Veggie-Lover’s Meatza
You might think that a pizza without crust, cheese, or tomato sauce is pointless. I guess I agree–you can hardly call a crustless, cheeseless, sauceless dish a “pizza” no matter what it looks like. Enter “meatza”! Meatza replaces crust with a thin layer of seasoned meat upon which you can add your favorite sauce and toppings. For those of us on the autoimmune protocol, it is a fun and healthy way to enjoy something like everyone’s favorite finger food. I’ve served it at game nights to perplexed but delighted guests with nary a complaint. Feel free to use whatever kind of meat you like. Some of my other favorite toppings include prosciutto with arugula and fig preserves or sliced pears (inspired by a really good local pizza I wish I could still eat)!
Looking for Low-FODMAP Recipes?
The low-FODMAP diet is often prescribed for people with IBS or Small Intestinal Bacterial Overgrowth (SIBO), and there’s a huge overlap of that demographic with people with autoimmune disease. My e-book 28 Days of Low-FODMAP AIP combines both IBS- and autoimmune-friendly diets in a 28-day meal plan designed to jump start and simplify this often-challenging diet change. Just you wait: The meal plan includes 50 exclusive low-FODMAP recipes you won’t find on my website or anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones. You’ll be amazed at the variety of flavors still available to you! The ebook is available as a digital download for $9.99.
Veggie-Lover’s Meatza
Ingredients
- 1 1/2 pounds ground beef
- 1 1/2 pounds ground pork
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper omit for AIP
- 1/2 teaspoon garlic powder
- 1/4 dash paprika omit for AIP
- 3/4 cup no-tomato sauce
- 1 cup spinach chopped
- 1/2 small red onion sliced
- 3 ounces pepperoni sliced
- 4 ounces mushroom sliced
- 3 ounces black olive sliced
Instructions
- Preheat the oven to 350 degrees F.
- Combine the ground meat and spices and mix well.
- Line a rimmed baking sheet with parchment paper or a silicone liner. Spread the meat over the sheet, flattening it evenly to about 1/4″.
- Bake for 10 minutes or until cooked through.
- Transfer to a pizza stone or a wire rack on top of a baking sheet. Add the sauce and toppings, then return to the oven for 10 minutes or until the toppings are cooked.
Hi – you should think about making and selling Nomato sauce. I was just looking at your recipe for “meatza” and it sounds great, but I have to go through the trouble of making Nomato sauce. I’ve tried the sauce and it’s OK, but not enough of a favorite of mine to have large portions hanging around in my refrigerator and it’s kind of a hassle to make. I know it’s not complicated but with a demanding job and two kids and husband, I have my hands full making my meals – I just don’t have time to make accompaniments like bone broth, kombucha, green juice, paleo mayonnaise…I buy those things. If I could buy a few bottles of Nomato sauce to have on hand, I’d love it. If there’s a place to buy that I’m not aware of, let me know. Thx!
Hi Dawn! I’m not aware of anywhere to buy nomato sauce. I don’t use it that often but I do make very large portions to keep in the freezer, which last about six months and are great to have on hand those times I do need some!