**READ ME: Keep in mind that while all of these recipes are Paleo. If you are currently doing the whole30, you will need to leave out all sweeteners!
I know, I know...but you will be able to enjoy them soon enough. Hang in there! I promise it's all worth it.**

Saturday, January 5, 2013

{ Meatza! Meatza! }

Alright here it is! Even though we tweaked it a titch, I cannot take full credit for this recipe as it comes from the wonderful Melissa over at The Clothes Make The Girl. And let me tell you..this was absolutely amazing. I love pizza more than I love a lot of things. So, I am always looking for new ways to make it paleo/whole30 "approved. This definitely is my FAVORITE--so far.

What exactly is Meatza? Well, use your imagination and you just might figure it out! A “meatza” is a grain-free pizza with a meaty crust. It is a convenient and downright tasty way to get all your traditional favorites flavors, but without the hassle of refined flours, yeasty doughs, or anything even almost resembling gluten. There is also so many ways to mix things up! Doesn't HAVE to be a mexican meatza at all...just switch up the toppings and seasonings in the crust. You could also add cheese to this if you allow it on your diet. Play around with it, make it your own! Enjoy!

{Makes two-6 inch meatzas, serves 2-4}
  • 1 1/2 pounds ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 cloves garlic, crushed 
  • 1/2 to 3/4 cup of your favorite salsa
  • Green bell pepper, cut into thin strips
  • Red onion, cut into thin strips
  • Jalapenos, if desired
  • Garnishes (all optional): avocado, fresh lime, olives, chopped fresh cilantro, pretty much any mexican topping you desire.
  1. Preheat the oven to 400 degrees. In a large bowl, mix the ground beef with the crust seasonings until combined.
  2. Making the crust: Divide the meat in half, roll into a ball, and press evenly into an 8 {or 9-inch} round cake pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” 
  3. Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and allow them to cool in the pan.
  4. Cover a large baking sheet with aluminum foil and place the meat crusts on the baking sheet. Spread about salsa on each meat crust, leaving a small border around the edges. Arrange your toppings and press them gently into the salsa. Toss the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.
  5. Remove from the oven and sprinkle with diced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro.
Ps. We will be trying a chicken meatza next week, stay tuned! Let's hope it doesn't let us down...
Did you try making a meatza? What topping did you add?
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1 comment:

  1. My husband and I tried this last night, and it was amazing! He topped his with mashed potatoes and cheese, but mine was full-on Paleo. Will definitely be having this again. Thanks for the great recipe!


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