Well, the Paleo Challenge is now over and tonight we have a party, but for some reason I don’t have the desire to go all out. I do miss red wine, stevia & dark chocolate on a regular basis, but I have no desire for gross unhealthy food. However, the other day I went with some friends to the new Pitfire Pizza in our neighborhood. One of them ordered one of the seasonal specials: a Brussel sprouts and bacon pizza.
It looked AMAZING, but even with the gluten-free crust and no cheese, I had to resist since it wasn’t strict “paleo.” I’ve been craving that pizza ever since and so I decided to attempt to make a meatza version.
For those who don’t know what a meatza is it’s a paleo version of a pizza using meat as the crust vs. bread. A lot of people make paleo pizzas with almond or coconut flour crusts, but I prefer all meat! The Mr. loves my meatzas (that sounded funny), but this version was the BEST EVER, so I had to share. Usually, I make a thick “crust” (aka lots of meat) in a rectangular baking dish, but this time I decided on 2 individual meatzas. Enjoy (just like our tastebuds did)!!!
Brussel Sprouts, Caramelized Onion & Bacon Meatza
- 1 lb grass-fed ground beef
- 2 tsp dried Italian herbs
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp paprika
- 4 strips of thick cut bacon (nitrate-free)
- ½ lb brussel sprouts, trimmed & quartered (about 10-12 bulbs)
- ½ red onion, thinly sliced
- ½ cup pizza sauce (I love using Rao's Homemade Pizza Sauce)
- Preheat oven to 400 degrees
- Mix the ground beef and spices together. Tip: I use my hands to really make sure the spices are properly blended into the meat.
- Divide the meat in half and press evenly into the bottom of 2 separate 9-inch round non-stick pie pans (or in 1 rectangular baking dish for non-individual meatzas)
- Bake for 12-15 minutes until meat is cooked and edges are brown
- While the meat is in the oven start the toppings
- Cook the bacon in a pan on the stove until crispy
- Transfer to plate to cool & cut into lardons
- In the same pan, caramelize onions & saute Brussel sprouts in the bacon grease
- Once the meat crust is done, remove from oven and allow to cool (leave oven on)
- Cover a 11"x17" (or large) baking sheet with foil and transfer the meat crusts onto the sheet. Tip: Drain the liquid and pat dry the meat before transferring. Too much moisture makes the crust soggy when it's done.
- Spread on the pizza sauce & add the toppings
- Place baking sheet with the 2 meatzas back in the oven and cook for 10-12 mins (until browned)
Right before it went back in the oven
After it came out of the oven
This recipe is linked to the