I grew up in eastern Pennsylvania, where hoagies were known as "subs" and homemade rolls from Philadelphia were trucked into local sandwich shops and restaurants...Read More
Paleo Pizza Noodles
Oh, pizza! Is there anything we paleo people love-hate as much as you?!
Legendary punk rocker Henry Rollins said, “Pizza makes me think that anything is possible.”
These zucchini noodles from my cookbook Well Fed Weeknights are topped with a quick, homemade Italian sausage, plus pepperoni, jalapeños, and olives—and they’ll make you feel like you can conquer the world. Pile them in a big bowl and daydream about all you’ll accomplish, fueled by vegetables and spices.
And about those spices! If you have a batch of my Sugar-Free Italian Sausage Seasoning and/or Pizza Seasoning on hand, this recipe goes even faster! Use the Italian Sausage Seasoning for the meats in the “Toppings” section instead of the spices listed—and the Pizza Seasoning in place of the spices in the “Sauce” section.
With an easy (and tasty) modification, this recipe becomes Whole30 friendly! See note below.
Paleo Pizza Noodles
Serves 2-4 | Total time 30-35 minutes | Tools: spiralizer, colander
2–2 1/2 pounds zucchini
1 tablespoon salt
3/4 pound ground beef
3/4 pound ground pork
1 teaspoon salt
1 teaspoon dried parsley
3/4 teaspoon dried Italian herbs
1/4 teaspoon ground black pepper
1/4 teaspoon coarse (granulated) garlic powder
1/4 teaspoon paprika
1/4 teaspoon fennel seeds
1/8 teaspoon crushed red pepper flakes
1 (4-ounce) package Applegate Farms Uncured Pork Pepperoni
1/2 cup pitted black olives
a few pickled jalapeño slices
1 tablespoon extra-virgin olive oil
2 cloves garlic
1 (28-ounce) can fire-roasted diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/8 teaspoon salt
1/8 teaspoon coarse (granulated) garlic powder
1/8 teaspoon onion powder
pinch crushed red pepper flakes
2 large eggs
10–12 fresh basil leaves
extra-virgin olive oil, more basil leaves
Prep the noodles. Julienne the zucchini with the spiralizer. Place the noodles in a colander and toss them with the salt until the strands are lightly coated. Set the colander in the sink to drain while you prep the other ingredients.
Cook the meat toppings. Heat a large, nonstick skillet over medium-high heat. Crumble the pork and beef into the skillet and cook, breaking up the meat with a wooden spoon. While it cooks, combine the salt, parsley, Italian herbs, pepper, garlic powder, paprika, fennel seeds, and red pepper flakes in a small bowl. When the meat begins to lose its pinkness, add the seasonings and mix to combine. Cut the pepperoni slices in half. When the meat is browned and sizzling, add the pepperoni and stir-fry until slightly crisp. Transfer the meats to a large bowl.
Make the sauce. In the same pan you used for the meat, heat the olive oil over medium-high heat. While it heats, peel and crush the garlic. Add the garlic to the pan, and when it’s fragrant, after about 30 seconds, pour in the tomatoes. In a small bowl, mix together the oregano, basil, parsley, salt, garlic powder, onion powder, and red pepper flakes; stir with a fork and add the spices to the pan. Stir to combine, bring the sauce to a boil, and then reduce the heat to low. Beat the eggs in a small bowl, add a spoonful of the tomato sauce to the eggs and stir to combine, then slowly pour the egg mixture into the tomato sauce, stirring constantly to combine. The sauce should thicken slightly and get silky. Keep the heat on a very low simmer.
Cook the noodles. Heat a second large, nonstick skillet over medium-high heat. Rinse the zucchini noodles under running water, drain, and squeeze dry in a clean dish towel. Add the noodles to the heated pan and stir-fry, 2–3 minutes until hot. Add the meat, olives, and jalapeño slices; toss to combine. Use a ladle to add tomato sauce to the noodles, stirring to combine after each addition so it doesn’t get soupy. Add the fresh basil and stir.
To serve, divide the noodles among flat bowls, then sprinkle each with crushed red pepper flakes and a drizzle of olive oil.
Spiralize and sweat the zucchini noodles. Precook the ground meat with the spices and pepperoni. Make the sauce. Store everything separately in airtight containers in the fridge. When it’s time to eat, heat a large, nonstick skillet over medium-high heat, and stir-fry the whole shebang.
If you’re Whole30-ing, replace the pepperoni with Applegate Farms Prosciutto. It still tastes great, and you won’t blow your Whole30.