Our Paleo Family

Pizza Popover

I spent a lot of time with my grandparents when I was little. Grandma was always reading cookbooks, cooking magazines and clipping recipes from the newspaper. When my brother and I were at the farm for a meal (it was almost always “dinner” and that was the noon time meal), she would often make one of these new recipes for us.

Like all good children, we were highly suspicious of any new food. One of my absolute favorite foods ever is rivvles. If you’re not from the mid-west, you probably don’t know what this is so I’ll describe it to you like Grandma described it to me: it’s like little chopped up noodles cooked in broth. She always had really good broth because they raised cattle, among other things.

As Grandma made more and more new foods for us and we eventually learned to trust her, we got a little more adventurous in our eating. So by the time pizza popover came along, we were all for it.

It doesn’t hurt that pizza popover is not just food, it’s sort of a magic show. You make the meat and tomato sauce filling, top with cheese, pour a very thin popover batter on top, sprinkle on more cheese and as it bakes, the batter rises up all over like a mountain range. This was a very flavorful dish and super fun.

If you caught that part about all the cheese, you know this isn’t a paleo dish. It had flour, mozzarella, parmesan and a spaghetti sauce seasoning packet full or sugar, MSG, corn syrup solids, soy and all sorts of other stuff.

I figured I could paleo-fy this one, but I was worried about getting the sauce as flavorful as it was with that packet of seasonings. The food manufacturers know what they’re doing. All these frankenfoods they’re producing taste really, really good.

Well, I think I’ve done it. My Paleo Pizza Popover tasted amazing. I was even able to sneak in lots of veggies unnoticed by my vegetable detectives. The one down side is that it did not puff up like Grandma’s version. It came out more like an upside down pizza with little, tiny hills instead of mountains. Oh well, nobody’s perfect. 🙂

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Pizza Popover
Print Recipe
A new twist on pizza, with no grains, lots of hidden veggies and all the pizza flavor your family loves.
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Pizza Popover
Print Recipe
A new twist on pizza, with no grains, lots of hidden veggies and all the pizza flavor your family loves.
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Add cooking fat to a large skillet and heat over medium high. Add diced onion and ground beef and cook until onions are translucent and beef is browned.
  3. Add tomato sauce, water (get your water from rinsing the tomato can), 1 1/2 tsp. salt, pepper, oregano, basil, onion powder, and garlic powder and simmer for 12 minutes.
  4. Add kale and honey and simmer 3 more minutes.
  5. Grease a 9x13 pan and pour in the tomato/beef mixture. Top with cheese if using. Seriously, this is just as good without the cheese, but use if you want/can tolerate dairy.
  6. Bake 10 minutes.
  7. While the tomato/meat mixture bakes, make your popover batter by combining: eggs, coconut milk, olive oil, 1/2 cup almond flour, 1/2 tsp. salt and arrowroot. Whisk well. It will still have some lumps and that's ok.
  8. When the tomato/meat mixture finishes it's 10 minute bake, pour this batter over top. You might have to tilt your pan to let it run all over so it's evenly distributed. Sprinkle remaining 1/4 cup almond flour evenly over the top.
  9. Return pan to oven and bake 30 more minutes, or until nicely browned. It will probably puff up into little hills, but don't be disappointed if they fall when you remove it from the oven. If you top your batter with parmesan cheese instead of almond flour, the hills will remain. The cheese acts like a sort of glue to hold the hills in place. If you can tolerate a little cheese, feel free to make that substitution.
  10. Serve immediately. This one is great leftover!
Recipe Notes

Feel free to add any additional (or different) veggies you like to the meat mixture. We've used spinach instead of kale. I've added squash, mushrooms, carrots, different types of greens. The sauce is so flavorful that you can add just about any vegetables you like (or don't like) and they will go unnoticed.

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