Blackfoot Elk Pizza

Blackfoot Elk Pizza is a flavorful, Paleo-friendly dish that combines the rich taste of elk meat with fresh vegetables on a cauliflower crust. It's a unique twist on traditional pizza, perfect for those seeking a hearty yet healthy meal.

Ingredients

• cauliflower - 200 grams
• egg - 1 large
• almond flour - 50 grams
• elk ground meat - 150 grams
• olive oil - 1 tablespoon
• garlic - 2 cloves, minced
• bell pepper - 1 small, diced
• red onion - 1 small, diced
• spinach - 50 grams, fresh
• oregano - 1 teaspoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• mozzarella cheese - 50 grams, shredded (optional, for non-Paleo)

Steps

1. Preheat the oven to 200°C (400°F).
2. To make the cauliflower crust, steam the cauliflower florets until tender, then drain and let cool.
3. Once cooled, pulse the cauliflower in a food processor until it resembles rice. Place it in a clean kitchen towel and squeeze out as much moisture as possible.
4. In a bowl, mix the cauliflower, almond flour, egg, oregano, salt, and black pepper until well combined.
5. Spread the mixture onto a baking sheet lined with parchment paper, forming a circular pizza crust about 1/2 inch thick.
6. Bake the crust for 15-20 minutes or until golden brown.
7. While the crust is baking, heat olive oil in a skillet over medium heat. Add the minced garlic, diced bell pepper, and red onion, sautéing for about 5 minutes until they soften.
8. Add the elk ground meat to the skillet, cooking until browned and fully cooked, about 8-10 minutes. Stir in the fresh spinach and cook until wilted.
9. Once the crust is done, remove it from the oven and evenly distribute the elk mixture over the crust.
10. If desired, sprinkle shredded mozzarella cheese on top.
11. Return the pizza to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
12. Let the pizza cool for a few minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from elk meat, supporting muscle growth and repair.
• Rich in vitamins and minerals from vegetables like spinach and bell pepper.

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