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.