{ 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}
 Crust:

• 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 

Toppings:

• 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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{ paleo pizza }

We absolutely LOVE pizza, and are so happy that we could incorporate it into our new lifestyle. I told you that you don't have to sacrifice your favorite foods. So, here we share it with you!

{via}
 

For the crust:

• 3/4 cup whole raw cashews (or 1 cup cashew flour)
• 3 tablespoons almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 2 organic eggs
• 2 tablespoon unsweetened almond milk
• 1/2 teaspoon organic apple cider vinegar
• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon cold water
• 1 tablespoon fresh parsley
• 2 tablespoons fresh basil

1. Preheat oven to 350 degrees. In a food processor, pulse the cashews until a fine flour has formed. Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute. Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute.

2. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough. Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.

3. Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.

4. Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan. Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.

5. Top with homemade marinara sauce, and any of your favorite Paleo **toppings. Put back in the oven for another 10-15 minutes. **If you aren't 100% Paleo, you have the option of using cheese.

ENJOY! Don't forget to let us know how you liked it!

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