Whether you are a long-time paleo foodie, or someone new to the paleo lifestyle, it is likely that you have visited Amy Denmore’s site – Paleo Cupboard. And you have likely pinned many of her amazing recipes (already cooked a number of them), utilized her resources list with frequency, and probably tapped into one of her starting out paleo links for ‘how-to’ tips on navigating tricky situations (think top 10 tips, paleo on the go, and the ultimate quick-start guide)!
Amy is basically a paleo recipe genius. If there is a recipe from your non-paleo days you are missing, she likely has recreated a paleo friendly version for her site. And if you are feeling uninspired in the kitchen, with one scroll through her blog (AND NOW NEW BOOK) you will suddenly feel hungry for all the things and ready to get back to healthy cooking.
Just as Amy’s site has become a favorite in the paleo community, we know with certainty that her JUST RELEASED TODAY book, The Paleo Cupboard Cookbook, will quickly become a favorite! See Amy’s post below to learn more about what you will find in this book, along with a recipe share from the cookbook for Breakfast Pizza.
THE WINNER IS ERIN RIBAR!
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Hello Fellow Foodies!
I am so excited to be able to share this recipe for Paleo Breakfast Pizza with you, straight from my new book The Paleo Cupboard Cookbook, which is releasing November 17th! As a mother of 2 who works a full time job, I know that keeping meals fun, easy and tasty can sometimes be a challenge. My Breakfast Pizza is a fun twist on a traditional comfort food, is a hit with both kids and adults, and makes a great breakfast, lunch or dinner!
I wrote The Paleo Cupboard Cookbook because I love good food, and I truly enjoy spending time in the kitchen combining real food with creative flavors. I know not everyone feels that way, so I wanted to bring you back to the basics by breaking down how to combine spices and herbs to make your dishes amazing, and most importantly to turn out the way YOU want them to taste.
Out of that goal grew over 140 recipes, 4 full weeks’ worth of meal plans, and complete shopping lists, and a whole section dedicated to understanding flavor. I also included a ton of my favorite kitchen and cooking tips that I have learned over my many years of cooking. Each recipe has a helpful icon and special index to let you know if it is 40 minutes or less, egg-free, dairy-free, and/or a kid-favorite, and I also included a section on how to create some of my favorite spices blends right at home, which are very versatile and can be used on almost any protein or vegetable.
Because I know how hard it is to juggle a busy schedule, I made sure to include recipes that are great for weeknights, such as the Simple Slow Cooker Chicken (page 130), Creamy Thai Pasta with Beef Strips (page 86), and Roasted Asparagus with Lemon Sauce (page 196). I also wanted to include recipes that are a little more creative and let you play around in the kitchen, such as my Popcorn Chicken Fried Steak and Gravy (page 94), BLT Scallops with Herb Mayo (page 156), and Pork Vindaloo (page 140).
And since I have kids and know they enjoy the occasional treat, I made sure to include some of my family favorites such as my Lemon Poppy Seed Waffles (page 72), Creamy Chocolate Mousse (page 252), and Watermelon Cake (page 266).
I am so excited about The Paleo Cupboard Cookbook, and I hope you love it as much as I do! Thank you so much To Stacy and Matt for your support – I am so grateful to be able to share this recipe and my cookbook with you!
Pizza purists may turn their noses up at me for calling this pizza, but they can snub all they want; the rest of us will be over here chowing down. The tomatoes release a bit of liquid while baking, and that combined with a bit of runny egg yolk makes a delicious creamy sauce. Don’t feel like you can only eat this for breakfast—it’s good any time of day!
Ingredients
- 2 cups blanched, finely ground Almond Flour
- 1 cup tapioca flour
- 3 large eggs
- ½ cup almond milk
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon ground black pepper
- 1 large tomato (about ½ pound), thinly sliced
- 1 cup fresh baby spinach
- ½ cup thinly sliced red onion (about 1 small)
- 4 strips thick-cut bacon, cooked and crumbled
- 6 large eggs
Instructions
- Place an oven rack in the middle position and preheat the oven to 425°F. Line a 9-by-13-inch baking sheet with parchment paper or a baking mat.
- Place all the crust ingredients in a food processor or blender and blend for 30 seconds, or until you have a thick but smooth batter. Use a rubber spatula to spread the batter in a thin layer on the prepared baking sheet, leaving about an inch between the batter and the edge of the pan on all sides. Bake for 10 to 12 minutes, until the dough is light golden brown.
- Remove the crust from the oven and add the toppings in layers, starting with the sliced tomatoes, then the spinach, onion, and bacon. Crack an egg into a small bowl or measuring cup and then slide it onto the top of the pizza toppings. Continue with the rest of the eggs, leaving a bit of space around each egg.
- Return the pan to the oven and bake for another 10 to 12 minutes, until the egg whites are cooked through and the yolks are cooked to your liking. Remove from the oven, sprinkle with a little ground pepper if desired, slice, and serve.
- Tip: You don’t have to stick to the toppings listed here! Try mixing and matching whatever toppings you like, such as sliced mushrooms, cooked sausage, or chopped broccoli, or add fresh toppings, such as sliced avocado or a sprinkle of chopped cilantro, right before serving.
Notes
Prep Time: 10 minutes Cook Time: 25 minutes Yield: One 9-by-13-inch pizza (4 to 6 servings)
GIVEAWAY
And now, here is your chance to win a copy of The Paleo Cupboard Cookbook!!
To enter follow the instructions below:
We’ll pick and announce the winner in one week, and don’t forget to follow Matt’s giveaway rules!
- Please use a valid email address when entering. I cannot use my dowsing rods to attempt to find which bytes form your contact address!
- Please respond within 48 hours or I will have to pick a new winner! I have a certain set of skills that make me a nightmare to people who don’t respond: the ability to randomly draw again.
- Please be a US or Canada resident. My mana is too low to cast a Teleportation Spell!
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/11/Amy-Densmore.jpg[/author_image] [author_info]Amy Densmore is the author of The Paleo Cupboard Cookbook, and a full-time working mother of 2 amazing girls. Amy started on a Paleo Diet because she was suffering from extreme fatigue, severe headaches, and numerous other health issues. Once she eliminated grains, gluten, legumes and lactose Amy immediately started feeling better, and it inspired her to start her blog, PaleoCupboard.com, so that she could help others find the same great benefits that she had found through a real food lifestyle. Amy believes that good food and laughter are truly the best medicine, and she likes to spend her free time in the kitchen smiling and creating new recipes to share with her fellow foodies. Connect with Amy: Facebook | Pinterest | Instagram | Twitter |[/author_info] [/author]
