Wednesday, May 29, 2013

Paleo "Cornbread" Mexican Pizza

I intended this recipe to be a taco salad of sorts, but then Mother Nature brought some chilly, dank weather. I suddenly found myself wanting to crank up the oven and make something a little more comforting.

I very loosely adapted this from a recipe I made years ago using boxed Jiffy cornbread mix. I don't remember it exactly, but it basically entailed making a crust of sorts with the bread, then topping it with some Mexican-flavored meat, veggies and cheese to resemble a pizza.

The base here is a batch of my almond flour "cornbread," and for topping I went with my favorite beef taco mixture. You could also use chicken or beef, and could likewise experiment with different vegetable combinations for the top.

To serve I put out a little salsa and went with a garnish of minced cilantro. If you like spice I'd suggest some sliced jalapeno as well (I was cooking for my kids too so left it out). I also included some raw cheddar, but if you don't do dairy at all it would be delicious without.
Paleo "Cornbread" Mexican Pizza

1 1/2 cups refined almond flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup raw honey
4 eggs

Preheat oven to 320. Combine all ingredients with a stand mixer until no lumps remain. Pour into a greased pie pan and bake in a 320 oven for 15 minutes. Remove and set aside.

meat mixture:
2 tbs. olive oil
1 small onion, chopped small
1 tbs. minced fresh garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 lb. ground beef
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon stevia or palm sugar
2 teaspoons apple cider vinegar
1 tsp. unsweetened cocoa powder
black pepper

Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes.

Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes.

Add tomato sauce, chicken broth, sweetener and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes.

Stir in cocoa powder and cook an additional 5 minutes. Adjust seasoning with salt and pepper.

1/2 chopped bell pepper (I used orange)
1 chopped roma tomato
2 chopped green onions
handful of sliced black olives
1 cup Daiya shredded non-dairy or shredded raw cheddar cheese (optional)

Spread meat mixture over baked cornbread crust. Scatter veggies and cheese (if using) over top. Return to oven for 5 minutes. Garnish with cilantro and cut "pizza" into wedges. Serve with salsa on the side.


  1. This was wonderful! I made it with ingredients I had on hand and since we are not strictly following a paleo diet, I used beans. I made the bread and baked it in a casserole dish, then layered on some warm refried beans, then some sauteed onions, roasted corn, red bell pepper, and cilantro. I then served it with salsa and guacamole. My family and I loved it! Thank you for another fabulous recipe!

    1. that sounds delicious Erin! So glad you liked it.

  2. I am finally getting around to making this tonight for dinner! It is smelling so yumalisicious! :) Thanks for another fantastic recipe! ~Lisa

    1. Hi Lisa! Hope it tastes as good as it smells! My kids really liked this one and hope you do as well.

    2. It did taste just as good! Also, do you have an instagram account?