Paleo Meatza Recipe

5 from 1 vote

Friday evening fun includes a Paleo meatza - a pizza with cave-family flair. Everyone will love a slice of this pie.

Course Main Course

Cuisine American

Keyword meatza, paleo

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 854kcal

Preheat oven to 400 F.
Add the ghee, minced shallot, and garlic in a saucepan over medium heat to start the pizza sauce. Cook until soft and golden, 4 to 5 minutes.
1 shallot, 1 tbsp. ghee, 1 garlic clove
Add the tomato sauce, fresh basil, oregano, and season to taste; lower heat and simmer for 10 to 15 minutes, stirring every 3 to 4 minutes.
½ tbsp. dried oregano, 1 ½ cup tomato sauce, 1 tbsp. fresh basil, Sea salt and freshly ground black pepper to taste
In a bowl, add the ground beef, red onion, garlic, egg, fresh basil, fresh parsley, and dried oregano, and season to taste.
2 lbs. ground beef, ½ red onion, 1 egg, 2 tbsp. fresh basil, 2 tbsp. fresh parsley, 1 garlic clove, 1 tsp. fresh oregano, Sea salt and freshly ground black pepper to taste
Mix everything until well combined.
Spread the meat mixture onto a 16-inch pizza pan and bake in the oven for 10 minutes.
Spread the sauce evenly over the pizza, reserving any extra sauce for later use.
Top the pizza with our suggested toppings – or your favorites.
½ bell pepper, 4 to 5 mushrooms, ½ cup sliced pepperoni, ½ cup almond cheese or other Paleo cheese
Place the pizza back in the oven, and bake for another 10 to 12 minutes.
If the meatza looks like it needs a little more crisping up, set the oven to broil and cook another 4 to 5 minutes.
Let the meatza rest a couple of minutes, and top with fresh basil before serving.
2 tbsp. fresh basil