So, you know how last time I posted a primal pizza recipe and I said I had a bunch more? Well here’s a completely different one. This one is way more filling and substantial since, instead of light cauliflower, the crust is made of meat. Yep, you heard me, MEAT. Which is why it’s called a meatza! And which is why it is so nutritious. Oh, and it’s perfectly Whole 30.
And because it is so much more filling, you will probably only be able to eat 1/4 of it in one sitting (or half, if you’re a hungry, post-WOD Sham).
When I first heard about the idea of using meat instead of a traditional crust I was *very* skeptical. “That just sounds like a giant burger topped with veggies!” I mocked. I then made one and boy was I wrong. It tasted like a much more delicious version of real, actual pizza, but unlike real, actual pizza, instead of wanting to eat about
10,000 8 slices, I was perfectly satiated after just one.
- 1lb ground beef–I used Grass Fed Beef
- 1lb ground pork
- 2 eggs
- 1/2 cup tomato purée
- 1/2 cup marinara (no sugar added)
- 1/2 purple onion, chopped roughly
- 1 zucchini
- 1 bell pepper
- 2 handfuls of baby spinach
- 1 package prosciutto
- olives to taste
- ¾ tbs. oregano seasoning
- ¾ tbs. basil seasoning
- 2 tsp. garlic powder
- 5-6 garlic cloves, pressed
- 1 teaspoon parsley
- fresh basil leaves
- 1. Preheat oven to 350F
- 2. Knead together ground meat, eggs, onion, and spices.
- 3. Spread meat onto 12" x 18" half sheet pan to create a crust.
- 4. Cook for 12 minutes.
- 5. Sauté vegetables in a pan while crust is baking for about 8-12 minutes. Drain excess juice.
- 6. Drain fat from meat crust.
- 7. Mix together tomato sauce and tomato purée and spread evenly on meat crust.
- 8. Spread cooked vegetables, and prosciutto evenly onto the crust layer
- 9. Drizzle extra tomato sauce/purée mixture over the whole thing.
- 10. Cook for 10 minutes at 350F.