This recipe was created by Alissandra Maffucci, the enthusiastic home cook behind the blog Inspiralized. While not a paleo blog, Inspiralized features recipes that use a spiralizer to create noodles out of vegetables–and the simple act of subbing out a wheat-based noodle for vegetable noodles actually makes many of the recipes on Inspiralized paleo- or primal-friendly. Using a spiralizer to replace the most nutrient void part of a meal with a nutrient-dense alternative is a really neat cooking concept and one I use frequently in my own home. I was inspired to share this guest recipe post with you after seeing just how innovative the recipes on Inspiralized are (Ali is much more inventive with her spiraled vegetable noodles than I am!). So, remembering that not all of her recipes are paleo-friendly, do check out her website at www.inspiralized.com and follow on: Twitter / Facebook / Instagram / Pinterest to stay tuned for her new announcements, such as an upcoming eBook in fall 2013.
Recently, I received an e-mail from a reader of my blog thanking me for pasta recipes that fit her Paleo diet. You are probably asking yourself, “How can she eat pasta if she’s Paleo?” Well, that’s because she’s eating spiralized vegetables that taste and look just like real pasta.
The most common meal made with the spiralizer is zucchini pasta, which is a bowl of noodles made of zucchini. Zucchini pasta can be made in so many Paleo-friendly ways – as a turkey bolognese, spaghetti and meatballs, a sesame noodle stir fry, or even as a simple spaghetti with fried eggs. Not only is zucchini pasta Paleo, it’s gluten-free, high in antioxidants and other nutrients, low calorie, low fat and fun for kids to make and eat.
Aside from zucchini pasta, other vegetables can be made into noodles as well, including cucumbers, carrots, butternut squashes, onions, sweet potatoes, yellow squashes, apples, and any other non-hollow vegetable.
For this post’s recipe, I’ve used spiralized sweet potato noodles to make a Paleo pizza. The recipe is at the end of this post!
Most importantly and fortunately, spiralizing is easy and quick. For a full guide on how to use a spiralizer or how to spiralize without a spiralizer, check out my tutorials with pictures. The guide below is made with the Paderno Vegetable Slicer, available on Amazon.
A Quick Guide to Using a Spiralizer
- Place your spiralizer on a suctionable countertop service. Push down to suction the cups onto the surface and secure the machine for spiralizing. Place your desired blade into the top slot.
- Prepare your vegetable for spiralizing. You can first peel it, if the recipe calls for it. If not, proceed with the vegetable with skin. Cut the ends off the vegetable. Then, cut it in half.
- Place the center of any side of the vegetable onto the cylindrical part of the blade. Push in to secure.
- Push the teeth of the spiralizer into the other side of the vegetable, securing the vegetable in the machine.
- Turn the handle with the teeth clockwise, while using the other handle for leverage. The vegetable noodles will come out the other side of the blade – you might want to put a bowl underneath that side of that spiralizer to catch your noodles.
There are three different blades, which make 3 different shape noodles:
- Blade A: This blade makes ribbons, similar to a pappardelle.
- Blade B: This blade makes a thicker spaghetti noodle, a combination of Blade A and Blade C.
- Blade C: This blade makes thin spaghetti noodles and when the vegetable is small, it can make angel hair noodles.
So, if you’re missing pasta and noodles or simply want to eat more creatively and experiment in the kitchen, then buy a spiralizer and open up a new door to cooking that’s still Paleo!
The Inspiralized Paleo Pizza: Sweet Potato Crust Pesto Pizza with Tomatoes and Avocado
Time to Prepare: 10 minutes
Time to Cook: 25 minutes
Serving size: 1 personal pizza in a 6″ skillet
For the Pesto
- 2.5 packed cups of fresh basil
- 1/4 cup of extra virgin olive oil
- 3 tsp pine nuts
- generous seasoning of salt from a sea salt grinder
- generous seasoning of pepper from a peppercorn grinder
- 2 tsp of minced garlic
For the rest
- 1/4 cup halved cherry tomatoes
- 1 sweet potato, peeled and spiralized, using Blade C
- 1/2 of one avocado, insides cubed
- 1 tbsp olive oil
- coconut oil cooking spray or olive oil cooking spray
- 1 tsp garlic powder
- 1 large egg
- Place a large skillet over medium heat and coat with cooking spray. Add in the potato noodles and season with salt, pepper, and the garlic powder.
- Cook the noodles, stirring every minute until potatoes soften and smell cooked. The noodles will turn a deeper orange.
- Once the noodles are cooked, place in a large bowl and add in the egg. Mix to combine thoroughly.
- Pour the noodles into a 6″ skillet. Make sure that the noodles are spread evenly and that you can’t see the bottom of the skillet.
- Once noodles are set, lay plastic wrap or baking paper over the noodles.
- Place a pot over the paper/plastic wrap and press down firmly and slowly. You want to flatten and condense the noodles as much as possible. Put something heavy inside of the pot to add extra weight. Place this in the refrigerator for at least 15-20 minutes. The longer the better – I left mine in for 25.
- While noodles are chilling, make your pesto. Add all ingredients into a food processor and pulse until creamy. Taste and add more of an ingredient if necessary. Set aside.
- Place a large (10-12″) skillet over medium heat with the olive oil. When oil heats, flip over the skillet with the chilled noodles and let it fall into the center of the skillet. If any noodles go out of place, simply hold them in with a wooden spoon or spatula.
- Let cook, without moving, for about 5 minutes. Then, flip over and let cook for another 5 minutes, pressing down with a spatula to flatten.
- While the sweet potato noodle crust is cooking, place a small skillet over medium heat, coat with olive oil cooking spray, and throw in tomatoes. Cook for about 3 minutes or until the tomatoes are seared. Set aside.
- Once the crust is done, top with pesto sauce, as you would a pizza, leaving room for the “crust.” Top with tomatoes and avocado. Enjoy!