There's probably a thousand different ways to make a paleo/primal friendly version of pizza. I've tried meat crust, spinach crust, almond flour-and-flaxseed crust and cauliflower crust. But I have to say, hands down, my favorite way of enjoying pizza is ditching the idea of a carrier altogether in favor of just settling in with a knife and fork.
Since going crust-free, I hardly miss it…given the fact that I like topping my pizza with just about anything and everything that sounds good at the time, the flavors that I love are all still there, just in a messier version!
My mom recently introduced me to a zucchini-crust; basically, broiled zucchini and/or yellow squash that was topped with sauce, cheese and toppings, broiled again until the cheese was perfectly melty and golden.
It was certainly delicious, and warranted an honorable mention. Chris wasn't a fan, however, since the zucchini just cooked down and became 'slimy, and after hearing that, the kids wanted nothing to do with it.
Thank you, dear.
I wasn't giving up, though. I wanted something easy and delicious, all the pizza flavor without the hassle of making a crust of some sort. So I decided to take the plethora of bell peppers that I had on hand and put a spin on both pizza and stuffed peppers that ended up pleasing everyone.
I removed the stems and seeds of 4 bell peppers, and filled them with a few tablespoons of pizza sauce in the bottom of each, then layered in all the goodies: homemade sausage, a little homemade bacon, mushrooms, olives, tomatoes, and cheese. I had enough room to repeat the layers twice, then to top with more sauce, mozzarella and some pepperoni.
The peppers went into the oven for about 20 minutes at 475F, or until the cheese was 'just right'.
I had to let them cool, much to my dismay…they were way too hot for about 15 minutes. But once I finally cut into them….
These even kept well, tucked into a container in the fridge once they'd cooled. I took one with me to a working lunch the next day, and enjoyed every darn bite. And yes, they are even good cold, leftover, for breakfast.