Pizza Chili - GAPS

Friday night is pizza and swimming night at our house. We make our own pizzas, then head to the local indoor pool to swim and come back and enjoy our creations.  In the past we have made Meatza, and Spaghetti Squash Crusted Pizza, but they’ve both been set aside for this new favorite in our Pizza Friday arsenal!

Pizza chili is hearty, nutrient dense, and is packed with flavor and all your favorite pizza toppings.  Enjoy it with a fresh green salad or homemade muffins.  Pizza Chili stores well in the fridge or freezer too, so feel free to double the batch and pack leftovers in thermoses for lunches throughout the week.

This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!

Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.

Easy & Hearty Pepperoni Pizza Chili (Paleo, GAPS)

Course: Main dish
Cuisine: GAPS, Gluten Free, Paleo, SCD
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 569 kcal
Author: Cara Comini
All the flavors of pizza in a hearty chili will keep you coming back for more! Add your favorite toppings and watch this become a family favorite.


  • 1 pound beef sausage recipe here
  • 6 oz mushrooms
  • 1 large onion
  • 1 large bell pepper
  • 2 cups chicken or beef stock recipe here
  • 12 ounces tomato paste 2 small cans
  • 1 teaspoon sea salt+ more to taste
  • 1 tablespoon fresh parsley
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne
  • Optional:
  • 4 oz black olives
  • 1/2 cup mozzarella cheese
  • 1 ounce pepparoni


  1. In the bottom of a large sauce pan or small stock pot over medium heat, brown beef sausage until nearly cooked through.
  2. Rinse and slice mushrooms.
  3. Rinse and chop pepper and onion.
  4. Add mushrooms, bell pepper, and onion to the beef sausage and continue to brown until soft.
  5. Keep over medium heat and add in the chicken stock, tomato paste, sea salt, and herbs and stir to combine.
  6. Reduce heat to a simmer, and simmer for 20 minutes, or until hot and bubbly, stirring every few minutes.
  7. To get pepperoni that is crispy, like what's on the top of pizza, fry thinly sliced pepperoni for a couple minutes over medium heat in a single layer in a skillet. Flip to brown both sides, then set aside and top chili with the crisp pepperoni.
  8. Spoon into bowls and top with cheese and additional fresh herbs and chopped olives if desired.
  9. Enjoy!

Recipe Notes

A pizza chili bar is fun for feeding a crowd. Simply set out small bowls with conventional pizza toppings (pepperoni, cheese, anchovies, pineapple, olives, etc) and then let people add their favorites to their chili!

Nutrition Facts
Easy & Hearty Pepperoni Pizza Chili (Paleo, GAPS)
Amount Per Serving (1 serving)
Calories 569 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 14g70%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 19g
Cholesterol 100mg33%
Sodium 3063mg128%
Potassium 1529mg44%
Carbohydrates 24g8%
Fiber 6g24%
Sugar 14g16%
Protein 28g56%
Vitamin A 2682IU54%
Vitamin C 71mg86%
Calcium 149mg15%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.





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