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Meatza

Post From http://nomnompaleo.com/2017/12/04/meatza

Meatza by Michelle Tam http://nomnompaleo.comPizza used to be a big deal in our house. Pre-Paleo, Henry and I were pizza freaks. Believe it or not, we once flew 700 miles from San Francisco to Phoenix, Arizona just to eat at the legendary Pizzeria Bianco. (Yes, we’re crazy.) But then, we went Paleo, and our neverending pizza party stopped. Sure, we saw Paleo folks making pizza with alternative flours, and we occasionally tried some gluten-free pizzas. But to me, they always seemed like inferior versions of the real thing.

But recently, inspired by Robb Wolf’s meatza-making on Instagram, I decided to make a pizza with a sausage crust. And lo and behold: It’s amazing. Plus, umami-packed meatza is a million times easier to make than pizza.

Pro tip: Blotting the juices from the sausage crust is mandatory, or you’ll run the risk of your meatza collapsing in a soggy mess. And that would be no bueno.

Serves 4 

Ingredients

  • 1 pound bulk mild Italian sausage
  • ¼ cup marinara sauce
  • ¼ pound cremini mushrooms, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • ¼ cup Castelvetrano olives, pitted and thinly sliced
  • ½ cup goat cheese or almond ricotta (optional)

Equipment:

Method:

Preheat the oven to 425°F on convection mode (or 450°F on regular mode) with the rack in the middle position, and place a large sheet of parchment on a clean, flat surface.

Meatza by Michelle Tam http://nomnompaleo.com

Spread the bulk sausage on the parchment, and use your hands to form the meat into a rectangle.

Meatza by Michelle Tam http://nomnompaleo.com

Place another piece of parchment on top of your sausage rectangle…

Meatza by Michelle Tam http://nomnompaleo.com

…and use your hands to evenly press down on the sausage between the two sheets of parchment paper.

Meatza by Michelle Tam http://nomnompaleo.com

Then, use a rolling pin to uniformly flatten the sausage until it’s about ¼-inch thick, making sure it’s not too wide or long to fit on a half-sheet (18-inch x 13-inch) rimmed baking pan.

No rolling pin? No problem! Use a metal water bottle or the bottom of a large, flat-bottomed skillet.

Meatza by Michelle Tam http://nomnompaleo.com

Peel off the top layer of parchment and transfer the flattened crust (with the sheet of parchment underneath) to a rimmed baking sheet.

Meatza by Michelle Tam http://nomnompaleo.com

Pop the baking sheet in the hot oven and bake until cooked through, about 10 minutes, rotating the tray around at the halfway point.

Meatza by Michelle Tam http://nomnompaleo.com

The crust should be cooked through with some browning at the edges. Remove the pan from the oven.

Meatza by Michelle Tam http://nomnompaleo.com

At this point, you may notice a lot of accumulated sausage juice. Blot the crust well with paper towels.

Meatza by Michelle Tam http://nomnompaleo.com

Then, carefully transfer the crust to a clean piece of parchment. Discard the old parchment paper, and wipe away any spilled meat juices from the rimmed baking sheet. Transfer the meat crust (with the parchment) back onto the baking sheet.

Meatza by Michelle Tam http://nomnompaleo.com

Now, it’s time to go crazy with the toppings: Slather a layer of marinara sauce on the meatza crust…

Meatza by Michelle Tam http://nomnompaleo.com

…and add your favorite toppings. Me? I like thinly sliced mushrooms, bell peppers, red onion slices, and olives.

Meatza by Michelle Tam http://nomnompaleo.com

Add cheese if desired. I prefer dairy-free cheese or goat cheese (because I don’t do well with cow’s milk cheeses), so I’ll sometimes dollop on some chevre or almond milk ricotta.

Meatza by Michelle Tam http://nomnompaleo.com

Return the meatza to the oven…

Meatza by Michelle Tam http://nomnompaleo.com

…and bake for 5-10 more minutes or until the toppings are browned.

Meatza by Michelle Tam http://nomnompaleo.com

Take it out of the oven and let the meatza rest for 5 minutes. Last but not least: Slice and eat!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


 PRINTER-FRIENDLY RECIPE CARD

Meatza

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Michelle Tam

Yield 4 servings

Meatza, or pizza with a sausage or seasoned meat crust, is a delicious, low carb, paleo-friendly alternative to greasy take-out! It’s super simple, too!

Ingredients

  • 1 pound bulk mild Italian sausage
  • ¼ cup marinara sauce
  • ¼ pound cremini mushrooms, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • ¼ cup Castelvetrano olives, pitted and thinly sliced
  • ½ cup goat cheese or almond ricotta (optional)

Instructions

  1. Preheat the oven to 425°F on convection mode (or 450°F on regular mode) with the rack in the middle position, and place a large sheet of parchment on a clean, flat surface.
  2. Spread the bulk sausage on the parchment, and use your hands to form the meat into a rectangle.
  3. Place another piece of parchment on top of your sausage rectangle, and use your hands to evenly press down on the sausage between the two sheets of parchment paper. Then, use a rolling pin to uniformly flatten the sausage until it’s about ¼-inch thick, making sure it’s not too wide or long to fit on a half-sheet (18-inch x 13-inch) rimmed baking pan.
  4. Peel off the top layer of parchment and transfer the flattened crust (with the sheet of parchment underneath) to a rimmed baking sheet.
  5. Pop the baking sheet in the hot oven and bake until cooked through, about 10 minutes, rotating the tray around at the halfway point. The crust should be cooked through with some browning at the edges. Remove the pan from the oven.
  6. At this point, you may notice a lot of accumulated sausage juice. Blot the crust well with paper towels. Then, carefully transfer the crust to a clean piece of parchment. Discard the old parchment paper, and wipe away any spilled meat juices from the rimmed baking sheet. Transfer the meat crust (with the parchment) back onto the baking sheet.
  7. Now, it’s time to go crazy with the toppings: Slather a layer of marinara sauce on the meatza crust, and add your favorite toppings. Me? I like thinly sliced mushrooms, bell peppers, red onion slices, and olives. Add cheese if desired. I prefer dairy-free cheese or goat cheese (because I don’t do well with cow’s milk cheeses), so I’ll sometimes dollop on some chevre or almond milk ricotta.
  8. Return the meatza to the oven, and bake for 5-10 more minutes or until the toppings are browned.
  9. Take it out of the oven and let the meatza rest for 5 minutes. Last but not least: Slice and eat!

Notes

No rolling pin? No problem! Use a metal water bottle or the bottom of a large, flat-bottomed skillet.

Courses Dinner

Cuisine Italian, Paleo, Low Carb, Keto, Primal, Gluten-free

The post Meatza appeared first on Nom Nom Paleo®.

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