Grain Free Meatza Pizza
For a meat and vegetables dinner with a twist, trying making your pizza base out of beef mince! Topped with fresh capsicum, basil and red onion (or whatever vegetables you prefer!) and with the base made of meat and potatoes, it's a new variation on standard ingredients.
Recipe Tester Feedback: "This is so yum! Very easy recipe to make and a great protein source." - Bev
No: Gluten / Nuts
Contains: Egg / Dairy
*Variations: Can be made without Dairy
Preparation Time 10 minutes
Cooking Time 10-15 minutes per meatza
Serves 4 small meatzas
Cannot be frozen
- potatoes - 300g, quartered
- onion - 1, peeled and halved
- garlic cloves - 4, peeled
- beef mince - 500g
- dried oregano - 2 tsp
- dried basil - 1 tsp
- dried parsley - 1 tsp
- tomato paste - 1-4 Tbsp
- eggs - 2
- tapioca starch - 60g
- Preheat oven as high as it will go (minimum 220C). Put pizza stone in the oven to heat.
- Place the potatoes (300g), onion (1) and garlic cloves (4) into bowl. Mix Speed 7 / 3 seconds.
- Turn out onto a large tea towel and squeeze out as much liquid as possible.
- Add the beef (500g), oregano (2 tsp), basil (1 tsp), parsley (1 tsp) and tomato paste (2 Tbsp). Combine Speed 7 / 3 seconds.
- Add the eggs (2), tapioca starch (60g) and the potato mixture. Combine Speed 7 / 5 seconds.
- Spread out enough meatza dough for one pizza onto pizza stone (can put a sheet of baking paper between the meatza and the pizza stone if you prefer, or if avoiding possible cross contamination of gluten or dairy). Press down with a spatula until it is round and approximately 1.5cm thick.
- Spread tomato paste out across the pizza base and press red onions and capsicum into the dough slightly and cook for 5-10 minutes, or until the edges are crispy.
- Add cheese and cook for a further 5 minutes, or until you preferred consistency has been reached.
- Serve with fresh basil.