I love Pizza. I mean I absolutely love it. And when I start eating it there is no natural off switch from my brain, no auto regulation at all.
Pizza, sadly, does not love me. Shortly after eating it, bloating, discomfort and mild self loathing ensues.
I generally don’t eat grains at all, and definitely not bread. Pizza is my gateway drug to gastric oblivion. I need an alternative. I’ve tried cauliflower pizza bases, but they are a bit of a faff, and for me, just don’t cut it.
Enter the Meatza. A fabled dish, discussed in awe filled, hushed tones in crossfit boxes and Paleo meets. The bread base discarded and replaced with a firm, filling meat alternative.
At first this sounded wrong to me. So entrenched was I in conventional pizza wisdom that I shunned this Primal endorsed chimera, this Frankenstein-esque freak of nature.
Finally after a pizza dough fuelled episode of rolling around on the floor in discomfort, I gave in to the idea.
Now this is obviously not for everyone. Non meat eaters probably don’t need to read on. Check out Girl Gone Primal’s Cauli base above (sorry not Vegan). she has a load of great recipes.
Meatza is essentially very simple. We are just replacing the classic dough with a base made of of quality ground/minced meat.
So here goes
Gluten Free Meatza
Prep Time: 15-20 mins
Cooking time: 15-20 mins
Servings: 2 *
(*Should easily be enough for 2 with a nice side salad. I still manage to not auto regulate my pizza consumption and can easily eat the whole lot. I am working through this)
approx. 500g of minced meat (beef, chicken, turkey, pork. I’ve not tried lamb yet but any should work).
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic powder or a chopped clove
Any kind of dried herbs you like.
What ever the hell you like. Choice is limited only by your own imagination and the human gag reflex. But this is what I like:
Tomato sauce/topping. I just use a decent puree
Cheese – Mozzarella (i like simple chedder)
Good quality local Chorizo (yes, meat on a meatza is excessive)
Mix up the the mince meat with the salt and spices.
Lay some baking parchment onto a shallow sided baking/pizza tray.
Flatten out the meat onto the parchment and press it out until it covers the tray to a thickness of about 1cm. I just use my hands, but you can cover it with another piece of parchment and use a rolling pin.
Bang this into a pre-heated oven at 200 degree C for 10-15 minutes. When it looks cooked through take it out and carefully drain of any of the liquid in the tray.
Load it up with whatever toppings your heart desires and pop it back in the oven until the topping is cooked to your desired finish. I like my cheese starting to crisp.
It is immensely filling so try not to get too carried away.