Sunday, April 10, 2016

BBQ Beef Pizza (AIP, Paleo)

Last week, I was lucky enough to receive samples of KC Natural AIP Paleo BBQ sauce, and to say I was excited is an understatement. Don't get me wrong there are some awesome AIP BBQ recipes out there, but there is something so nice about having a pre-made version you can dig right into.

Immediately after getting the bottles, I had to open each to test them out. First, I tried the Primal Cherry. It has a nice sweet and smokey flavor which would be amazing drenched over some ribs. Then I tried the Mastodon flavor. It has this sweet, peppery kind of tone that I knew would make a perfect topping for either shredded meat or ground meat like in this recipe. It actually reminds me a little of a sloppy joe type of flavor. Both sauces have such great notes of flavor that make them so different, but really encompass that smokey and sweet flavor you want in a bbq sauce.

This recipe combines my most favorite AIP pizza crusts, from The Healing Kitchen, and this new AIP product by KC Natural to make a yummy pizza that won't make you feel like you are missing anything.

BBQ Beef Pizza


  • One Pizza Crust from The Healing Kitchen
  • 1 lb ground beef
  • 2 medium carrots, finely diced
  • ½ teaspoon sea salt
  • 3 celery stalks, finely diced
  • ½ a medium onion, finely diced
  • ½ cup, KC Natural AIP Paleo Bbq Sauce, Mastodon
  • 2 tablespoons pomegranate infused balsamic vinegar or just balsamic vinegar
  • 1 tablespoon coconut sugar or maple syrup
  • 1 teaspoon garlic powder
  • ½ tablespoon extra virgin olive oil
  • ½ packed cups arugula


  1. Follow instructions to make one pizza crust. This can be prepared ahead of time.
  2. Preheat oven to 350 degree F.
  3. Place pizza crust on a parchment paper lined cooking sheet and set aside.
  4. Heat medium frying pan over medium high heat.
  5. Add ground beef and sea salt to pan, and brown.
  6. Once ground beef is cooked, add carrots, celery, and onions to pan allow to cook for at 5-6 minutes, or until the vegetables have softened.
  7. Reduce heat to low and add bbq sauce, balsamic vinegar, coconut sugar, and garlic powder to the meat mixture and stir to combine. Cook for about 3-4. Stir frequently.
  8. Remove meat mix from heat. 
  9. Use extra virigin olive oil to lightly coat pizza crust. This will help keep the meat mix on in the pizza, but also prevent it from soaking into the crust.
  10. Spread the meat mix on top of pizza. Depending on the size of pizza you make, you may have leftover meat. You can either super load up your pizza, or just snack on it.
  11. Place pizza in preheated oven and cook for 8-10 minutes.
  12. Remove from oven and top with fresh arugula. 
  13. Devour and enjoy!


  1. Going to try this, but I can't tolerate balsamic vinegar (don't know why) , so am going to see if apple cider vinegar will work. Stay tuned! Thanks for the recipe!

  2. P. S. Already love Alana's pizza crust from Healing Kitchen! It's awesome!

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