Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup unpopped corn kernels
  • 3 tablespoons coconut oil
  • 3 tablespoons tomato paste
  • 2 tablespoons unsalted butter (melted)
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 3/4 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon crushed red pepper
  • 1/2-3/4 teaspoon salt
  • 1/4 cup finely grated parmesan
  • 1/2 cup finely grated mozzarella

Instruction

  • Pop your kernels, old school style:
  • Set the heat to medium-high. Add coconut oil to a large pot with a lid. Add the kernels and
  • cover the pot. When you hear the first sound of kernels popping, reduce heat to medium-low and allow the kernels to pop completely.
  • Every minute or so, give the pot a shake to ensure all your kernels have been hit with a heat situation (this will make them all pop). Remove from heat and set aside.
  • You can choose to pop popcorn using a popcorn maker of choice. Personally, I swear by my Whirley Pop .
  • Make the pizza sauce mixture:
  • Preheat the oven to 250° Fahrenheit and line 2 (MUST BE 2, though 3 would be better!) cookie sheets with parchment paper and set aside.
  • In a small bowl, combine tomato paste, melted butter, oregano, basil, parsley, garlic powder, crushed red pepper, and salt. Mix to combine. Taste to adjust seasonings.
  • Pour the popcorn in a very VERY large bowl, followed by the pizza sauce mixture. With clean hands, mix to distribute the mixture into the popcorn kernels.
  • Spread the popcorn kernels between the parchment lined cookie sheets and bake until mostly dry, about 8-15 minutes (depending on your oven), tossing every couple of minutes to help spread the pizza goodness.
  • A couple of minutes before removing from the oven, sprinkle cheese evenly over the popcorn and allow to melt.
  • Remove from oven and allow to cool completely.
  • This popcorn is best enjoyed the day it’s made.