I threw a teaser out about this recipe over on my Instagram, way too long ago, and never got around to posting it.  So, without further ado, here is my Paleo-friendly pizza bake– where I toss all my favorite pizza toppings over some shredded squash, mixed up with some sauce, and call it “close enough” to the real deal (without the guilt).

Go ahead & add in any of your favorite pizza toppings, and make it your own!  You can also spice it up any way you like;  I just kept mine simple.

Also, to make life even easier… you can skip shredding the squash and just give it a quick chop!  The choice is yours.

Hope you enjoy  🙂


Print Recipe

Paleo Pizza Bake

Servings: 6
Calories: 308kcal

Ingredients

  • 2 medium yellow squash
  • 1 lb Sweet Chicken Italian Sausage (mine were fully cooked, from TJ's)
  • 1 cup mushrooms sliced and chopped
  • 1/2 red onion diced
  • 1/2 green bell pepper sliced into thin 1" strips
  • 1 1/2 cups tomato sauce of choice (I use the Roasted Garlic Spaghetti Sauce from TJ's)
  • 6 large slices pepperoni roughly chopped
  • 1 tbsp garlic minced

Instructions

  • Preheat the oven to 400ºF, and get out a casserole-style baking dish.
  • Using a hand-held grater or food processor, shred the squash and spread it in an even layer in your baking dish.
  • Chop your sausage into bite-sized pieces, and brown in a large pan over medium-high heat.  Remove from the heat, and stir in your chopped veggies (mushrooms, onion, bell pepper) and tomato sauce.
  • Pour the meat and vegetable mixture over the squash in your baking dish, then top with pepperoni and sprinkle with the minced garlic.
  • Bake at 400ºF for about 30 minutes, or until the vegetables are tender & the pepperoni and garlic look browned.  Your cooking time might vary depending on your oven~ so keep an eye on it for your first try!

Nutrition

Calories: 308kcal | Carbohydrates: 8g | Protein: 14g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 912mg | Fiber: 2g | Sugar: 5g | Iron: 2mg
Filed   one dish meals, pork, Whole 30