This month, we take a look at some ideas for pizza. I had a basic pizza recipe in issue 13, but this time I have a few new ideas for Paleo pizza eating. In addition to the pizza recipes, there is one breakfast entree. As I get so many questions about cooking for breakfast, I will feature at least one breakfast idea each month. Here is a bonus one for this month: eat cold Paleo pizza!

High Protein Chicken Pizzas

This is a quick and convenient way to make pizza, and you won't have to eat any extra meat on the side in order to get in your protein! Here, we'll just use a chicken breast as the crust. After the basic directions, I provide recipes for two old favorites. You can make any style of pizza you like this way, just follow the basic guidelines.

Time: 30 minutes

For the "crust":

• 2 boneless, skinless chicken breasts
• 2 Tbsp olive oil

Pizza sauce:

• 3 Tbsp olive oil
• 2 cloves crushed garlic
• 2 Tbsp finely chopped red onion
• 1 6 oz can tomato paste
• 1 8 oz can tomato sauce
• 1 tsp black pepper

Toppings for the Italian sausage and olive pizza:

• 3 oz Italian sausage
• chopped black olives
• chopped mushrooms
• chopped red onions
• 1 Tbsp tahini

Toppings for the Canadian bacon and pineapple pizza:

• 2 oz sliced Canadian bacon
• chopped pineapple

To create the "crust", use a mallet to pound the chicken breasts into flat, thin crusts. This will take a little effort - you might not want to try this right after finishing a grueling workout of deadlifts and rope climbs! While you are pounding, preheat the oven to broil. Once you have two thin, approximately round "crusts", they are ready to bake.

Spread the olive oil on a baking pan. Brush each side of the chicken with the oil, then place the pan in the oven. Broil for 1 1/2 minutes, then flip the chicken over and broil for 1 1/2 minutes on the other side. Remove from the oven, and now the pizzas are ready to top. Reduce the oven heat to 350 degrees.

Meanwhile, make the pizza sauce. Warm the tomato paste and tomato sauce in a small saucepan. In a separate small skillet, saute the garlic and onion for 3 minutes, then add them to the tomato mixture. (Basil and oregano would be good additions to the recipe at this point, as well. When I prepared this, we were away from home, and I didn't have access to our spices) Mix to combine well. Simmer on low.

Spread the pizza sauce on the broiled chicken "crusts". Add the toppings of your choice. Place the pizzas back into the oven, baking for around 12-15 minutes. They are then ready to slice and serve.

Zone info: This really depends on your toppings, and the size of your chicken breasts. 1 oz chicken = 1 block protein. The pizza sauce as above totals 5 carb blocks, 26 fat blocks. Add the info for your toppings to get an accurate total.




Ground Turkey Pizza Crust

Here is another idea for a high protein pizza crust. You'll want to bake this on a pizza stone. (link to http://en.wikipedia.org/wiki/Pizza_stone) If you use a regular baking pan or dish, the thin meat "crust" may burn in some areas due to uneven heat distribution. Luckily, you can find inexpensive pizza stones.

Time: 30 minutes

• 1 1/4 lb ground turkey (or other ground meat)
• 1 egg
• 2 Tbsp ground almonds
• 1 tsp garlic powder
• 1 tsp dried basil
• oilve oil

Preheat the oven to 450 degrees. Oil the pizza stone with a small amount of olive oil.

In a bowl, mix the ground turkey, egg, ground nuts, and spices. When thoroughly combined, pour onto the stone and press flat into a crust about 1/2 inch thick. Bake in the oven for 10 minutes. Remove the "crust"; it will look like a thin meatloaf at this point.

Add your sauce and toppings of choice. (For the pizza shown, we used pizza sauce, Canadian bacon, cauliflower, olives, and grape tomatoes.) Pop the pizza back into the oven, bake for 10-12 minutes longer. Remove, slice, and serve.

Zone info: (for the "crust" only) 4 servings at 5 protein blocks, 5 fat blocks



Thai Plum Sauce Pizza

This recipe uses the nut based crust that was featured in issue 13 of the Performance Menu. High fat goodness! This is a non-traditional pizza idea; it is these different types of pizzas that I actually prefer cooking and eating.

I use the nut crust here, but you can certainly try this with the other meat based crusts if you like.

Prep time: 15 minutes
Cooking time: 30 minutes

• 3 tsp olive oil, divided
• 1 cup ground almonds (Trader Joe's)
• 3 Tbsp almond butter
• 3 egg whites (1/3 cup)
• 4 Tbsp Plum sauce or wheat free Hoisin sauce(look for low/no sugar varieties)
• 1 cup leftover chicken chunks
• 2/3 cup green onion, chopped
• 1 Tbsp tamari soy sauce (wheat free)
• 1 tsp Mongolian fire oil or chili oil

Mix the ground nuts, almond butter, and egg whites in a small bowl. Grease a pizza baking sheet with 2 tsp of olive oil. Spread the dough mixture over it, flattening it into 1/4 inch thick crust. Spread 4 Tbsp of plum sauce evenly over top of the crust. Preheat the oven to 250 degrees.

In a small skillet, add the remaining olive oil and the Tamari sauce. Add the chicken, cook for 1-2 minutes. Top the pizza with the chicken, then add the fire oil to the same skillet. Saute the green onions for around 2 minutes, then add these to the pizza.

Bake for 30 minutes. Slice the pizza, then carefully remove it with a large spatula. The nut crust won't be as firm or crisp as traditional grain dough, so it will require extra care.

Zone info: 4 servings at 1 carb block, 2.5 protein blocks, 15 fat blocks


Asian Fusion Breakfast

This isn't anything you'd find on a trip to the Orient, but rather something that I threw together recently as an experiment.

Time: 15 minutes

• 1/3 cup red onions, chopped
• 3 cups bok choy, chopped
• 1/3 cup mushrooms, chopped
• 2 cups bean sprouts
• 1 cup kimchi
• 1 cup shredded chicken
• 2 Tbsp olive oil
• 2 Tbsp wheat free tamari soy sauce
• 5 eggs

In a large skillet or wok, saute the onion in the olive oil. Add the remaining vegetables, chicken, and soy sauce. Cook until the vegetables are tender, and most of the liquid has cooked away.

Add the eggs, scrambling and turning often. When the eggs are done to your desired consistency, they are ready to serve.

This is a very versatile recipe, you can use a variety of vegetables to create a similar dish. Don't restrict yourself to just these... use what you have on hand.

Zone info: 2 servings at ~1 carb block, 5 protein blocks, 19 fat blocks