Paleo Pizza
Preheat the oven to 400F. Mix the ground beef and Italian Sausage Seasoning until combined.
Make the meat crust. Divide the meat in half, roll into a ball, and press evenly into a 8- or 9-inch round pie. Cover only the bottom of the pan and smooth the meat with damp hands until it's an even thickness. Repeat with the other piece of "crust." Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the crusts from the oven and allow to cool in the pan.
Make the pizza sauce. Heat a small saucepan over low heat, then add the olive oil, garlic, and Pizza seasoning, stirring with a wooden spoon until fragrant, about 20 seconds. Add the tomato paste and stir until combined, then stir in the water. Bring to a boil, then simmer for 5 minutes until thickened. Set aside.
Make your meatza. Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup sauce on each meat crust, leaving a 1/2-inch border around the edges. Arrange the vegetables on top, pressing them gently into the sauce. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.
Drizzle each pizza with 1 teaspoon of EVOO when they come out of the oven.
*Eliminate the Italian Sausage Seasoning from the crust and instead, use salt, black pepper, and 2 cloves of minced garlic to flavor to the meat crust. Replace the pizza sauce with the sauces listed below, then add the recommended toppings for different flavors.
BEEF CRUST+PIZZA SAUCE=FRESH TOMATO, FRESH BASIL, GARLIC
BEEF CRUST+NO SAUCE+CARAMELIZED ONIONS, FENNEL, GARLIC, BLACK OLIVES
BEEF CRUST+PIZZA SAUCE=MUSHROOMS, PROSCIUTTO
BEEF CRUST+SALSA+BLACK OLIVES, GREEN BELL PEPPER, AVOCADO
BEEF CRUST+PESTO+SUNDRIED TOMATOES, ROASTED RED PEPPER, BLACK OLIVES
BEEF CRUST+PIZZA SAUCE+KALE, BACON, TOMATO
PORK CRUST+SUNSHINE SAUCE+SCALLIONS, CARROTS, RED BELL PEPPER, SESAME SEEDS
PORK CRUST+A LITTLE MUSTARD+CABBAGE, APPLES, CARAWAY SEEDS
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 560 | ||
Calories from Fat: 335 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.2g | 50 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 154.2mg | 47 % | |
Sodium 388.7mg | 13 % | |
Potassium 1170.5mg | 31 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 8g | ||
Protein 44.7g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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