Paleo Meatza

Nope, this ain’t no pizza yo … it’s paleo MEATza! The entire crust consists of ground meat, then it’s topped with pizza sauce and veggies, just like a standard pizza, but minus the cheese. It’s delicious, easy and yields great leftovers. The combinations are endless too.

Jesse and I like to eat our meatza with either steamed broccoli or sauteed greens. Tonight, it was chard and kale sauteed in coconut oil with garlic, salt, pepper and red pepper flakes. It would be great eaten alongside or on top of salad too.

Paleo Meatza

Meat crust:

• 1 lb ground turkey (or ground beef)
• 1 lb bulk mild Italian chicken sausage
• 2 eggs
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• salt and pepper to taste

Pizza sauce:

• 1.5-2 tubes tomato paste
• 2 cloves garlic, minced
• salt and pepper to taste
• 2-3 tsp dried oregano
• 1-2 tsp dried thyme
• Dash of red pepper flakes or cayenne

Toppings:

• 7-10 crimini mushrooms, chopped
• 1 small zucchini, chopped
• 1/2 cup or more olives, chopped (whatever kind you like)
• 1/4 – 1/2 onion, thinly sliced
• Parsley for garnish, after cooking

Directions:

1. Preheat oven to 350 degrees.
2. Combine the meat and eggs in a bowl and mix well.
3. Add spices to the meat/egg mixture and mix thoroughly.
4. Put meat mixture into a 9 x 11 or 9 x 13 pan at pat down evenly.
5. Bake for 15 minutes.
6. While the meat crust is baking, mix all the sauce ingredients together in a bowl and chop the veggies. Feel free to add other spices you like to the sauce and use whatever veggie toppings you like.
7. When meat is done baking, pull pan out of the oven and top with sauce and veggies.
8. Put back in the oven for 5 minutes at 350 degrees. Then, turn your broiler on at 450 degrees and cook for another 7-10 minutes. Garnish with fresh parsley, if using.