This month, I'll feature my final updated recipe from the early archives.

I also want to openly apologize for being the first person (that I am aware of) who originally wrote "Paleoized" recipes of traditional foods that weren't "Paleo." This might have been the first one ever written (in Feb 2006), and unfortunately others would follow suit. Now with Paleo's mainstream popularity, all kinds of sketchy foods being are being "Paleoized". In many cases, these supposedly "clean" versions contain more questionable stuff than the original versions!

This old recipe of mine is a perfect example. Using ground almonds (already probably highly oxidized), then subjecting it to more heat and oxidizing it further created something probably significantly worse for your health than a classic pizza recipe containing grains!

Needless to say, I'm no longer a fan of this trend of "Paleoized" foods where the substitutions are worse than the originals. After seeing many people worrying themselves sick (literally) over dietary minutiae, I'd rather see folks eat relatively clean, whole foods, most of the time - and ditch the nonsense of worrying about a few grams of carbohydrates. And remember, if a supposedly "Paleo" food or recipe contains a collection of ingredients that no hunter-gatherer could ever have assembled, then it's not Paleo, no matter what the label says!

With all of that said, this is the original: (please do not make this one; it's for entertainment purposes only)

Paleo Pizza

Scott Hagnas – Issue 13 (Feb 2006)

Time: 25 minutes prep, 30 minutes cooking

I am sure that I am not alone in my occasional longing for pizza since switching to eating Paleo. Pizza is a food that seems off-limits for those following a Paleo eating plan. After all, what would pizza be without the doughy crust and cheese?

I decided to try to come up with a version that would nix the grain and dairy, and still taste good! This is my basic pizza recipe. You can alter it and add whatever veggies and meats that you like to make your favorite style of pizza.

• 3 tsp. olive oil, divided
• 1 C ground almonds or other nuts
• 3 Tbsp. cashew butter
• 1/3 C egg whites
• 1/2 C chopped onion
• 2 cloves minced garlic
• 1 chopped red pepper
• 1/2 C halved grape tomatoes
•1 large Italian sausage, cut in 1/2” slices
• 1/2 C marinara sauce
• 1/2 tsp. oregano
• 1/2 tsp. fennel seed

Mix ground nuts, cashew butter, and egg whites in a small bowl. Grease a pizza baking sheet or similar with 2 tsp. of olive oil, then spread the “dough” mixture over it, making a 1/4” thick crust. Preheat the oven to 250 F. In a skillet, add the remaining olive oil and the sliced sausage. Cook until browned, and then remove the sausage to a small bowl. Add the garlic, onions, and red pepper to the skillet. Sauté the veggies lightly, making sure not to let them get too soft. Cover the dough with the marinara sauce, and then add the meat and vegetables, excluding the tomatoes. Add the oregano and fennel seed, and then bake for 30 minutes. Remove from oven, add the halved tomatoes, and serve! Use a large spatula to carefully remove the slices from the pan, as the nutty “dough” won’t be as crisp as traditional grain dough. Makes 4 servings.

Zone Blocks (per serving): 1/2 block carb, 1 block protein, 10 blocks fat.

Easy not-so Paleo Pizza
(updated, 2015)

There are many pizza recipes out there from scratch, and I'm not going to start writing a bunch of gluten-free recipes. However, I did want to share this simple and surprisingly tasty way to make a pizza - for those lucky enough to live near a Trader Joe's. These par-baked flatbreads are made from rice, potato, and tapioca flour, and olive oil is the only fat used.

You can use the same toppings as the above older recipe, or below is a simple Hawaiian style recipe. You can easily make up any other version of your choice.

Time: 15 minutes

• 2 packages Trader Joe's Gluten-Free Flatbread Pizza Crust
• pizza sauce
• pineapple chunks
• Canadian bacon, sliced
• mozzarella cheese, grated

Preheat the oven to 425 degrees. Top the pizza with the ingredients of your choice. Bake on a baking sheet in the lower rack for 6-10 minutes, or until the edges have browned some.

Nutritional info: 4 servings at 49g carb, 15g protein, 11g fat.




Coconut/Chili Lamb Rub

Active time: 7 minutes
Cooking time: varies with size of roast; ~3 hours

• large lamb roast; ~5 lbs.

Rub:
• 1/2 cup coconut shreds
• 2 Tbsp. coriander powder
• 1 Tbsp. ginger powder
• 1 Tbsp. garlic powder
• 1 Tbsp. salt
• 2 tsp. red chili flakes
• 2 tsp. sugar

Combine all of the ingredients in a small bowl and mix well. Coat the roast with the rub, and then allow it to sit overnight or up to 24 hours.

Place in an oven preheated to 350 degrees. Roast for about 25 minutes per pound. Remove the roast and allow to sit for 5-10 minutes before cutting and serving.

Nutritional info: varies with cut of lamb and size of roast.


Orange Jello

Use some grass-fed gelatin (I use Great Lakes unflavored beef gelatin) to make this easy, delicious treat. Gelatin contains the anti-inflammatory amino acids glycine and proline, and is also good for your connective tissue. Those eating gelatin regularly also will note that their hair and nails will grow fast and strong.

Active time: 5 minutes

• 2 Tbsp. grass-fed gelatin
• 4 cups orange juice, divided (or other flavor of your choice)

Pour 3 cups of juice into a saucepan and bring to a low boil.

Next, bloom the gelatin by placing the remaining cup of juice (cold) in a large bowl, and then sprinkle the gelatin into it while mixing well. Stir until it thickens some.

Add the hot juice and stir until it is all completely dissolved. Pour into a loaf pan and refrigerate for about 3 hours, or you can place it in the freezer for about 30 minutes. Cut into squares and serve.

Nutritional info: 8 servings at 2g protein, 13g carb.


Easy Fried Rice

Here's an easy way to make some plain rice a little more tasty!

Time: 12 minutes (with pre-cooked rice)

• 3 cups pre-cooked rice (you can cook the rice, then fry it right away also)
• 1 onion, peeled and chopped
• 2 Tbsp. coconut oil
• salt to taste

Heat a large skillet to medium and add the coconut oil. Add the chopped onions and sauté, stirring well, until they are soft and browning on the edges. Add the rice and salt; mix well. Cook for several minutes more, until the rice is hot. You can also add various other things if you like - other veggies, tamari soy sauce, etc.

Nutritional info: 6 servings at 28g carb, 4.5g fat.