Wow! Why have I not tried making Meatza before? I have come across a lot of meatza recipes but I always thought it sounded a bit strange, but I really enjoyed it. And since it is glutenfree (and easier to make than the cauliflower crust) it’s perfect for LCHF, low carb and paleo. A lot of the recipes are a meat-lover’s paradise with meat on meat, but I still wasn’t quite ready for that. Instead I went with lots of cheese, mushrooms and peppers and I was not disappointed and neither was the rest of the family.
(Apologies for double-posting – I made the silly mistake of publishing instead of scheduling the other day. This time it stays on the blog, I promise)
1tbsp tomato concentrate
2 large handfuls of mozzarella
1/2 green pepper
1/2 red pepper
Preheat the oven to 200C/400F/Gas 6
Combine beef, onion, garlic, egg, salt, and pepper in a mixing bowl. Mix until well combined. Flatten the beef mix into a baking tray covered with baking paper. It should be around 1/2 cm thick. Place in the oven and bake for about 15 minutes. You can also divide the mix into smaller pizzas, just remember to adjust the baking time accordingly.
I used free range meat but it still shrank about 1/3. I had to empty the baking tray and wipe the meat with a piece of kitchen towel halfway as otherwise it would have been boiled in the oven instead of being baked. I had hoped that the pofiber would have soaked up most of the excess liquid. Please let me know if you have a tip on how to avoid this!!
While the crust is in the oven start preparing the vegetables for
the topping. Cut peppers, mushroom and onions into thin slices. Melt a bit of butter on a frying pan and add the vegetables. Stir occasionally. Cook them on a low heat to remove the excess liquid – you do not want them to brown.
When the crust is done remove from the oven and spread the tomato concentrate on the top. Sprinkle with cheese and the other toppings. Return to the oven and bake until the cheese has melted and the vegetables are piping hot.
Serve straight away and enjoy!