Supper: Caveman Pizza (recipe below)
Day 2 went by well, and surprisingly, I’ve not craved sweets as much as I thought I would – more like, carbs and cheese. The meals are awesome so far, so it’s not while I’m eating, but more like when I get hungry…or, when I smell certain smells…or, when I’m just craving a “little something” after supper. Thoughts of flaky biscuits with honey, pancakes, garlic bread, pita bread, tortillas…and queso. Yep. And, I did find a recipe for a golden “biscuit” paleo-style…so I’m super curious to look into that. Not that I NEED it…it just sounds yummy.
Day 2 was marked by a little bit of tiredness, but in all honesty…I felt that eating the food we used to eat, too. So, no big news there! I’m looking forward to getting the JUNK out of my system!!
CAVEMAN PIZZA – serves 2
1 pound ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2-3 cloves garlic, crushed
1/2 to 3/4 cup of your favorite salsa
Red bell pepper, cut into thin strips
Yellow onion, cut into thin strips
(optional) garnish: fresh lime, chopped fresh cilantro
Extra Virgin Olive Oil
Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.
Make the crust. Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and drain off any liquid. Put back in for another 5 minutes if desired.
Cook Your Veggies. Add 2 T of extra virgin olive oil, sea salt (to taste), black pepper (to taste), and garlic powder (to taste) to pan. Add in mushrooms, bell pepper, and onion and cook until they reach desired tenderness. (You can also skip this whole step and put the veggies/mushrooms on raw.)
Assemble your pizza. Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers, onions, and mushrooms on top, pressing them gently into the salsa. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.
Add toppings to your pizza. Remove from the oven and sprinkle with sliced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro, if desired.