Thursday, February 17, 2011

Meatza

This post is part of The Great Pizza Experiment

 

Do a Google search for "meatza" and numerous recipes will pop up. It has become a very popular item among those who eat low-carb and/or grain-free. It's easy to see the appeal; rather than attempting to simulate a traditional pizza crust, you just make a "crust" out of ground meat and top it with sauce and cheese.

I can't really rank this the way that I did the other pizzas. The husband and I both loved this. The taste was great. The texture was great. However, it was NOTHING like eating a pizza. I added seasonings to the ground meat (I used chicken) which made it taste a lot like sausage, so it had the flavors of a sausage pizza but the texture was something else altogether. But it is definitely a recipe that I will make again because it was so quick and easy while still being tasty. It was much less time consuming than meatballs (it takes me forever to roll all the meat into balls) and meatloaf (which takes a lot longer to cook).

MEATZA
Serves 2-4

INGREDIENTS
  • 1 lb ground meat of choice. Ground chicken, turkey, lean pork, or a combination would be ideal.
  • 1 egg (or two egg whites + 1 tsp extra-virgin olive oil)
  • 1 oz (about 1/4 cup) grated Parmesan cheese
  • Sausage seasonings of choice. I used 1 tsp Italian seasoning, 1 tsp Adobo seasoning (basically a combo of salt, pepper, onion, and garlic), and 1 tsp fennel seed. Another option would be the Italian sausage seasoning that I used in this recipe, though I'd halve the salt and sugar. Or Penzey's sausage seasoning. Whatever you want!
  • Sauce, cheese, and toppings of your choice
DIRECTIONS
  1. Preheat oven to 450
  2. Beat the egg with Parmesan and seasonings. Add the ground meat and mix thoroughly.
  3. Line a large pan with parchment paper (I used a round cake pan) or spray with olive oil. Pack the meat into the pan, making it slightly thicker at the outer edges to resemble a crust. Bake for 15-20 minutes or until done.
  4. Spread with sauce, cheese and toppings. Broil until cheese is melted and bubbly.
NUTRITION (crust only, using 80% white meat ground chicken)
Per 1/4 pizza: 175 calories, 5g fat, 0.4g carbohydrate, 30g protein
Per 1/2 pizza (that's a half pound of meat!!): 350 calories, 11g fat, 0.8g carbohydrate, 60g protein

16 comments:

Eftychia said...

I am trying so hard to avoid wheat. Thank you so much for sharing with us this recipe. I never thought to do something like this.

Erica said...

Efytchia, I'm glad that you enjoyed the recipe! Definitely check out my page for The Great Pizza Experiment; all of those pizzas are wheat-free :)

Anonymous said...

Does ground beef not work for the meatza? I have some grass-fed ground beef I wanted to use.

Erica said...

@Anon, you could definitely use ground beef! I just like chicken or turkey because it looks a little more like a pizza crust :)

Anonymous said...

I've done a ton of variations of Meatza - we love it. Ive used ground beef and made taco meatza, ground lamb for a Greek style, Italian sausage (I mix hot, sweet and ground pork) for a "traditional" Italian style pizza. It's so versatile.

Erica said...

@Anon: Thanks! A Greek meatza is definitely on my list of things to make :)

JUMBO said...

Made this last night with mild Italian Sausage as the base - HOLY CRAP, it was delicious. It coughed up A LOT of moisture during cooking, so I need to think about how to minimize the soup-effect in the pan.

I DID make mine Deep-dish (Chicago) style, so that may have something to do with the amount of liquid left in the pan. Perhaps a flatter sheet would allow more evaporation.

I wonder if there are any no/low carb ingredients that I could add to thicken it up (like a corn starch, only not).

Thanks for the recipe - it was amazing.

Erica said...

@Jumbo: To make it less watery, I think I'd try baking it on a slotted broiler pan which allows it to drain. You could also add a little bit of Parmesan cheese, that tends to help absorb some of the liquid :) Other options include powdered dried mushrooms (like in my Boeuf Bourguignon recipe), coconut flour, crushed pork rinds, and (if you do soy) pulverized TVP. Anyway, I'm glad you liked the recipe!

liam said...

looks like a great recipe for a low carb meatza. I would not call it no carb tho as you said it has 0.8 carbs in just the base, add toppings and it will definatly have at least 1 carb hehe.

either way it looks dam tasty

Erica said...

@liam, I don't think I said it was "no carb" anywhere? Unless I mistyped it somewhere? Either way, I hope you make and enjoy it!

Pamela Fox said...

We made this tonight, with fennel and endive toppings. It was super tasty and easy, thanks!

http://pamelagoesprimal.com/post/18484418820/chicken-fennel-endive-meatza

Erica said...

Pamela, thanks for letting me know -- I LOVE fennel, great idea!

Pamela Fox said...

I'm loving this recipe, made it again last night with fennel frond pesto for the sauce. Even better!
http://pamelagoesprimal.com/post/18783020924/chicken-fennel-pesto-meatza

Erica said...

@Pamela: OMG. Totally making that pesto.

Hillary Miller said...

Gosh!
We really love the way you shot Meatza
You are really not just a food blogger, we think that you are a professional food photographer.

As a food photography site, we're always looking for best food pictures to feature on our site http://www.foodporn.net/

Why don't you submit yours and make other people hungry.
You know it’s fun to make others hungry. Especially when they are so hungry they finally want to create your recipe. :)
It is worth the try. :)
Thanks!

Mark said...

The low carb pizza is one of the best inventions ever! Thanks for the post!

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