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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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October 24, 2008

Son of Grok’s Primal Pizza Recipe

By Mark Sisson
103 Comments

I was at the gym yesterday when a fellow weightlifter and I got to talking about diet (for lack of a better word) and nutrition. He listened intently, interested in the philosophical foundation upon which the Primal eating plan is based. At the end of the conversation he had the same response I get from many people new to the Primal Blueprint. It started off with “I could never…” and ended with admiration in my ability to be so diligent about what I put in my body. It seems that most people get hung up on a couple things they think (and maybe they’re right) they could never “give up”. For some people it’s tortilla chips or ice cream. For others it’s fast food or pizza.

This reaction bothers me for a number of reasons. First off, I never feel short-changed, cheated or deprived, and I think most people on the PB feel the same way. The overwhelming variety of fresh and clean vegetables, fruits, meats and fats as mother nature intended satisfy me to my heart’s (and belly’s) content. Yes, there is a life after bland bread, tasteless grains and processed junk food. As I’ve said before: Once you go Primal, you’ll never go back.

Secondly, people use the “I could never…” statement as a reason to not try at all. Because they think they could never do one part of the program they don’t give the rest of it a chance. They neglect to realize that it isn’t an all or nothing proposition. For one, we have Sensible Vices and understand that even the most indulgent foods in moderation won’t completely derail your health and wellness. For two, sometimes there are alternatives that provide the same satisfaction without any compromises whatsoever. Case in point this extremely timely email I received from our faithful reader, commenter and friend, Son of Grok. (By the way – Check out Son of Grok’s story about going Primal here.)

Now I don’t mean to come down too hard on my workout buddy, because I completely understand the knee-jerk reaction. But it is such a common response I thought I’d do a little venting. Do you have similar experiences with people you’ve told about the Primal Blueprint? I’d love to hear your stories and the ways in which you’ve handled them. And for all those people that respond with “I could never… give up pizza,” here is your Primal response: Son of Grok’s Primal Pizza Recipe.

_______________________________________________________________

Mark,

I have to admit that I have been selfishly hoarding many of my recipes with the idea that if I start a blog myself, I will have some material. This recipe that my wife and I created last night was just too good to pass up though!

One major weakness for me that I crave and miss since going Primal is pizza. I just love that warm cheesy goodness. Anyways, want to know what we ate last night?

I can sense you cringing from here, but wait! I assure you that you will 100% approve of this pizza as Primal!  Let me assure you as well… this one is delicious!

The recipe:
As you can see, this makes a large pizza. Feeds about 4 so plan accordingly! This recipe is high in dairy but for pizza, I will make the exception!

Ingredients:
Crust:
2 Cups Almond Meal/Flour
2 Eggs
2 Tsp Extra Virgin Olive Oil
1 Tsp salt

Sauce:
1 Can Tomato Paste
1-2 Cups Water (To desired thickness)
1 Tsp Dried Oregano
1 Tsp Garlic

Toppings:
Whatever you want!
We used fresh shredded swiss and mozzarella, chicken, bacon and onion!

Instructions:

Crust:
1. Pre-heat oven to 350 degrees
2. Mix all ingredients in a large mixing bowl. This should give you a ball of “dough”. If your dough is too “mushy” (like mine was), continue to add almond flour until you get a good consistency.
3. Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
4. Press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
5. Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.

Sauce:
1. In a saucepan, combine all ingredients. Use water to desired thickness. We like ours pretty thick. Feel free to add more spice if you want it, too.
2. Simmer on stove for approximately 15 minutes.

Toppings:
You will want to pre-cook any meat going on your pizza. Veggies can go on fresh and raw, or cooked depending on your preference. Your favorite cheese will do, but I recommend the 50/50 mix of mozzarella and swiss that we used. It melted perfectly and tasted great!

Put it all together:
1. After crust comes out of the oven, spread sauce evenly over crust.
2. Add your cheese and toppings evenly on top of sauce.
3. Put back in the oven and bake at 350 degrees for approximately 15 more minutes. Cheese should be evenly melted.
4. Slice and enjoy!

Further Reading:

Recipes: Alternative to Grains

The Original Sensible Vices

The Art of Compromise

How to Eat More Chocolate and Drink More Wine Every Day

Is All Chocolate Created Equal?

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103 Comments on "Son of Grok’s Primal Pizza Recipe"

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Alex
Alex
7 years 11 months ago
I hear that so often – how can you not eat bread? Don’t you miss ? Wow, you are disciplined (if they only knew!)! I could never give up ! I tend to think to myself that they must not care about their health, if that is the case, but I think it is more that people don’t really believe that bread is “bad” for them. I’ve given up trying to explain (unless someone really wants to know, which most people don’t – I sometimes even just say I’m allergic to wheat!). Anyway, the pizza looks great. I was going… Read more »
StevenPrimal
StevenPrimal
6 years 3 months ago
As I was reading your post Alex, I started thinking about the things I have given up to go Primal. I have compiled a short list to tell my friends next time they ask he how I do it… 1. A large percentage chance of dying of heart disease; 2. Horrible tasting lowfat dressings, condiments, and other acoutrimonts to my meals; 3. Worrying about losing weight; 4. Constant hunger pangs; 5. Constantly watching what I eat and counting calories; 6. Feeling horrible and tired about an hour after lunch; 7. Dry skin; and 8. Being fat. So, next time someone… Read more »
Rachel
Rachel
6 years 2 months ago

That is awesome! Thanks for changing the perspective around! I’m going to make a list for myself 🙂

McFly
McFly
7 years 11 months ago

Wonderful! Now if only there was a Primal Taco…

Paleoga
4 years 11 months ago

I take parmesan cheese, shred it finely in a food processor and make a few small piles of it on a buttered cookie sheet.. broil it for 3 or 4 minutes until it’s brown on top and pull them out. Take them off the pan promptly and drape over a bowl. As they cool, they harden.. becoming cheese taco shells =) =) =) crunchy on the outside and gooey and warm inside. Nommm

Icepyk
Icepyk
4 years 6 months ago

HOLY CRAP does this ever sound good!!!

Gretchen
Gretchen
3 years 10 months ago

These are actually MEXICAN! For real! And sooo freaking delicious! They’re called a “chicharron de queso”. Thanks for reminding me of them!

Shoeless Mark
Shoeless Mark
3 years 7 months ago

I have seen a taco using slices of jicama as the shell. I haven’t tried it, though.

RadiantLux
RadiantLux
4 years 9 months ago

lettuce wrapped tacos

vanessa
vanessa
4 years 8 months ago

you can butterfly a peice of chicken, steak and stuff it with all your favorite taco fillings.

zeejayem
zeejayem
4 years 3 months ago

You could make the taco shells out of bacon.

Christal
Christal
2 years 6 months ago

If you slice Jicama very thin it will bend make a taco shape has grand crunch and flavor and you can fill it with anything ….tacos work for me…guacamole…whatever.

Richard Nikoley
7 years 11 months ago

Cool. I’m going to try this. I had wondered how the almond flour would work.

Here’s another version using cauliflower that came out quite good:

http://www.freetheanimal.com/root/2008/10/making-cauliflower-crust-pizza.html

Son of Grok
Son of Grok
7 years 11 months ago
My wife and I have some pretty awesome dinners. When people make a comment about having to give things up or how disciplined I must be, I just tell them what I CAN eat. After describing a few of our dinners and getting their mouths watering, it becomes pretty apparent that we eat well and its really no sacrifice at all. Note: Most of our meals are dairy free too but we don’t have to feel bad about having pizza with this recipe. When we started “inventing” it, I really did not think it would work even half as well… Read more »
Son of Grok
Son of Grok
7 years 11 months ago

McFly and everyone,
I tracked Richards pizza link back to a plethora of amazing mexican food recipes on a site called the “low carb examiner”. They have recipes that sub a mixture of zuchini, eggs and cheese in for tortillas, corn chips, tostada shells and all of that. There are your primal tacos! Use the recipe for chell and add your taco fixins! The wife and I will try this one out and see how it fairs..

Erin
Erin
7 years 11 months ago
I was one of those “I could never…” people. My friend started the PB a year ago and talked about it constantly. I was so burnt out hearing about it, I thought he was crazy. But over the months he lost like 60 pounds and I thought, “Well, maybe it’s not all that bad.” and then I started coming here and learning about it on my own. And then it started to make sense, and didn’t sound so crazy or impossible. So I gave it a shot, and I’ve been at it since July. I have lost almost 20 pounds… Read more »
Mark Sisson
7 years 11 months ago

Congratulations, Erin. I am always so glad to hear success stories. Keep up the great work and tell your friends!

Mark

Erin
Erin
7 years 11 months ago

One more thing… I wonder if this “dough” would work for pasta? I might try it… I need some almond flour though. I have a feeling it’ll just fall apart. Maybe some extra eggs would help. If anyone else decides to try it, let us know how it goes!

naiadknight
naiadknight
6 years 6 months ago

Erin,
I realize this post comes nearly a year and a half after your original post, but I too was a pasta freak. I actually started used zucchini to make noodles. I use a Y- peeler to get the noodles thin enough and then cut it to whatever size noodle the recipe calls for. Saute’ in butter (or your oil of choice)until the perfect texture (al dente was a few minutes.) It has this wonderful crisp nuttiness that real pasta can’t imagine getting near.

Son of Grok
Son of Grok
7 years 11 months ago

Erin,
I don’t think that it will work for noodles. You might be wasting your precious almond flour trying it. The crust is almost like one big almond cookie. It works well for the pizza but it might be to “crumbly” for noodles.

Holly
Holly
7 years 11 months ago

Erin –
Pasta (particularly spaghetti) used to be a favorite of mine (and no, I don’t have any idea as to why). So I was super happy to find spaghetti squash. You should try that instead of trying to make your own noodles. To make it the most like pasta, be sure to cook it long enough. You can then add any pasta sauces/toppings that you want.
Mark posted a good recipe a little while back. Here’s the link: http://www.marksdailyapple.com/fantastic-fall-recipes/

Calvin Sweeney
Calvin Sweeney
7 years 11 months ago
Hey Mark, I can totally relate to your post. Like Mark, I’m lean & muscular, and don’t have a bloated look (non-Primal diet), “beach body” look (excessive chest/bicep work at the expense of balanced functional exercises), or hunched posture look (from a lack of core strength & flexibility). Of course, like I’m sure Mark does, I frequently get asked what’s my secret to staying so fit, healthy, lean, etc. As a policy, I never offer unsolicited advice (although it sure would be easy–e.g., noticing the obese, with their shopping cart full of un-food while reading the latest weight-loss-program magazine cover… Read more »
Shoeless Mark
Shoeless Mark
3 years 7 months ago

Awesome advise!

Mark Sisson
7 years 11 months ago

Calvin –

Thanks so much for the nice words. This is the idea behind MDA – to have a one stop shop for people to learn how to get lean, fit, ripped and healthy. It really is a pretty simple formula, and your email does a great job of summing it all up. Thanks for the testimonial and the referrals. I can’t do it alone, so every referral is really appreciated.

Cheers!

Mark

(Two great testimonials in a single comment board is making my day! Keep up the great work, everyone!)

Andrew R
7 years 11 months ago
Hey Mark, My favorite part of this post is the part that states “it isn’t an all or nothing proposition”. So true! For me, I’ve had quite a few of the components of the Primal Blueprint down cold for some time. I’ve found that just by incorporating some of the small things, such as eliminating grains, processed foods, sugar etc. that I have seen fantastic gains that people notice. I want to make it clear to people that I have adopted a Paleo lifestyle because I gained the understanding of WHY it works based off of the Primal Blueprint, that’s… Read more »
Son of Grok
Son of Grok
7 years 11 months ago

I ran a slice (1/8 of the pie) through fitday for an analysis and this is what it came up with. This includes the toppings as we had them.

Calories 397.5
Fat 28.7g
Carbs 12.85g
Protien 25.9g

According to fit day, The calorie breakdown is:
Fat – 62%
Protien – 25%
Carbs – 13%

idamonster
idamonster
4 years 6 months ago

Thanks for doing this.

Mark Sisson
7 years 11 months ago

The whole place is rockin’ today.

Son of Grok- Thanks again for the recipe and great job on the FitDay breakdown – I love it.

Andrew R. – Great story and blog post. Keep up the great work.

Liz
Liz
7 years 11 months ago
Dear Mark, I’m slowly moving closer and closer towards the PB lifestyle. I gave up bread and many other overly processed ‘foods’ easily, have my own veggie garden, stopped using chemicals around the home and on my skin (everyone should buy a chlorine shower filter like you suggested in a previous post, they’re great!), am exercising primally and have made other positive changes. And I’m only 19, imagine if I spend my whole life eating primally, I might live to 150! I know full well that this eating style includes a plethora of wonderful, wholesome foods, but I’m a real… Read more »
Crystal
Crystal
7 years 11 months ago

I started eating this way about 8 years ago. Everyone still tells me it’s unrealistic. LOL.

McFly-If you eat cheese, it’s really easy to make taco shells out of provolone cheese slices. Butter a plate and microwave until golden. Take out and fold over with a fork in the shape of a taco shell for about 1 minute. Looks and tastes like a taco shell. Taco salads are great too.

Donna
Donna
7 years 11 months ago
Son of Grok, thanks for sharing your recipe. I’ve never been one to eat pizza, but these ingredients i have to try. For me, i’d use goat cheese, my preference. When someone says “I can’t give up this or that food.” I use myself as an example. I used to be addicted to ice cream. I knew i should give it up. One day i realized i just needed to change my “way of thinking.” I started saying to myself I WILL give it up. It’s amazing how much power there is in what you tell yourself you “can” do.… Read more »
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[…] helps), food labels moving to the front of packages (too bad no one understands them), primal pizza, the KFC challenge, tweaking food to trick your brain, diet pills understudied and overhyped (no […]

Tom Parker - Free Fitness Tips
7 years 10 months ago
Hi Mark, Whilst I my diet is nowhere near the primal blueprint at the moment I have made significant changes to it since I started reading your blog. For example, I have made the switch to wholemeal bread, cereal, rice and pasta etc (I used to eat white) and on non-training days I do avoid the grains completely. I just find (at least for now) I still need those carbs to keep me going on training days. Anyway, thanks for the primal pizza recipe. Although I only eat pizza occasionally (as I know it’s not good for me) I won’t… Read more »
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[…] Son of Grok’s Primal Pizza Recipe […]

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[…] SoG Primal Pizza […]

Keath
7 years 9 months ago

Making this right now. Make sure you lube up your hands with oil when working with this dough or it will stick to your hands.

chris
7 years 9 months ago

Do you have any idea what the nutritional breakdown on this is like? I’ve found that a lot of the recipes that involve substituting almond flour for regular flour are REALLY caloric.

It’s probably still better than grains, but it is a concern of mine. I was making pancakes in the morning with almond flour, coconut milk and eggs.

Once day I did the math and realized my breakfast had been 1500 calories!

dodny
dodny
5 years 1 month ago

well, that just means you can eat less of it and still add that delightful bowl of fresh veggies to it 😀

Son of Grok
7 years 9 months ago

Chris,
Check out my comment further up in the post. I broke out the nutritional information per fitday.

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[…] love Pizza too which is why i created a delicious and suprisingly health SoG Primal Pizza recipe! Filed under: Rants and Rambles Article tags: Obesity, Overeating, […]

roman
roman
7 years 9 months ago

I like this recipe… Many chefs use flour to the dough doesn’t stick…I use powdered soy protein when I make my dough instead of flour

Trygve
Trygve
7 years 8 months ago

The recipe was wonderfull, but i have a few questions. My crust got really dark and also its very hard to work with. What about using some water aswell to make it thinner? or something else. Btw are pasturized cheese bad? or can i get unpasturized cheese anywhere?

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[…] manage to make it work in completely different climates. I even learned how to make a killer Primal Pizza crust. I’m not sure if there are any good ways to create formal groups or forums through Twitter […]

alex
alex
7 years 5 months ago

“Do you have any idea what the nutritional breakdown on this is like? I’ve found that a lot of the recipes that involve substituting almond flour for regular flour are REALLY caloric.

It’s probably still better than grains, but it is a concern of mine. I was making pancakes in the morning with almond flour, coconut milk and eggs.

Once day I did the math and realized my breakfast had been 1500 calories!”

awesome! I am a pescatarian weight lifter with a high metabolism, trying to gain weight and interested in the primal blueprint. I will try almond flour!

Berto
7 years 5 months ago

Allright, I just made this and am eating my second slice as we speak.

I LOVE IT! When I make it right next time (see below), this will work great for my Sunday pizza cravings.

I added pure mozzarella, bacon, red onion, and chicken.

I had trouble handling the ‘dough’, and didn’t spread it out enough. So now my pizza is a bit too thick — every bite has a bit too high of dough-to-sauce/cheese ratio.

Next time I’ll spread it thinner and it’ll be perfect. Tons of calories here, which I’m going to need these for my swim today anyway.

alex
alex
7 years 5 months ago

i made this last night – very good overall, although it is quite dry and grainy so I couldnt eat more than half a small pizza at any one time. I recommend spreadig the tomato sauce all the way to the edges to combat the dryness of the crust. maybe adding some butter would help too?

Grok
7 years 4 months ago

I have a version of this. Posted a pic last week. My creation is a 15″

I do a combo of riced cauliflower and almond flour.
http://castlegrok.com/pizza-picture/

Tom
7 years 2 months ago

You don’t have to buy almond flour. I bought raw almonds in the bulk food section of my grocery and ground them up in my blender, worked fine and way cheaper. This pizza is amazingly delicious, the crust is crispy like a traditional one and with the sauce and toppings, it was so tasty. I could eat it all the time.

wave_twister
7 years 1 month ago

There are some things I will never give up in life. Pizza being one of them. Spaghetti is another, especially when there is a huge loaf of garlic bread – all the murderers of health. Ahh, I love it. In fact I only treat myself to spaghetti or pizza once every other month or so…and it has to be on a day where I really killed it working out – like sh!t a kidney style (pardon my American English).

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[…] There are several varieties of paleo pizza on the net, including some great ones from bloggers Son of Grok and Scott Hagnas. This version is similar to both of those, but I added flaxmeal to achieve a more […]

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[…] Strength and Conditioning. They tried out a recipe featured on Mark’s Daily Apple for “Primal Pizza” and had the above result. Here’s the key for the crucial component — the […]

Candice
6 years 10 months ago

I made this for lunch today and it was terrific!! I made a half recipe and rolled out the dough with a pin to reduce thickness (though personally I like thicker pizza). I’m very sensitive to sugar so I just diced whole canned tomatoes with peppers, onion, garlic and the rest of SOG’s ingredients.

I topped with the sauce and a little goat’s cheese. I will definitely be making this for non-primal friends as well.

Thanks SOG!

Kyle
Kyle
6 years 10 months ago

Does this work as well with other non-grain flour types?

I had coconut flour and tried that. The ‘crust’ came out really mealy and crumbly. Had to eat it with a fork =/

Grok
6 years 10 months ago

I usually do veggie based. If cooked properly, they can be held and eaten just like normal pizza. See my pizza section: http://castlegrok.com/tag/pizza/

GG
6 years 8 months ago

Ever try making a meat crust or… cauliflower/zucchini crust?

Alcinda Moore
Alcinda Moore
6 years 8 months ago

Sounds good!! Make it as a “white pizza” too….olive oil, spices to taste, garlic and cheese, that’s it. No sauce. Yummy!!!

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[…] So, when I came upon this recipe for a gluten free pizza, I thought I would give it a try (originally posted here). […]

Tom
Tom
6 years 6 months ago

What exactly is in the can of tomato paste? Since I’m in Ireland, we don’t seem to have everything you guys have over there. Can you list the ingredients for it please?

Lisa
Lisa
6 years 6 months ago

Tom, I’m in Ireland too, I’m guessing “tomato paste” would equate to tomato puree, which you can get in tubes and small tins here.

naiadknight
naiadknight
6 years 6 months ago

It’s essentially a very thick tomato puree. It has about the consistency of paste and is often used as a thickener or sauce base.

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[…] made some very slight adaptations to the recipes of Sierra and SOG , and this is what we use now when we want a gluten-free pizza […]

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[…] Son of Grok’s Famous Pizza Crust […]

Al
Al
6 years 3 months ago

There was no cans of tomato sauce in the paleolithic age, and there was no cheese either. Dairy products never existed. This is far from “Primal.”

dodny
dodny
5 years 1 month ago

There were no computers in the paleolithic age, and there were no blog posts or comments either. Emails never existed. Just get out of the cult wagon please 😀

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[…] you die-hard pizza lovers might even be able to turn this clafouti into the perfect pizza crust. We haven’t tried it ourselves but can imagine adding sausage to the batter and then in the […]

Primal Toad
6 years 2 months ago

This looks and sounds great! I have eaten pizza once since I have been primal and it was during the first month. I have been primal for 3 months and have zero cravings for pizza even though I used to LOVE it.

Nonetheless, I will be sure to give this a try soon when the time is right.

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