Paleo recipe ideas

Vegetable Meatza

1 teaspoon (5 ml) olive oil

2 pounds (907 g) ground beef

1 large egg

1 tablespoon (15 ml) arrowroot powder

2 teaspoons (10 ml) onion powder

2 teaspoons (10 ml) dried oregano

1 teaspoon (5 ml) dried thyme

1 teaspoon (5 ml) garlic powder

One 16-ounce can diced tomatoes

One 8-ounce can tomato paste

4 cloves garlic, peeled and minced

½ cup thinly sliced button or baby bello mushrooms

½ cup roughly sliced onion

½ cup thinly sliced green bell pepper

½ cup pitted black olives, sliced

Salt and freshly ground black pepper, to taste

Minced fresh cilantro, for garnish

1. Preheat the oven to 350°F (180°C). Coat a sheet pan with the olive oil.
2. Combine the beef, egg, arrowroot powder, onion powder, oregano, thyme and garlic powder in a large bowl and mix thoroughly.
3. Roll the beef mixture out on the prepared sheet pan to 1⁄2-inch thickness. Be sure the thickness is consistent.
4. Bake the beef for 10 to 15 minutes, or until it is cooked through.
5. While the beef is baking, combine the diced tomatoes and tomato paste in a medium bowl.
6. Remove the beef “crust” from the oven and drain off the liquid.
7. Cover the “crust” with the tomato sauce, and then spread the garlic, mushrooms, onions, bell peppers and olives on top. Sprinkle with salt and pepper, if desired, and continue baking for another 5 minutes, or until the veggies are cooked.
8. Remove the meatza from the oven, garnish with cilantro, allow to cool a bit and serve.

NOTE: A rolling pin comes in handy for rolling out your meat.

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This vegetable meatza swaps the pizza crust for a seasoned ground beef base baked until firm, then loads it with tomato sauce, mushrooms, onion, green pepper, and black olives. It is pizza night without any grains. A rolling pin helps get the meat base perfectly even.

Pro Tips

• Roll the beef mixture out to an even 1/2-inch thickness on the oiled sheet pan. A rolling pin makes the job much easier.
• Bake the meat crust 10-15 minutes until cooked through, then drain off the liquid before saucing. Skipping that step leaves the meatza watery.
• Mix the diced tomatoes and tomato paste together for the sauce. It is thick enough to sit on the meat without soaking in.
• Spread the garlic, mushrooms, onion, pepper, and olives over the sauce and bake just 5 more minutes so the vegetables stay fresh.
• Let the meatza cool for a few minutes before slicing. It holds together much better once it rests.

Frequently Asked Questions

Is vegetable meatza paleo?

It is - the crust is ground beef bound with egg and arrowroot, topped with tomato sauce and vegetables. No cheese and no flour.

Can I make meatza ahead of time?

Yes - bake and sauce the crust ahead, then add the vegetables and finish baking just before serving.

What does the arrowroot powder do in the crust?

It binds the meat mixture so the crust slices cleanly instead of crumbling apart on the spatula.

Can I use other toppings?

The recipe is a template - mushrooms, onion, green pepper, and olives are the listed toppings, but any vegetable that roasts well will work.

Recipe Card

Stav Kogan

Vegetable Meatza

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tsp olive oil
• 2 lb ground beef
• 1 large egg
• 1 tbsp arrowroot powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• One 16-ounce can diced tomatoes
• One 8-ounce can tomato paste
• 4 cloves garlic, peeled and minced
• ½ cup thinly sliced button or baby bello mushrooms
• ½ cup roughly sliced onion
• ½ cup thinly sliced green bell pepper
• ½ cup pitted black olives, sliced

Method

 

1. Minced fresh cilantro, for garnish
2. Preheat the oven to 350°F.
3. Coat a sheet pan with the olive oil.
4. Combine the beef, egg, arrowroot powder, onion powder, oregano, thyme and garlic powder in a large bowl and mix thoroughly.
5. Roll the beef mixture out on the prepared sheet pan to 1⁄2-inch thickness. Be sure the thickness is consistent.
6. Bake the beef for 10 to 15 minutes, or until it is cooked through.
7. While the beef is baking, combine the diced tomatoes and tomato paste in a medium bowl.
8. Remove the beef “crust” from the oven and drain off the liquid.
9. Cover the “crust” with the tomato sauce, and then spread the garlic, mushrooms, onions, bell peppers and olives on top.
10. Sprinkle with salt and pepper, if desired, and continue baking for another 5 minutes, or until the veggies are cooked.
11. Remove the meatza from the oven, garnish with cilantro, allow to cool a bit and serve. NOTE: A rolling pin comes in handy for rolling out your meat.

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