Meatza (Paleo, AIP, low FODMAP)
Pizza, pizza, pizza. What a glorious culinary creation. For those with multiple food intolerances pizza is often off the menu. And this makes me sad. I am currently working on developing a low FODMAP, AIP pizza base. I want a proper crust, none of this gluten free supermarket nonsense that has as much appeal as waterlogged cardboard and is full of inflammatory gut aggravating ingredients.
In the meantime though to fill the void there is always meatza. Now don't be deceived, this is a base of ground meat - not a doughy crust, However it is a great vehicle for all your favourite pizza toppings, and even tastes good the next day. I have been known to have a slice or two for breakfast.
To make one meatza
For the base
500g minced turkey
1 tablespoon of mixed dry italian herbs
1 dessert spoon of garlic or basil infused olive oil
A good pinch of himalayan or sea salt
For the toppings
2 tablespoons of my AIP tangy salsa
Obviously you can get creative and add any toppings you choose, I have included on mine:
Mixed spanish olives
Half a courgette diced and sautéed lightly in coconut oil
A good handful of fresh rocket leaves
A fistful of fresh basil leaves
2 strips of parma ham
Pre heat your oven to 200 degrees or 180 for fan assisted.
In a large bowl combine turkey mince, dried herbs, salt and your choice of infused oil. Combine the ingredients thoroughly with your hands to ensure the herbs and oil is evenly distributed throughout the mince.
Transfer your mince mixture to a large baking tray and press into a large circular shape to form your base. You will want this to be about 1cm thick.
Bake this in the oven for 15 minutes.
Remove from the oven and drain any excess liquid off the tray.
Spoon your salsa evenly across the surface of your base and add your choice of toppings that are to be cooked. I pre sautée my courgette to ensure it does not dry out in the oven and is nice and moist. Place the base back in the oven for another 10 minutes to finish cooking the mince and your toppings.
Remove from the oven and add any additional uncooked toppings such as basil and drizzle with olive oil.
This is scrummy on its own, served with a side salad or swede chips.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.