Meatza – Our Paleo Pizza


We love Meatza. We got onto Meatza through our friend Hagen – a Caveman from way back! The kids get to make one and we have a more spicy one for ourselves. The great thing about any paleo pizza is you can add anything you like, and it’s even better because there’s extra meat! That’s right – meat on the bottom and lots of stuff on the top! Most of the time, the kids don’t even mind having no cheese. We use shredded ham as cheese – we call it “cheese ham”. So this is our version of Paleo Pizza!

Base
  • 1 kg beef mince ( you can use pork as well)
  • 2 eggs
  • 2 T coconut flour
  • 2 tsp garlic powder
  • 1 medium onion diced finely
  •  2 tsp Italian spices (you can use any other spice combo)
  • 1 Tbs Greek Seasoning –screaming seeds*
  • 1/2 tsp chilli powder
  • Salt and pepper

Mix all ingredients into a large bowl and mix in well with your hands (if you hate having yucky mince fingers, put some gloves on – me, I like to get mucky).

Separate into two balls, line two baking sheets/trays with baking paper, then press each ball of mixture into a thin layer onto each tray. It can be super thin, you want the toppings to be the star. Put into a pre-heated 180 degree oven for 10min until just cooked. Take them out and drain any extra juices (reserve if desired)

Cover your bases with tomato paste or tomato purée. Add any toppings you would like. I have included toppings below that we use and some others you could use. Put the Meatza along with all toppings under the grill for about 10min. Done!

Toppings
  • Mushrooms
  • Capsicum
  • Olives
  • Onion slices
  • Salami
  • Ham
  • Bacon
  • Pineapple
  • Zucchini
  • Sweet potato (precooked)
  • Anything else you can think of…

We have Meatza regularly about once a fortnight. I am pretty quick with it now, getting the bases done in about 15min and all done in 25min tops! So it can be done on a weeknight if needed. The whole family loves this as lunch the next day so sometimes I make 3 trays worth.

* Note:  I love Screaming Seeds spices, my go-to for really yummy interesting spices with no fillers or nasties in sight. The Greek seasoning is similar to Italian spices, so you can just add more of that if you don’t happen to have the Greek season.

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