
½ stick butter
salt and pepper

1. Press ground sausage into a deep cookie sheet, right to the edges and flat, but not too thin because it will shrink up as it bakes. Preheat oven to 350 degrees F.

2. Cover the top of the raw sausage with some salt and pepper and an even coating of the parmesan. Put into the preheated oven for 30 minutes or until edges are nice and brown.

3. In a frying pan on medium, melt the butter and add red onion and garlic. Add salt to sweat those bad boys for 5-6 minutes. Turn off the heat.

4. In a bowl mix the tomato sauce and cooked onions and garlic, add the basil, and mix. Allow to sit while sausage crust bakes. Flavors must meet each other and say howdy neighbor.

5. Spread sauce mixture on sausage crust, leaving the oven on. Add more parmesan and shredded cheese. Add all the toppings you want. Return to oven for 20 minutes or until it’s the way you like it. I likes bubbly and a little browned.

6. Allow to sit for 10 minutes before slicing. Stores and reheats awesomely!


I highly recommend green leafy veggies for toppings including spinach, green and red peppers, finely chopped kale or collards, broccoli and ham, chicken, onion, and hot sauce.




From the Rebel with a Spatula

Cauliflower Pizza Bites

Makes 24 Cauliflower Pizza Bites

Ingredients:2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
1/4 Cup Egg Whites
1 Cup 1% Cottage Cheese (drained)
1 Tsp Oregano
2 Tsp Parsley
1/4 Tsp Garlic Powder
1 Tbsp Coconut Oil (Optional)
1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:Pre-heat your oven to 450 F.
Using a healthy cooking oil spray your mini muffin tin.
In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
Place all other ingredients the food processor and blend until smooth.
In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
Place in your oven and bake for 25-30 minutes.
Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link).
Enjoy!

See how to make more recipes with cauliflower including full sized pizzas, whipped potatoes, and fried rice here.

For fun topping ideas click here.

Tips – Here are my main tips to make your pizza bites crusty:
Make sure your cauliflower is dry after washing.
Bake until crust-like. If you peak at your crust at the recommended cooking time and they are not golden… cook longer.

Original Recipe

Paleo Shepherd's Pie

I’m not gonna lie, this meal in more finicky than what I usually like to cook. It messes up more than 1 pan and requires that you pay attention to it while it’s cooking. It’s what I imagine having a child would be like. I get it though…you gotta put up with the crap and in the end, you’ll reap the reward. In this case, it’s food to stuff into your face.

1 lb. ground beef, chicken, turkey, pork…almost any ground meat will work

1 onion, diced

2 cloves garlic, finely chopped

2 carrots or parsnips, chopped

4 oz. mushrooms, sliced

1 T each FRESH rosemary, sage and thyme (herbs are the flavor maker and must NOT be omitted)

splash + 1/2 c chicken stock

1 T potato starch (easily substituted with corn starch)

1/2 head cauliflower, chopped and boiled in water until soft

1 egg

S&P

Preheat your oven to 400ºF.

In a deep-sided, oven safe saute pan add the ground beef and saute on medium heat until browned. Add the onions, garlic, carrots and mushrooms and cook until softened. Add 1 c chicken stock and potato starch. Use a spatula to pick up any brown bits on the bottom of the pan.

Turn the heat off and toss in 3/4 of the chopped herbs along with some salt and pepper.

In a small bowl, whisk together the egg, a splash of chicken stock and the cooked cauliflower pieces.

Use a combination of whisking and smashing to get the cauliflower as smooth as possible. Throw in the rest of the herbs along with a nice, heavy pinch of salt.

Spoon the mixture on top of the meat and press into an even layer with your spatula.

Bake in the oven, on the middle rack, for 10 minutes, then turn the oven on broil and cook for another 10 minutes. Once the “pie” has come out of the oven, let it rest a few minutes before serving.

Get more HERE!

Cookies in Cups

Now to only find a way to clean this baby up and make it a delicious after-dinner treat!

Also, remember not to over-mix the batter, which will create more gluten and a tougher cookie!

First...

Sugar Cookie in a Cup
created by Melissa at No. 2 Pencil

1 Tablespoon of Butter
2 Tablespoon of Granulated White Sugar
1/4 Teaspoon of Pure Vanilla Extract
Small pinch of Kosher Salt
Yolk of one Egg
3 Tablespoons of All-Purpose Flour
Colored Sugar for sprinkling


Melt butter in microwave, then add sugar, vanilla and salt and stir together.

Add one egg yolk and stir again. Add flour and stir a final time.

Sprinkle cookie dough with colored sugar, and heat in microwave for about 45 seconds.

Start checking for doneness at 40 seconds.
Serve warm and enjoy!

***

Second...

Chocolate Chip Cookie in a Cup
created by Melissa at No. 2 Pencil  -  check myfitnesspal for a healthier alternative to this recipe


1 Tablespoon Butter
1 Tablespoon Granulated White Sugar
1 Tablespoon of firmly packed Dark Brown Sugar
3 Drops of Vanilla Extract
Small Pinch of Kosher Salt
1 Egg Yolk (discard the egg white)
Scant 1/4 of All Purpose Flour
2 Tablespoons of Semi Sweet Chocolate Chips


Start by melting your butter in the microwave.

Add sugars, vanilla and salt. Stir to combine.

Separate your egg and add the yolk only to your cup. Stir to combine.

Add flour, then stir again. Add the chocolate chips, and give a final stir.

Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. Mine takes 50 seconds.
Serve warm.
___

Peanut Butter Cookie in a Cup
created by Melissa at No. 2 Pencil

1 Tablespoon of Butter
1 Tablespoon of Peanut Butter
1 Tablespoon of firmly packed Dark Brown Sugar
1 Tablespoon of Granulated White Sugar
2-3 drops of Pure Vanilla Extract {a splash}
Small pinch of Kosher Salt
1 egg yolk
3 level Tablespoons of All-Purpose Flour
Crushed Peanuts for topping

Melt peanut butter and butter together in microwave for about 30 seconds.

Add sugars, salt and vanilla and stir to combine.

Add egg yolk and stir again.

Add flour and give a final stir.

Sprinkle peanuts on top and heat in microwave for around 45 seconds.

Microwaves vary, so start checking for doneness at 35 seconds.

Serve warm!
___

Two-Minute Mug Brownie
Adapted from Instructables.com

1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.
___

HOLY pumpkin pie in a mug (serves 2 @ 160 cal/ serving)

3 Tbsp of whole wheat flour
1 Tbsp of coconut oil
1 egg
1/2 cup of organic pumpkin puree
1 tsp of pumpkin spice
1 tsp of honey
1 tsp of vanilla extract
a dash of salt
1/2 tsp of baking powder

Directions:
Mix everything together really well. Place in a mug or a small microwave safe dish and microwave for 2 minutes (cavemen used microwaves I know it). 

Adapted from: the Delighted Mama

Paleo Carrot Fries & Parsley Root Fries

They’re easier than sweet potato fries {and quicker}. I served them with Paleo Mayo {shown in the picture}. These are great for a snack or to pair with dinner and cheap.

Price breakdown:
• I bought a 2lb bag of carrots for $1.19 and used 1/2 the bag…
• Which means these cost me $0.59 / 2 people
• So $0.29ish per serving…

I told you it was cheap!

Ingredients:
• Carrots
• Olive Oil
• Salt + Pepper

How To:
• Preheat your oven to 350 degrees
• Cut carrots into match sticks {I go pretty thin on them}
• Place on baking sheet, drizzle olive oil over them. Sprinkle salt + pepper. Toss them around so it’s even.
• Into the oven they go for 20 {ish} minutes, these suckers can go from done to burnt fast so a little after the 15 minute mark watch them. If they’re not done at the 20 minute mark, I’d keep watching them at three minute increments {So I’d set my timer for another 3 minutes, check again, another 3, etc}
• When done.. Try to let them cool for a minute before eating them…{I have a hard time with that. }

Done that’s it… in and out.. While these fries are going you’ve totally got time to make mayo and burgers, or a stirfry, or a wicked big salad, or assemble a chicken / egg salad {assuming your chicken or eggs are pre-cooked}. So this will give you a great side dish without a ton of babysitting / work {and clean up}.

Source: paleoonabudget.com

ROOT FRIES

Ingredients

3 large parsnip or parsley roots

1 teaspoon of high heat oil (melted coconut oil, or high heat Sunflower oil is what I usually use)

1/2 teaspoon of saltpinch of black pepper (optional)

1/2 teaspoon of garlic powder or crushed garlic (optional)

1 tablespoon of Parmesan cheese (optional)

Method:

Preheat your oven to 400 degrees F/200 degrees C.

Wash and peel the roots.

Slice the roots in half and then the long way, into thin sticks. The thinner you make these the easier it will be to acquire the crunchy outside and soft inside. Just think thin fries and try to cut them all about the same size so they bake evenly.Blend the cut roots, salt, pepper, and any optional additions in a bowl until well coated.

Spread the fries out on parchment paper (or other non-stick surface) on top of a baking sheet and bake for about 20 minutes or until the edges of the fries begin to brown and the inside is no longer firm.

ROASTED TOMATO CHUTNEY

Ingredients

1 pint of cherry tomatoes, sliced in half (or substitute with other diced tomatoes)

1 red, yellow, or orange pepper, sliced into small stripshalf of a medium red onion, sliced into small strips (or other onion)

1/4 teaspoon of sea salt

'

1 tablespoon of honey

2 tablespoons of olive oil (or other high heat oil; melted ghee is good because it has a higher smoke point than olive oil, although I prefer olive oil; you can lower the heat and bake longer since olive oil’s smoke point is 320 degrees F).

Method:

Preheat your oven to 350 degrees F/175 degrees C.

Combine all the ingredients in a bowl and blend well.

Spread the mixture on a non-stick surface or parchment paper and bake for 35 minutes, or until the edges start to shrink and brown a bit.

Cool and then place in a food processor or blender and give it a good whirl.

Serve, or store in the refrigerator for up to 2 weeks.

You can probably preserve this if you place it in a sterilized jar.

Source: comfybelly.com

No Chopping Dinner

Ingredients:
• 1 lb of some sorta ground meat {I used pork}
• ~ 1.5 bags frozen veggies {I used a big bag of california veggies and 1/4 of a bag of Peppers + Onions}
• Apple Cider Vinegar
• Some sorta fat {I used KerryGold Butter}
• Herbs {I used Rosemary and Basil and Pepper Flakes}
• Salt + Pepper.

How To:
• Heat your fat up {literally anything works but I love veggies drenched in butter so I used a ton of it}.
• Dump the veggies and let them and the butter do the bffl thing
• Add your ground meat of choice, stir.. cook.. when it’s half way cooked through sprinkle in your seasoning and apple cider vinegar {Apple cider vinegar was a 2 times around the pan and spices to taste}.
• Let it finish cooking, taste test, adjust seasoning.
• Boom. You’re done, that’s it. I did however drizzle some good olive oil over the top of the bowl for some extra noms.

Source: http://paleoonabudget.com

Paleo for Valentine’s Day: Dark Chocolate Truffles

Time: 2 hours, 25 minutes active

Yield: 2 to 2 1/2 dozen truffles, depending on size

Ingredients

For the Truffles

5 oz. bar dark baking chocolate (I used Green & Black’s 70% Cocoa Organic Baking Chocolate)

1 1/2 tbsp. unsalted butter (or coconut oil*)

1/4 cup coconut milk

*The coconut milk in this recipe does not come through in the final product, particularly if you’re using a very dark chocolate. If you want a hint of coconut, use coconut oil instead of butter.

Toppings

The truffles can be rolled in various topping– finely chopped nuts, toasted coconut, cocoa powder, etc. I used about 1/8 cup of unsweetened toasted coconut and 1/4 cup each of pecans and pistachios, though walnuts or hazelnuts would be equally wonderful.

The coconut can be toasted in a skillet on the stove over low heat for 5-10 minutes, watching carefully to avoid burning.

Directions

Chop chocolate finely into shards. Place in a bowl with butter or coconut oil. Carefully melt the chocolate and butter, either by placing the bowl over a saucepan
with a few inches of simmering water (the bowl should not actually touch the water)or very slowly in the microwave. For the
microwave method, zap it for 30 seconds, then remove and stir, continuing to alternate microwaving and stirring until all the chocolate has melted. It’s important to keep a close eye on the chocolate during the process, as it can quickly scorch.

When chocolate and fat are combined, allow it to cool for a few minutes while you bring the coconut milk to a simmer. When you start to see small bubbles forming, remove it from the heat and allow to cool for 1 minute.

Slowly fold the coconut milk into the melted chocolate mixture, scraping the sides of the bowl toward the center until completely combined.

Pour chocolate mixture into a 6x6ish container and place in the refrigerator for 1 hour.

The chocolate should be firm when removed from the fridge. Allow it to warm slightly while you prepare the various toppings.

Using a melon-baller or teaspoon, make small scoops of chocolate, forming into smooth balls with your hands. (This is the messy part.) Roll in desired topping and place on a cookie sheet lined with parchment.

When all chocolate has been rolled and dipped, place cookie sheet back into refrigerator for 10-20 minutes to firm up again. Truffles should be served at room temperature.

Check out The Modernist Cavegirl and all her Paleo adventures

the Paleo Food Guide

Read all about the theory behind the Paleo diet, what to eat, etc.. here:

http://www.paleoplan.com/resources/paleo-plan-food-guide/

great Paleo breakfast options

Grilled Garlic Mushrooms, Tomatoes with Bacon
Ingredients
- 2 cups sliced mushrooms
- 1 cup diced tomatoes
- 3 rashes bacon, chopped
- 3tbs parsley, finely chopped
- 3tbs olive oil
- 3 garlic cloves, finely chopped
-Sea Salt and Pepper to taste

Instructions
- Pre-heat grill on medium-high heat.
- When bacon slightly crisp remove and set aside.

- Place all ingredients in a bowl and combine well.
- Place on grill and cook, stirring occasionally for 5-8 min,
- Grill tomatoes and mushrooms have slightly shriveled. Add salt and pepper to taste.
Serve


Paleo Breakfast Vegan Frittata Recipe


Paleo breakfast recipe quick and easy. Frittata usually cooked in cast-iron skillet is a flat Italian-style omelet. Frittata can also be cooked in large baking cooked in a large baking dish. In any event frittata is sliced and served to a large group of people (5-8). Frittata cooked with desired vegetables, ham, bacon or sausages. Frittata are thicker than omelet and all ingredients incorporated with the eggs. May want to gather a few left-over foods combine with eggs a whip up delicious Paleo Breakfast.

Ingredients:
- 2 tablespoons olive oil
- 8 medium eggs
- 1/4 cup almond milk (more is needed)
- 2-3 crushed garlic cloves
- 2 cups baby spinach sliced
- 1 red onion chopped
- 1 sliced red bell pepper
- 1/2 cup sliced mushrooms with stems
- 2 tablespoons parsley
- Sea salt to taste
- Black pepper to taste

Preparations:
- In separate bowl whisk eggs, almond milk and season. Mix well and set aside.
- Line medium skillet with olive oil bring to medium heat
- Add garlic, spinach, red onion, mushrooms and red pepper.
- Cook for 3-4 minutes until vegetables tender.
- Add in eggs mixture to vegetables in skillet. Lower heat to low.
- Cook approximately 10 minutes
- Finished frittata cut in wedges and top with parsley.

Almond Pancakes Recipes

Paleo Breakfast Recipe - Top this delicious Caveman breakfast recipes. Paleo Breakfast wheat flour alternative recipes pancakes made with almond flour and applesauce. Top with almond butter and or favorite fruits (optional).

Ingredients:

- 2 eggs

- 1 tsp. gluten free vanilla extract

- 1/2 cup unsweetened applesauce

- 1 1/2 cups almond flour

- 1/2 tsp. sea salt

- 1/2 tsp. baking soda

Prepare:

1. Beat eggs and mix in other ingredients until smooth then stir in almond flour

2. Oil griddle with coconut oil over medium heat.

3. Fill spoonful with batter onto skillet.

4. When bubbles appear flip pancakes and cook other side.

Find all of these and ever MORE here

Cauliflower "mashed potatoes"

Creamy Cauliflower Purée

Servings: 4 • Serving Size: 3/4 cup

Old Points: 1 pt • Points+: 2 pt
Calories: 60.7 • Fat: 2.4 g • Protein: 3.7 g 

Carb: 8.6 g • Fiber: 4.2 g

Ingredients:

1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp light butter
Directions:

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it. A regular blender would work fine as well.

___

Recipe Two:

Nutritional Data per serving : (serves 4)
Calories 86 - Total Fat 6.9g - Saturated Fat 1.0g - Cholesterol 0mg - Sodium 21mg
Total Carbohydrates 5.7g - Dietary Fiber 2.0g - Sugars 2.3g - Protein 1.7g

1 large head cauliflower
3 garlic cloves
1/4 cup fresh herbs (chives work particularly well)
Sea Salt
Fresh Ground Pepper
1/2 Cup Onion
2 Tbsp Olive Oil

Chop cauliflower into smaller chunks – about bite-size pieces works well.
Peel garlic cloves and cut in half, lengthwise.
Chop onion into slices.
Steam cauliflower, garlic and onion for 15 minutes, or until cauliflower and garlic are tender enough for a fork to easily pass through.
Combine steamed cauliflower, garlic, onion, olive oil, fresh herbs, pepper, and sea salt in a food processor and blend until everything comes together into a mashed potato-like consistency. I like mine whipped.

Cook's Notes: if you love sour cream and chives on your whipped potatoes; top your whipped cauliflower with a dollop of fat free Greek yogurt and some fresh chopped chives!
Mix in some Parmesan Cheese or Cream Cheese for exciting tastes.
Mashed potatoes were always my "refrigerator magnet" to clean out the leftovers as mix-ins. These work equally well and offer delicious variety.
* Michelle's addition- try adding 2% milk or half&half for a more smooth consistency

find it here

Paleo Frittata

-- You can essentially turn any leftover meat into a frittata.

All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet, add some eggs and dairy/coconut milk, and pop it all in the oven until it sets. You can add herbs, cheese, sautéed onion, minced garlic, whatever! You can decide how fancy you wanna be. --

Tonight, I decided to make a frittata with leftover roast pork in the fridge.

To add some veggies, I thinly sliced up a small onion, nuked and chopped about 2 cups of frozen broccoli, minced 3 garlic cloves, and grabbed a handful of pre-shredded carrots from Trader Joe’s.

8-inch cast iron skillet and melted 2 tablespoons of coconut oil over medium heat. I sautéed the onions until soft and then I added the shredded carrots.

After a few stirs, I put in the roast pork and garlic. When the garlic was fragrant, I added the chopped up broccoli and seasoned everything with some salt and pepper.

For the binding agent, I beat 6 large eggs with ¼ cup of coconut milk (Whole Greek yogurt also works well) and seasoned it with salt and pepper. I poured the egg mixture into the skillet, making sure everything was well mixed. I kept the skillet on the medium flame for a few minutes to cook the bottom of the frittata.

Pop it into a preheated oven at 350 F for around 10-20 minutes until the middle set (the top should bounce back when you touch it). Then, crank up the heat to broil and removed the frittata when the edges are brown and puffy (5ish minutes later).

(cut the frittata into fourths and served each slice with some leftover braised green beans with tomatoes and onions. )

* Here's the link to the recipe for this Paleo Frittata

an article on the basics of eating Paleo

Mini Egg Pizza

Grain-Free, Gluten-Free, Corn-Free, Soy-Free, Sugar-Free, Tree-nut Free, Peanut-Free (contains eggs)

Ingredients:

1 Tbsp lard or olive oil

1 small red onion, diced

1 Tbsp tomato paste

2 C tomatoes, diced (or one 14 oz. can, strained)

1 C pepperoni, diced

10 eggs

1 tsp salt

1 tsp dried oregano

1 tsp dried basil

¼ tsp black pepper

1 C black olives, chopped (optional)

1 C mushrooms, chopped (optional)

Instructions:

Heat lard or olive oil over medium heat

Saute onions until almost softened, about 5 minutes

Add tomato paste, cook and stir for one minute until well incorporated with onions

Add tomatoes, cook 2 minutes stirring frequently

Add pepperoni, cook together for 4 minutes, stirring frequently

Crack and beat eggs until fluffy and bubbly

Add oregano, basil, salt and pepper to eggs and mix

Grease muffin tin cups (eggs will stick) or use a silicon pan or liners

Spoon 1 Tbsp of tomato mixture plus any other additions into each muffin cup

Pour egg mixture into muffin cups until they are ¾ full (eggs do fluff up in oven)

Bake at 325 degrees for 25-30 minutes, or until tops become golden brown.

Makes 16-24 pizzas, depending on how much you fill the cups with toppings. We filled our muffin cups about 50% with toppings and 50% with eggs and had 20 egg cups.

Here's the link