Main Course item created by Kim, Mar 22, 2014
  • Meatzza is a pizza where the "crust" is made of meat! I modified a couple of recipes to create my own version, and was thrilled with the results.

    Totally awesome if you are doing Gluten Free or No Carb diets.



    500g Pork and Beef Mince (use just Beef if you don't eat porky pig)
    250g Bacon - I used the round eye short cut kind with no fat, use whatever you like.
    2 eggs
    1/4 cup almond meal
    1/4 cup grated fresh Parmesan cheese
    1 clove crushed garlic - or more to taste
    tblspn of dried herbs such as basil, parsley or oregano
    Pinch bay leaves ground - not too much just a little
    Pinch salt
    ground black pepper


    1 or 2 large tomatoes, or 1 cup of small roma or heritage type tomatoes cut into even bits.
    Splash olive oil.
    Mozzarella cheese, or the small bocconcini kind to taste
    Basil leaves


    Pre-Heat oven to 220C

    In a food processor, or by hand grind the bacon up until it is in very small pieces like the minced meat and will incorporate into your mince meat without falling out!

    Place minced meat, bacon and all the "crust" ingredients into a large bowl, (or if you have dirtied up the Food processor grinding the bacon, just chuck them in there) and mix with your hands until well combined ( pulse briefly in the FP if you are using, don't lose the texture!)

    Line a pizza dish or shallow baking tray with baking paper and spread the meat mixture out and thinly, about 6mm thick.

    Refrigerate until required.

    Meanwhile heat a heavy frying pan and make the fresh tomato sauce by sauteing the tomatoes over a gentle heat on the stove top, allow them to reduce and soften until they are in a paste like state. Remove from heat and cover until required.

    Build your pizza by smoothing over the tomato sauce and then adding the mozzarella cheese.

    Bake in a very hot oven for about 15 minutes or until the meat is cooked and the cheese has bubbled and darkened.

    Remove from oven, and allow to sit for about 10 minutes to settle and firm up.

    Scatter the basil leaves over the top and cut into 8 wedges.

  • meatzza.jpg