Saturday, December 7, 2013

Bar-B-Que Pulled Pork Pizza

"When the moon hits your eye like a big pizza-pie, that's amore!"

15 years ago a Planet Hollywood came to Indianapolis. It lasted all of about six months. Apparently, we Hoosiers are a little too down to earth for all that Hollywood glitz and glamour. I went there one night with some friends, and for the first time ever, I had a barbecue pizza. It was delightful! I actually haven't had one since, but I think about it often with fond memories of really loud music and weird movie costumes.

By now most of you know that I cannot stand to eat the same thing two days in a row, but living the Paleo/Primal lifestyle with a busy family of four makes leftovers a necessity. While I was thinking of what to have for dinner tonight using some leftover pulled pork, the first thing that came to mind was that barbecue pizza from Planet Hollywood. I couldn't get it off my mind.  So, I set to work and came up with one heckuva good Paleo barbecue sauce for the pizza-pie!

Now, I'm calling this "Butt Smackin' Good Bar-B-Que Sauce," because when my husband-- who is only Primal by default of his wife buying only Primal/Paleo approved foods-- tasted it he said, "Don't. Change. A. Thing." And then he smacked my behind before leaving the kitchen. I'd say that's one good sauce!

I used a simple almond flour crust for this pizza, which I will include the recipe for below; however, feel free to use your favorite Paleo or gluten free crust! Also, if you want a more Primal pizza, top it with your favorite grass fed cheese-- goat cheese would be absolutely delicious, and my first choice if I could eat dairy!

Butt Smackin' Good Bar-B-Que Sauce


6 oz can tomato paste
1.5 cups liquified bone broth or stock/broth of choice*
2 Tbs apple cider vinegar
3 Tbs raw honey
2 Tbs Flavor God Everything seasoning**
1/2 tsp ground Jamaican allspice
1 tsp paprika
1 tsp turmeric
1/4 tsp sea salt

*If using store bought stock, you may need to adjust the salt accordingly as store bought tends to be more salty than homemade stock/broth.

**If you do not have Flavor God Everything seasoning use the following:
    1 Tbs garlic powder
    1 Tbs Onion Powder
    2 tsp paprika (in place of the 1tsp listed above)
You're liable to get your butt smacked with sauce this good!
    1/2 tsp dried basil
    1 tsp sea salt (in place of the 1/4tsp listed above)


In a pot over medium-low heat, put tomato paste, bone broth, apple cider vinegar and honey. Whisk while heating until everything is incorporated. Add seasonings and whisk well. Allow to simmer over heat for as long as you desire. The longer it simmers, the more the flavors will come together. Stir it occasionally so the sauce won't burn to the bottom. When finished, allow to cool and pour into a jar. You can store this in the refrigerator and will last a while.

Simple Almond Crust


2 cups almond flour
2 eggs
2 Tbs melted ghee (I use OMghee's brand)
1 Tbs Flavor God everything seasonings (or seasonings of choice & little sea salt)


Preheat oven to 400*F. Mix all ingredients together in a bowl. If using a pizza stone, warm it up in the oven while it preheats. Once the oven is finished preheating the stone will be hot. Remove the stone and sprinkle with almond flour. Simply press (or use a rolling pin) to flatten the dough. I would suggest placing a layer of parchment paper over the dough and use a rolling pin to roll it out on the stone and then remove the parchment paper before baking. If you are using a metal pizza sheet, line the bottom with parchment paper and place another layer of parchment paper over it to press the dough out and remove the top layer of parchment before baking.

Bake crust for 10 minutes, or until the edges just begin to brown, and then remove from oven. The crust is ready for toppings!

The Toppings


1 onion
1 granny smith apple
1 Tbs ghee (for cooking)
1-2 cups leftover pulled pork (or shredded chicken)
1 Tbs fresh chopped parsley
1/2 tsp red pepper flakes (more if desired)


In a pan over medium heat, melt ghee. Slice onions thinly. Cook onions in pan until caramelized. Remove from the pan. Slice  & core the apples however you'd like-- the thinner they are, the quicker they'll cook up. Place slices in the pan & cook, flipping occasionally until they have softened. Remove from heat. In the same pan, warm up leftover pulled pork or shredded chicken.

Assembly & Finishing of the Pizza Pie

Spread a layer of the Butt Smackin' Bar-B-Cue sauce onto the baked crust. Add the meat, apples and onions. Drizzle a little more sauce over everything and then sprinkle with the parsley and red pepper flakes. Return to the oven and cooke for an additional 5 minutes.

Remove the pizza from the oven and allow it to cool just a bit. Slice that bad boy up and ENJOY!

1 comment: