Paleo Pizza Recipe By Paleo Princess

Pizza, oh my dear beloved pizza!  I have loved you for as long as I can remember but we shouldn’t be together!  I cannot handle all of your intense ingredients and complexity, especially on my path to paleo.  With your glutiness, cheesiness and greasiness there’s so many reasons why you are bad for me but it’s so incredibly hard to say no to you.  First off, I’m lactose intolerant so no cheese for me, then I’m paleo so no dough here and lastly I’m trying to lose those extra pregnancy pounds so no thank you grease!

                So what do I do when I miss something so much on my paleo diet?  Recreation station!  I took the general idea of a pizza and made it paleo but using ground meat as my base (or dough rather) and used some flavorful and decadent toppings such as basil, pepperoni and savory marinara sauce.  In order to not just be left with a meatloaf like dish, I put the cooked “pizza” on top of toasted Julian Bakery Almond Paleo bread which gives the pizza that crunch you need and crave on the bottom.

                I’ve tried making this pizza dish several times and through my pizza journey I have come up with the perfect paleo pizza and now know what not to do.  First off, when you make the ground meat and bake it, it turns out to be much much smaller than what you start with.  If you are feeding a family of four, then I would recommend using about 2 pounds of ground meat.  For just 2 people, I use about 1 pound and load it up with toppings and we can finish the entire pizza in one meal and there’s no leftovers so if you want leftovers, use 2 pounds.  The other tip I have is that when you bake the ground meat alone in a baking dish first, if you don’t transfer it onto a baking sheet, you’re left with too much meat juice in the pan and the pizza becomes a bit soggy so definitely transfer it and be sure to use 2 spatulas to do so otherwise the pizza may fall apart.  And my last tip is the more you put on top, the better!  On the pizza shown in the blog, I used onions, spinach, mushrooms, pepperoni, basil and marinara but there are so many options!  I should have added bacon…

Serves 2


1 lb. ground meat

1 Tbs. coconut oil

¾ c. marinara, paleo friendly

1 c. spinach

½ medium onion, sliced

1 c. sliced mushrooms

¼ lb. pepperoni

¼ c. basil

Julian Bakery Almond Paleo bread, toasted


  1.  Preheat oven to 350 degrees
  2. Spread the ground meat into a baking dish and push down until evenly distributed and cook for about 8 minutes and set aside
  3. Heat the oil in a pan over medium high heat and add the onions and mushrooms and cook for about 5 minutes.  Add the spinach and cook for about 2-3 minutes until the spinach has shrunken down
  4. Transfer the cooked ground meat carefully to a foil lined baking sheet
  5. Spread the marinara sauce on top of the ground meat, add the onions, mushrooms and spinach evenly over the meat.  Then add the pepperoni and basil on top
  6. Cook for about 10-15 minutes on 350 degrees.  Cut into squares and place on top of Julian Bakery Almond Paleo bread and ENJOY!

 By Paleo Princess

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