Forget cauliflower pizza. The “meatza” takes the low carb gluten-free pizza genre to a whole new level!
The beef mince brings a massive dose of bioavailable protein along with choline, iron, phosphorus, selenium and zinc and vitamins B3, B5, B6 and B12. Spinach balances out the nutrient profile with vitamins A, and K, folate, magnesium, manganese and potassium.
One large serve provides 870 calories, 78 g protein, 55 g fat and 8 g of net carbs and a protein:energy ratio of 1.4
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 250 g ground beef
- 1 garlic clove, crushed
- 1/2 tsp dried basil or oregano
- Salt and pepper
- 200 g spinach, wilted from fresh or defrosted from frozen, squeeze all the water out.
- 3 tbsp tomato puree or paste
- 80 g mozzarella
- Chilli flakes (optional)
- Pre-heat oven to 180°C/360°F (bake).
- In a mixing bowl, add the ground beef, garlic, dried herbs, salt and pepper, use your hands to squish everything together and roll the meat into a ball.
Place the ball between two sheets of baking paper, use a rolling pin to roll out into a nice thin circle, it shrinks a lot in the oven.
Remove the top sheet of baking paper and slid the bottom sheet, with the meat base, onto a pizza tray or baking tray, place in the oven for 10 minutes.
Remove from the oven, drain away any liquid, remove the paper and flip over the meat base, so it sits directly on the tray.
Top like you would a regular pizza base, first spread around the tomato paste, then add the wilted spinach and lastly the cheese.
Bake for approximately 8 minutes or until the cheese is melted.
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