Paleo pizza? Is there even such a thing?
Abso-fricken-loutely there is!
Paleo certainly doesn’t mean giving up any of your favourite foods! I’ve been working and baking in this Paleo world for four years now and let me tell you, there is no food that cannot be paleo-fied, pizza included!
I’ve even created a whole online healthy cooking school dedicated to this very topic! It’s called the Rumbles Lifestyle Hub and it’s an online healthy cooking school teaching you how to make gluten, grain, and optionally, dairy free versions of ALL your favourite foods. Just click the image below to find out more:
But, let’s get back to paleo pizza…
The recipe in this post is for you pizza lovers out there!
It’s unlike any pizza you’ve ever had before.
Why is that?
Well because the base of this pizza is made with ground meat!
It’s kind of ironic actually. I’ve spent a fair amount of my time defending Paleo (people sure like to give us Paleo enthusiasts a hard time). Many people often say to me that Paleo is all about eating meat and nothing else! And I always defend this with a response informing them that Paleo is about eating loads of veggies, accompanied by meat.
But with this recipe I’m truly going against this! This recipe is living up to the, “Paleo People Just Eat Tonnes of Meat” stories I’ve been defending for the last four years!
Oh well, that’s ok. Every now and then a meat-a-licious meal of meat is just fine! Would you agree?
And besides, if you top your Paleo pizza, otherwise know as MEATZA, with loads of veggies, then the topping can become the main focus instead of the base 🙂
If you haven’t made Meatza before, you’re going to love it! It’s super simple to throw together.
In fact it’s much easier than making regular wheat based pizzas as you don’t have to prepare any dough (which takes a million hours to do!).
The recipe below is truly simple to make, oh and most importantly, ridiculously delicious!
Surprisingly, the meat base holds together really well. And unlike ordinary pizza, you only need one or two small slices because the meat base FILLS YOU UP BIG TIME! Plus, it’s cheap to make too!
Healthy, filling, affordable pizza! What’s not to like? Get in the kitchen and start meat-za-ing…woohoooooo!
(PS, if you don’t do dairy, just leave off the cheese)
PALEO PIZZA (MEATZA)
MEATZA – INGREDIENTS & EQUIPMENT
- Spring form cake tin, approx 24cm (optional)
- 400g mince
- 1/2 tsp salt
- 1 TAB + 2 tsp Italian herb blend from Rumbles Lifestyle Hub Spice Module OR 1 TAB dried oregano or basil (or a mixture of both)
- 1/4-1/3 cup tomato paste
- 1 cup grated cheese (optional)
- Loads of your favourite pizza toppings (olives, pineapple, capsicum, tomatoes, salami, shredded ham, mushrooms, roasted sweet potato, onion, etc)
MEATZA – DIRECTIONS
- Preheat oven to 160°C
- If using the cake tin, grease this with a little oil. You will use this cake tin to form your meatza. If you don’t have one, or don’t want to use one, grease a large baking pan/baking tray.
- In a medium sized bowl, using your hands, mix together the mince, salt and 1 TAB of your herbs.
- Firmly push your meat mixture into the base of the cake tin. Push down and spread it out until you have an even layer. If you’re not using the cake tin, spread your meat mixture into a thin, even layer upon your baking tray.
- If you’ve put your meat mixture into a cake tin, place this tin on top of a baking tray/dish and bake in the oven for approx. 10 minutes (it needs to be placed on a tray otherwise meat juices will drip all over your oven!) If you’re not using the cake tin, just pop your pizza base in the oven and bake for the same amount of time.
- While the pizza base is cooking, prepare all your pizza toppings. Also mix the extra 2 tsp of herbs into the tomato paste.
- Remove meat base from the oven when cooked and drain off any juice. There will be quite a bit! You will also notice your base has shrunk quite a bit. That’s ok, that’s just what meat does when it’s cooked. It also doesn’t matter if your meat is still quite pink as we will be baking it a second time once the toppings are on.
- Spread the tomato paste/herb mixture over the pizza base.
- Layer on your toppings and sprinkle with cheese if using. On my meatza I’ve used capsicum, mushroom, tomato and fresh basil.
- Bake meatza for another 10-15 minutes.
- Remove from the oven and let it sit for 5 minutes before slicing and serving…yum!
If you’d like to learn how to make any meat taste phenomenal, then check out the Spice Module in our healthy cooking school. Once you master herbs and spices, there is no meat (or veg) that you can’t transform from meh to mwah! Click the link below to learn more: