Paleo Italian Meatza (Gluten-Free, Whole30)
Make these Paleo Meatza Pizza recipes to help rekindle your love of pizza when you're eating gluten-free. Packed with protein and veggies!
Ingredients
For the crust:
- 1 lb ground beef
- 2 tbsp dried Italian herbs
- 1 tbsp fresh basil chopped (or 1 tsp dried basil)
- 1 clove garlic finely chopped
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Suggested toppings (about 1/2 cup each):
- Tomato sauce
- Sun-dried tomatoes sliced
- Artichoke hearts chopped
- Olives sliced
- Arugula leaves
- Fresh basil for garnish
Instructions
Preheat the oven to 400F.
In a large bowl, mix the crust ingredients – ground beef, dried herbs, basil, garlic, salt and pepper. Divide the meat in half. Press half the meat into an 8″ round pie pan or onto a parchment-lined sheet tray. Repeat with the other half.
Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
Now it’s time to do the toppings. I added the tomato sauce and red pepper first, then popped it back in for another 5 minutes to soften those up. Then, I took out the crust, added the rest of the toppings – arugula leaves, sun-dried tomatoes, artichokes and olives – and chopped it into 4 pieces while it was on a cutting board.
Recipe Notes
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