Meatza! Meatza! This crazy, yet brilliant, concoction is basically revolutionary for those who cannot tolerate gluten, do not eat a lot of carbs/starches and just plain old love their meat anyway! I finally got the gall up to try this when a friend said she had and her kids loved it! I personally hadn’t had pizza in a LONG time, since the last time when I tried a packaged gluten-free pizza crust mix and it sat like lead in my gut after I ate it. Ew! Oh wait, and then there was the time I tried a coconut flour crust, and yeah that was pretty lame too! Trying to recreate a good pizza crust that is gluten free and healthy is basically, in my opinion, a joke. That’s where Meatza comes in. How can you screw up with meat? Well, you really can’t. You do have to wrap your mind around the fact that it’s not traditional pizza, nah, it’s really rather blazingly obvious!
My biggest fear in making this was passing it off on the kids, as with any new dish I try. To my surprise, they all ate it the first time I made it, and even liked it. There were some concerns and questions and hesitancies for sure, but they wanted their ice cream afterward, so needless to say they rather quickly opened their minds. The second time I made this dish, there were some grumbles, rather loud ones too. I reminded them that they enjoyed it the last time, but someone said, ‘why can’t we just have ‘normal’ pizza?’ I could have rambled on but chose to just be somewhat militant about it. ‘You are just gonna eat what I make and that’s that!’ I declared, cause as you know this momma ain’t playing games no more! ( I do believe the threat of not getting dessert again was the real clincher though!)
Thankfully, they embraced this meal and even liked it, yet again! It’s a new victory in this crazy gluten-free, no starch eating household, much like the victory of successfully convincing them to eat hot dogs and hamburgers without buns. Anyway, for those of you who choose to exclude gluten/grains/starches from your diet as well, you’ve just gotta try Meatza!
- 1 lb grass-fed ground beef
- 1 pastured egg (optional)
- ½ cup grated parmesan, plus more for topping
- 1 teaspoon garlic powder, or a few cloves, minced
- 1 teaspoon dried oregano, basil and parsley
- A pinch of crushed red pepper flakes (optional)
- Sea salt
- Homemade Sauce:
- ½ pound shredded whole milk mozzarella
- Toppings of your choice
- 2 jars organic tomato paste
- Homemade chicken or beef stock (or water if these are not available)
- Dried oregano
- Garlic powder
- Onion powder
- Sea salt
- Preheat oven to 450.
- In a bowl mix together the meat, egg, parmesan cheese and seasonings.
- Place meat mixture between two pieces of parchment paper and roll out to fit the pan you will be using. I used a large jelly roll pan. Try to roll it out as thin as possible to fit your pan since it will shrink up during baking.
- Place the pan in the preheated oven for 10 minutes.
- While the crust is cooking, go ahead and make your pizza sauce and prepare your toppings. When the crust is done, top with sauce, cheese and toppings and bake for another 8-10 minutes or until the cheese is melted and slightly golden.
- Homemade Pizza Sauce: (makes enough for several pizzas)
- In a small bowl with a wire whisk, mix together tomato paste and stock until you have the consistency you want, it should be very thick still.
- Add in seasonings and taste, adjust as needed.
The beauty of this pizza is that it is far more filling than regular pizza, so a little goes a long way. It also makes great leftovers! And hey, even if you don’t need to exclude gluten, you may want to try this out anyhow!
This post contributed to Real Food Wednesdays.
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