Some nights you go for hardcore paleo, and some nights it is about keeping everyone happy within reason. Tonight was somewhere in between.
Tonight the plan was to have pizza and a veggie. We’d had some grilled squash and zucchini earlier this week, and we had just a couple left to use for something else. I had remembered saving Against All Grain’s Baked Squash Fries and thought that might be a good addition to pizza night.
Typically we just use the Bob’s Red Mill Gluten Free Pizza Dough. Not because it is paleo, since it’s not, but because it is really tasty and gluten free. So no one in our house has to have stomach troubles afterward, and pizza night is always a hit.
But tonight I wanted to change it up a bit. My kids still had the Bob’s Red Mill, but I tried out a Paleo Pizza dough that looked simple enough to put together without much thought on my part. Because, honestly, a lot of nights, that is what helps me choose what route we go for dinner over a more complicated meal, especially when it’s just me and the kids.
So, the results. Obviously I am not a chef, nor an amazing food photographer like a lot of other bloggers I follow, so this is the real deal. Below is my plate for the night. My Baked Squash Fries look totally different than AAG, but they still tasted very good when dipped in marinara sauce.
The kids’ pizza was partial Kerrygold Dubliner cheese and part Daiya Tapioca cheese since the little man can’t yet have dairy. Both had tomato sauce and pepperoni. Baby girl wanted red pepper and little man wanted green pepper, so they added those and, as always, it was a hit.
My pizza, at least what was left on the pan, was sauce, pepperoni, Dubliner cheese, red and green pepper, and onion. I wasn’t sure about this recipe just because in the article, the author commented that it was more of a batter than a dough, and he was right, but it was surprisingly tasty. It was almost more like an italian breadstick with toppings rather than a pizza dough. Not as crunchy and hard as pizza dough, but packed with flavor.
The next time I make both of these, I will probably back off on the italian seasoning. It was a bit overwhelming with all of the basil and oregano in the mix, but still good. But I think the squash fries would have been more of a hit with the kids if I had used less since their palates are a bit more tender than mine.
Overall it was a very good and successful meal that I will likely do again, especially since pizza night happens at our house every week or two and squash and zucchini will be coming in over the next few weeks in the garden.