• Preheat your oven to 375°F and line a cookie sheet with parchment paper. Lay out the pepperoni and ham and cook until lightly crisp, about 5-10 minutes. Watch closely as the ham will most likely be done before the pepperoni.
  
• In a large frying pan over medium heat, cook the bacon until golden brown on each side, transferring to a paper towel-lined plate and blotting off the excess oil when cooked.
  
• Add the peppers and mushrooms right into the skillet with the leftover bacon fat  and cook, stirring frequently, until golden brown and tender, about 10 minutes.
  
• While the veggies cook, heat a separate large frying pan on medium high and cook the beef, breaking it up as it cooks, until no longer pink inside, about 10 minutes. Drain out the excess fat.
  
• Stir the Italian seasoning and salt into the beef until well mixed. Then, stir in 1/2 cup of the tomato sauce.
  
• Divide the ham, pepperoni, vegetables, beef, bacon, and olives between 4, 3-cup meal prep bowls. Divide the remaining tomato sauce between each bowl (1 tablespoon each). Finally, divide the grated cheese, cover each bowl, and refrigerate until ready to eat! Bowls will last 3-5 days in the fridge.
  
• When ready to eat, uncover and microwave for about 1 minute, or until the cheese is melted. Mix and serve.
  

To make the Paleo cheese sauce (if using):

• Place all the ingredients in a SMALL (mine is 3 cups) food processor and blend, stopping to scrape down the sides often, until smooth. This will take a good 7-10 minutes.
• Store in small separate meal prep containers, as the “cheese” will lose its texture if you microwave it once you warm up the bowls.