Pizza by any other name...

When you first start any kind of elimination diet, the first thing you think about is all the foods you have to give up. You’re disappointed and think you’re going to have to eat the same 5 things over and over again. Fortunately, once you get over that initial bump, you realize that all you need to do is be a little creative. And there’s always the Internet!

When I started SCD, I was excited to learn there was a pizza crust alternative to conventional dough. Cauliflower crusts were all the rage, and all over Pinterest, as many people were embracing a gluten-free diet or were Low Carb. While it is a good option (I just shared a blog post about it!), making a cauliflower crust is pretty labor-intensive. It’s really critical to squeeze as much moisture out of your dough as possible, or it won’t crisp up. Soggy pizza crust is no fun! (Actually, one way around this problem is to reduce the amount of cauliflower a bit and add some coconut flour, which is a great moisture absorber).

However, to make life even easier and more flavorful, I’ve moved past cauliflower and have embraced THE MEATZA. Yes, meat as the base. Think of it as a true Meat Lovers Pizza. It’s so much easier to prepare, provides enough filling protein for the dish, and can just get piled on with vegetables and cheese. Voila. You’re done in less than 30 minutes.

Meatza

1 (1 lb) package ground chicken, turkey or beef
Olive oil
1 tsp each of your favorite Italian seasonings: oregano, basil, rosemary, salt and pepper, garlic and onion powders, for instance
Pizza sauce
Assorted fresh vegetables and typical pizza toppings you like
Cheese of your choice


Directions:

Mix meat and herbs well, with your hands, to incorporate the seasonings. Grab a 9x12 lasagne pan or sheet pan, and grease with a very thin layer of oil. Press the meat down to a thickness of about 1/2”.

Bake in a 350 F. oven for 10-15 minutes. Drain the liquid from the pan and perhaps dab a little with a paper towel to get more liquid off the top. Spread on your pizza sauce and add some cheese. Add whatever vegetables your heart desires and the rest of the cheese and return to the oven for another 10 minutes. For the last few minutes you could place it under the broiler if you like.

I pile on a mountain of fresh spinach, sliced tomatoes, mushrooms and olives and maybe some red bell pepper rings that I sauté a little ahead of time because I don’t like mine raw on the pizza. I actually do the same thing with the mushrooms. I use a sugar-free pizza sauce and Jack cheese.

Delish!