While living in Alaska, my wife and I love The Bear Tooth for their Spicy Thai Chicken Pizza and Garlic Fries. Anyone who lives in Anchorage knows about the place and most will agree that their food is tasty!
The Bear’s Tooth is name for one of the mountain spires in the foot hills of Mt. McKinley (Denali). It is seen here in the middle of the picture. The mountains are (nearest to farthest) Moose’s Tooth, Bear’s Tooth, Broken Tooth and Denali.
Isn’t Alaska amazing? As Robert Service said, “It’s her beauty that fills me with wonder, her stillness that fills me with peace.” You’ll have to visit to understand this stillness, especially if you live in Southern California 😉
Anyways, back to the pizza.
My bro and I made our first Meatza together in February 2010 and then I had a CrossFit Journal video on Meatza in early 2011. It is fair to say that that video was the main impetus behind the crazy Paleo Nick Project.
The Thai Chicken Meatza is my Paleo Version of the Bear Tooth’s Spicy Thai Chicken Pizza. It has a crust of ground chicken and is finished nicely with a spicy sauce of coconut milk and almond butter.
Check out the video:
You guys rock! Paleo Pesto coming up next.
I’m off to tuck in The Jo and The Bro and then watch the Lance Armstrong Interview. I’ll leave you with this verse:
“Whoever conceals their sins does not prosper, but he who confesses and renounces them finds mercy.” Proverbs 28:13
Thai Chicken Meatza
Ingredient List for the crust:
Ingredient List for the sauce:
Ingredient List for the toppings:
“Keep It Paleo!”
All of our protein comes from the crust of this pizza. We are using 3 pounds of ground chicken, which before cooking weighs 1362g and post cooking weighs in around 1089g. With 28g equaling one block that gives us 39 blocks from the chicken. Then we add 3 protein blocks, one for each of the eggs used to mix in with the crust.
There are limited carbs in the crust and sauce, most of the carbs will be added depending on what you add to the toppings. The carbs that are added in come from the onions and jalapenos. We are adding a total of 1.5 cups of onions, and with a block equaling 2/3 of a cup, we can round that to be about 2 blocks. The jalapenos will add in one more block.
Our fats are all coming from our sauce. The almond butter is giving us the most at 108 blocks. We know that 1/3 of a teaspoon equals one block, so in one tablespoon we get 9 blocks. There are 16 tablespoons in one cup which would give us 144 blocks, but we are only using ¾ of a cup so therefore we get 108 blocks. The additional 10 blocks come from the ½ cup of coconut milk. We know that there are 5 blocks in ¼ of a cup, so therefore there are 10 in ½ cup.
Divide the pizza up into 14 portions. From there, you will get each portion giving you 3 protein blocks, 8 Fat blocks, and the carbs like we stated above are going to be dependent on what you add as the toppings.