Paleo Pizza!

Paleo Pizza!

Pizza might not sit too high on most people’s list of health foods, but most of us will probably be pleased to hear that healthy pizzas are possible! Certainly when created by Paleo Way creator, celebrity chef and TV star Pete Evans.

Pete and his amazing Paleo team have agreed to provide WatchFit with two superb recipes per month. In this third Paleo Way recipe instalment we bring you Pete’s ‘Mushroom & Ham Pizza with Macadamia cheese and Balsamic‘ which you can prepare and enjoy guilt free!

Mushroom & Ham Paleo Pizza with Macadamia Cheese & Balsamic

You will need:

– 1 large field mushroom

– 1 tablespoon coconut oil, duck fat, tallow or other good quality fats, melted

– 1 tablespoon oregano leaves, roughly chopped

– 100 g ham, thinly sliced

– 80 g macadamia cheese (see recipe below)

– Balsamic reduction (see recipe below), to serve

– Sea salt and freshly cracked black pepper

– 1 small handful basil leaves, to serve

Pizza sauce (Makes 200 ml):

– 200 g canned whole peeled tomatoes

– pinch each of sea salt and freshly ground black pepper

– 1/2 teaspoon dried oregano

Cauliflower pizza base:

– 340 g cauliflower, chopped

– 1 ½ tablespoons coconut oil

– 60 g almond meal

– 1 egg

– ½ teaspoon sea salt

– 2 pinches freshly ground white pepper

Preheat the oven to 180 degrees C .

Place the mushroom on a small baking tray, drizzle with coconut oil and roast for 8 minutes or until tender. Then slice. Set to one side.

To make the pizza sauce: place all the ingredients in a blender and blend until smooth. Set aside.

Use a baking tray (grease with oil) and line with baking paper.

For the cauliflower pizza base:

Place the cauliflower in the bowl of a food processor and pulse into fine pieces that resemble rice. Heat 1 tablespoon of coconut oil in a frying pan over medium heat.

Lightly cook the cauliflower rice for 4–6 minutes, or until soft. Allow to cool completely which might take 5 – 10 minutes.

Transfer the cauliflower rice to a tea towel, bring in the edges and twist out the excess liquid until completely dry. Place the cauliflower rice, almond meal, egg, remaining coconut oil and salt and pepper in a bowl and mix to form a smooth, thick batter.

Lightly grease 2 sheets of baking paper with melted coconut oil.


Place the cauliflower base mixture onto the centre of the lined tray and lay another sheet over the top.

Spread out evenly to form a 30 cm round base.

Carefully remove the top layer of paper and discard. Cook in the oven for 10 minutes until cooked through. Remove from the oven and set aside to cool.

Flip the cauliflower base over onto a large piece of baking paper and peel away the top layer of paper. Return the cauliflower base to the baking tray and evenly spread 4 tablespoons of pizza sauce over the top, scatter on some oregano, ham,  sliced mushrooms  and season with salt and freshly grounded black pepper.

Put the pizza in the oven and cook for 5 minutes until the crust is lightly golden/crispy.

Place the pizza onto a chopping board, cut into 6 wedges.

Finally, add a drizzle of balsamic reduction and garnish with basil leaves.

Balsamic reduction (makes 100 ml):

– 40 g honey

– 250 ml balsamic vinegar

Put balsamic vinegar and honey into a small saucepan and place over high heat. Whisk while the vinegar comes to a boil (so it doesn’t stick to the bottom of the pan)

Continue to boil (periodically whisk) until it hits 100 ml. The vinegar will become syrupy as it reduces. Let it cool.

Store in an sealed container in the fridge for up to 3 months. 

Macadamia Cheese:

Makes: 600 g

– Pinch freshly ground black pepper

– 320 g raw macadamias

– 1 teaspoon sea salt

– 4 teaspoons lemon juice

Soak macadamias in 750 ml of water for at least 7 hours. Drain the water and rinse nuts thoroughly with warm water.

Put the macadamias in a food processor. Add the lemon juice, salt and pepper, then pulse for one minute to combine.

Add 220 ml of water; continue until the texture is smooth. If the macadamia cheese seems overly thick or dry, gradually add more water and lemon juice to adjust the consistency. The macadamia cheese can be stored refrigerated for up to one week.


Cashews in place of macadamias: simply soak the nuts for at least 2-4 hours and halve the added water.