If you are missing pizza on your Whole30 or low carb diet, you’ll want to make these Paleo Pizza Stuffed Peppers that’s delicious and full of hidden veggies!
This is a recipe that’s easy to make, healthy while tasting indulgent, and so fun to eat for both adults and kids. One of the things I miss on my paleo/gluten free diet is a good slice of pizza. I lived in NYC for 10 years and my love for pizza still stays strong. So I have a few recipes already that replicate that delicious pizza taste, and this is one of my favorites.
These Whole30 & Paleo Pizza Stuffed Peppers are jam packed with your favorite pizza flavors, and you can customize it with various toppings. I added pepperoni to mine because I freakin’ love pepperoni. If you aren’t on a sugar detox and/or if you are looking to make this more keto and higher in fat, you can always add some cheese as well. I don’t do well on most dairy so I left it out and it was still delicious.
I also snuck in some extra nutrients in these Paleo Pizza Stuffed Peppers by having half of the filling be cauliflower rice instead of all meat. So if you have picky eaters in your house who eat around the veggies on their plates, you can be sure that they’ll eat all vegetables in this recipe without even knowing.
Eating healthy does not have to be bland, tasteless, and boring, and these Paleo Pizza Stuffed Peppers are a definite proof of that. If you try out this recipe, let me know what you think of it below! I seriously love hearing your thoughts and comments, and it helps me keep improving my content. Thanks all!
Whole3 & Paleo Pizza Stuffed Peppers
Servings:4stuffed bell peppers
If you are missing pizza on your Whole30 or low carb diet, you'll want to make these Paleo Pizza Stuffed Peppers that's delicious and full of hidden veggies!
2cupscauliflower riceabout 1/2 head of cauliflower
1/4tspground black pepper
1cupmarinara or pizza saucesugar free
Optional:2 ozchopped pepperoni*, plus more for toppingomit for sugar detox
Optional:Your favorite shredded cheese
Chopped basil leaves, red pepper flakes, garlic powder, and/or your favorite toppingfor garnish
Preheat oven to 375 degrees F, and grease a baking dish just big enough to fit the 4 bell peppers standing upright.
Slice off the tops of the bell peppers and scrape out the seeds and membranes.
Bring a large pot of water to a boil over high heat, then add the bell peppers to the water and let them boil for 10 minutes.
Transfer the bell peppers to the baking dish, standing them upright.
Heat coconut oil in a large skillet over medium high heat.
Add onion and garlic and cook stirring for 3 minutes.
Add ground beef, cauliflower rice, sea salt, and ground pepper. Cook stirring until the beef is browned and the cauliflower rice is soft and cooked through, about 5-7 minutes.
Add marinara or pizza sauce and dried oregano, and stir into the mixture. Cook for 2-3 minutes until the sauce is heated through and thickened.
Remove from heat and stir in pepperoni, if using.*
Spoon the meat mixture into the bell peppers evenly until they are all filled up. Top with more pepperoni pieces and cheese, if using.
Bake in the oven for 30 minutes.
Serve sprinkled with your favorite toppings.
* If you aren't using pepperoni, you may want to add a bit more sea salt to taste.
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You’ll want to make this easy and delicious paleo breakfast pizza for your next weekend brunch!
Oy, Monday. I just came home from an appointment with my new naturopathic chiropractor, and he told me my adrenals are shot. The past few months have been extremely stressful with the wedding, moving, and just life stuff and it’s been showing through my health. My digestion has been off, my brain fog has been coming back, and I’ve been tired AF for no reason.
Time to get back to working on my stress and getting back to my meditation routine! It’s frustrating, but I’m thankful that I know the source of my health problems and that I have someone I can trust to work with.
Coming home after this disappointing appointment, I was very happy to have this leftover paleo breakfast pizza to cheer me up. This pizza is such a feast for the eye and the stomach, and I’m sad that I’ve never made a breakfast pizza before this. I’ve been missing out!
This paleo breakfast pizza has all my favorite toppings. Bacon? Eggs? Avocados? Heck yes to all. The crispy sweet potato crust holds everything together beautifully and the combination of the flavors is pretty much epic. If you aren’t a fan of these toppings, you can easily customize it with whatever ingredients you like! That’s the beauty of making your own pizza, right?
Tell me in the comments below: what would you put on your breakfast pizza?
I’m back home after a fun weekend at Sonoma County with friends I have known over half of my lifetime. One of my childhood friends and I have the same exact birthday (it’s tomorrow… yikes!) so we did a weekend getaway to celebrate our big 3-0 in wine country. The entire weekend was filled with wine, laughing, reminiscing, eating, and more wine. It felt so good to connect with old friends who I rarely see anymore.
While I didn’t partake in any of the wine drinking (I quit drinking about a year ago), I did eat some really great delicious food. At one of the wineries, they were selling pizza that everyone was able to eat except for me. These kinds of social situations do not bother me at all anymore, but I have been craving pizza ever since I was surrounded by the delicious looking slices that smelled divine fresh out of the oven. So of course, I had to make pizza at home that I can eat!
Spaghetti squash is everywhere during this time of year in this part of the world, and I got the idea to use it as a pizza crust when I didn’t know what to do with the one that’s been sitting on my counter for over a week. I figured, if it didn’t work out, then I’m sure I’ll eat it anyway with some pizza sauce and toppings because you can never go wrong with those flavors.
Thankfully, I loved how it turned out! It won’t be like a real pizza crust in texture. This crust is thinner and more fragile, so I wouldn’t load it up with heavy toppings. However, it does still hold up well and tastes really great. If you make this expecting a traditional pizza, then you may be disappointed.
However, if you are like me and you are looking for a delicious gluten-free and low carb alternative when the pizza craving hits, this spaghetti squash pizza crust will definitely hit the spot!
Pizza toppings: tomato sauce, cheese, pepperoni, mushrooms, etc.
Preheat the oven to 400 degrees F.
Cut the spaghetti squash in half and place cut side down on a baking sheet.
Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.**
Remove the seeds, and use a fork to loosen the spaghetti squash threads. Rest until cool enough to handle.
Once the squash has cooled, remove the threads and wrap them in a kitchen towel, paper towel, or a cheesecloth. Squeeze out as much water as possible. This may take some time and muscle. Make sure to leave the least bit of moisture to ensure a crispy crust.
Place the threads in a large bowl, and add coconut flour, egg, oregano, garlic power, salt, and pepper. Mix well with your hands.
Place a parchment on a baking sheet. Pour the dough mixture on the parchment paper and press it into a thin even layer, about 1/4 inch thick.
Bake in the oven for 20-25 minutes until the edges start to brown.
Remove from oven and top with tomato sauce and your favorite pizza toppings.
Bake for additional 10 minutes.
Cool for 5 minutes before slicing and enjoying!
**If you have an Instant Pot, cook the spaghetti squash using the following method: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.