Vegetable Meatza
1 teaspoon olive oil
2 pounds ground beef
1 large egg
1 tablespoon arrowroot powder
2 teaspoons onion powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
One 16-ounce can diced tomatoes
One 8-ounce can tomato paste
4 cloves garlic, peeled and minced
ВЅ cup thinly sliced button or baby bello mushrooms
ВЅ cup roughly sliced onion
ВЅ cup thinly sliced green bell pepper
ВЅ cup pitted black olives, sliced
Salt and freshly ground black pepper, to taste
Minced fresh cilantro, for garnish
- Preheat the oven to 350В°F. Coat a sheet pan with the olive oil.
- Combine the beef, egg, arrowroot powder, onion powder, oregano, thyme and garlic powder in a large bowl and mix thoroughly.
- Roll the beef mixture out on the prepared sheet pan to 1вЃ„2-inch thickness. Be sure the thickness is consistent.
- Bake the beef for 10 to 15 minutes, or until it is cooked through.
- While the beef is baking, combine the diced tomatoes and tomato paste in a medium bowl.
- Remove the beef “crust” from the oven and drain off the liquid.
- 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.
- 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.
