I love pizza. It’s one of my favorite foods. When I started eating Paleo, I assumed that I would be giving up these types of foods. But after a while, eating cucumbers, almonds, and tuna will only get you so far. That is when I started to get crafty and creative in the kitchen. Before long, I was cooking foods similar to the ones I gave up…surprisingly, I managed to recreate them with few ingredients and relatively little effort.
A few months later, I pioneered the meal delivery industry when I started Eatology Paleo-Zone the summer of 2010. Our test kitchen was so much fun to experiment in…moussaka, chicken spaghetti, french toast…were all some of the entrees we created way before there were thousands of online resources.
One of our best meals was actually a complete accident. We were playing with the reconstruction of a Paleo-Zone pizza and kept falling short with the crust. Our first attempts resulted in either a crumbly dough or a dry crust like texture- of which went to complete ruin during the shipping process. We were beginning to lose hope in finding a substitution for the pizza base that would sustain being shipped across the country to the door step of our excited clients.
There begins one of my favorite stories from the early Eatology days! It all started when one of my chefs was assigned to make a breakfast scramble. She was given the recipe but somehow got confused. The instructions indicated the turkey needed to be browned first on the stovetop, then spread onto a sheet pan, complete with an egg white bath to form something like a thin quiche. What occurred was the raw turkey being mixed in with the egg white and seasonings as if the recipe called for us to make a batch of cookie dough…just all thrown in together. We ended up with a large sticky mass of half egg white and half turkey. It was literally a glob. I was checking on things and noticed the mistake and was so caught of guard that I laughed (if there is one thing I am good at in the kitchen, it is my uncanny ability to make decadence out of nothing — truly, I can make a delightful meal out of the most sparse fridge ever).
I started nudging the mess and realized the texture was similar to that of dough….pizza dough! So we seasoned it up, rolled it out with a rolling pin, and baked it! When the timer dinged, the oven birthed a crust near identical to the classic pizza!
Moral of the story: Don’t feel like you are ever “banned” from foods when learning to eat a new way. There are so many ways to enjoy food that, if done right, will leave no room for feeling neglected. And if you are cooking impaired, Eatology is a convenient way to scoot around doing all the work yourself!