Paleo pepperoni meatza — Meal
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Macros (per serving)

Fat

55%

(42 g)

Protein

30%

(53 g)

Carbs

15%

(27 g)

21 g Net,

6 g Fiber

697 Calories (per serving)

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Meat dishes

Oven dish

Paleo pepperoni meatza

By Meal.com

A meatza is the Paleo variation of a pizza. It has a pizza base made from meat. In this recipe we use tasty pepperoni herbs and spices and the meatza is abundantly covered with peppers and olives. Never eaten one before? Then this recipe is really worth trying. An unbelievably delicious meal and you can go completely mad with the toppings.

Ingredients

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Ground beef

500 g

Garlic

3 cloves

Fennel seed

12 tsp

Mustard seeds

1 tsp

Chili flakes

1 tsp

Allspice

1 tsp

Cayenne pepper

12 tsp

Paprika powder

1 tsp

Celtic sea salt

1 tsp

Coconut oil

1 Tbsp

Red onion

1 piece

Roma tomatoes

3 pieces

Tomato paste (can)

70 g

Red wine vinegar

1 tsp

Water

60 ml

Dried thyme

1 tsp

Fresh rosemary

1 tsp

Green pepper

12 piece

Red pepper (sweet)

12 piece

Black olives

1 hand

Dried oregano

1 tsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

30 min

1

Preheat the oven to 400°F and line a baking tray with baking parchment.



2

Press the garlic, cut the onions into rings, dice the tomatoes and cut the peppers into slices.

3

Put the ground beef, garlic, fennel seed, mustard seed, chili flakes, allspice, cayenne pepper, paprika powder and salt into a bowl and mix well.

4

Knead into a ball, place onto the baking sheet and with your hands press it to form a round base, approximately 1/4 inch thick.

5

Bake the "pizza"base for approximately 15 minutes in the preheated oven until ready.

6

Leave to cool down and pour off any surplus fat.

7

Meanwhile make the tomato sauce.

8

Melt the coconut oil in a saucepan, add the red onion and fry until glazed.

9

Add the tomatoes, tomato paste, vinegar, water, thyme and rosemary and leave the pan to simmer (without lid) until the sauce reduces somewhat to form a thick sauce. Takes about 10 minutes.

10

Divide the tomato sauce over the meatza, sprinkle with the oregano and cover with the peppers and olives.

11

Bake the meatza for another 10-15 minutes in the oven, until the edges start to turn brown and the peppers are soft.

12

Take out of the oven and serve.

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Details

Allergens

Nightshade, Mustard

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Oven

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