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    Shanster's Avatar
    Shanster is offline Senior Member
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    Pizza substitute?

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    Anyone have a great pizza substitute? Toppings are ok but what can we use for crust??? I hear there is a recipie for meat-za... could this be true? Praying to the primal gods above....

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    Cubbieblue's Avatar
    Cubbieblue is offline Junior Member
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    Almost every Friday I make a pizza out of cauliflower, mozz cheese, and egg. One cup, one cup, to 1 egg is the ratio. Just google cauliflower pizza and you can find some recipes. Brown some sausage in between. Put it on top with more cheese, some natural tomato sauce with not a lot of sugar, and whatever else you want and you are good to go.

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    ChocoTaco369's Avatar
    ChocoTaco369 is offline Senior Member
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    I've had very good luck using white rice flour fermented for a "sourdough" taste. It's not low carb, but neither is Primal. It is, however, very low in toxin, so if you do carbs, it's fine. The high GI of white rice is negligible once you add sauce, cheese and toppings. It's the closest thing you'll get to real pizza anyway.



    If you're interested, here's how you do it:

    http://www.marksdailyapple.com/forum...tml#post493494
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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    mrsgp101310's Avatar
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    Ask and you shall receive!! I posted this exact post several weeks ago when I began my primal journey The hubs wasn't very happy we weren't having our usual Friday night pizza and I was shown the way to the Meatza and it has become our new Friday night staple. I just had a piece for lunch an hour ago Here's a link to one of the recipe's-
    Meatza! Meatza! | the Justin Owings page

    If you do a meatza search, there are a few more as well. Enjoy

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    kennelmom's Avatar
    kennelmom is offline Senior Member
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    Meatza is not a substitute for pizza. there may be recipes out there that taste good (I've yet to find one...and my husband has banned meatza from our house due to some unfortunate attempts), but meat crust is not, nor will it ever be, a substitute for bread crust. It's entirely different.

    When I REALLY want pizza, I just have pizza and be done with it. I love pizza almost like I love no other food. I swear, I could eat it every day. But I don't...now it's a very rare treat and I enjoy the hell out of it!

    Chocotaco's primal pizza looks pretty good.
    Heather and the hounds - Make a Fast Friend, Adopt a Greyhound!

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    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    The only thing you need to know about pizza is...
    MEATZA

    I know heather said "meh", but it does the trick for hubby & I
    --Trish (Bork)
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    Rivvin's Avatar
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    This stuff makes the best damn pizza ever: Gluten free bread mixes and gluten free frozen dough - Chebe Bread

    Seriously, it's absolutely fantastic and super easy to make. You are doing yourself a disservice to not even try it once.

    I can also be used for tons of other recipes... I have a post I'm working on that demonstrates just how versatile it is.

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    Goldsmith's Avatar
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    Quote Originally Posted by Dr. Bork Bork View Post
    The only thing you need to know about pizza is...
    MEATZA
    Very true... I'd rather have a meatza than regular pizza.
    "Canned food is a perversion,' Ignatius said. 'I suspect that it is ultimately very damaging to the soul."
    - John Kennedy Toole (A Confederacy of Dunces)

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    Shanster's Avatar
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    Wow - so cool that we aren't the only ones who had pizza Friday....

    We will hit 30 days at the end of this month and we were gonna have a traditional pizza to experiment and see what effects we feel after eating grains... but wanted to try some alternatives first... thanks so much for all the good recipies!

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    dkd2001's Avatar
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    I use chicken meatza. Pound a chicken breast inside a 1 gal. ziploc bag until it pretty much fills up the bag. I then slit the bag and lay it out on a cookie sheet with parchment paper coated with coconut oil. You can actually push the piece together like a piecrust to fill in any holes.

    Top with pizza toppings. Bake at 425 F for 15 min and check for doneness of topping. I use LOTS of cheese, which helps hold it together -- usually Moz. and Parm.

    Cut into 2 inch or so squares, which aren't too droopy. (It is very much a thin-crust style pizza.)

    I have made white pizza with feta, pesto-based, and tomato sauce-based. All great. You can add some sausage, or ham or whatever meat on top, too. All excellent.

    Also good cold or cut up in a omelette the next day.
    Life is an ongoing Experiment of One, so here's to science!

    My Primal Journal: http://www.marksdailyapple.com/forum/thread37576.html

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