Here’s a way to enjoy a gluten free pizza night. The crust is made using beef! This page contains affiliate links. If you use these links to buy something I may earn a commission. This does not result in any additional cost to you.
Pizza sauce ingredients
- 2 c. Tomato sauce (a standard 15 oz. can will be plenty)
- 1 Garlic clove, minced
- 2 Tbs. Onion, minced
- 1 tsp. Oregano
- 1/2 tsp. Fennel seeds
- Salt & pepper to taste
- 2 tsp. Olive oil
Pizza Ingredients
- 2 lbs. Lean grass fed beef (I used Butcherbox)
- 1/2 Onion, diced fine
- 1 Egg
- Seasonings: 1/2 tsp. Oregano, 1/3 c. Chopped herbs such as parsley & basil, salt and pepper
- Suggested toppings: sliced bell pepper, mushrooms, pepperoni, non dairy cheese, olives, fresh parsley
- Final garnish: Olive oil, arugula, fresh basil
The meat will be easier to work with if you take it out of the refrigerator an hour or so beforehand.
Preheat oven to 400 degrees.
For the sauce – heat a pan over medium heat with the olive oil an gently cook the garlic and onion. Once the onion is softened add the fennel seeds and cook another minute until fragrant.
Add in the tomato sauce and simmer over low heat stirring occasionally while you prepare the pizza. Be sure to keep simmering the sauce over low heat until it thickens into almost a tomato paste texture.
In a large bowl whisk the egg and then combine the beef, onion and seasonings. Work gently and avoid the temptation to kneed or overwork the mixture.
Place a large sheet of parchment in a large skillet, pizza pan or oven proof baking dish. Now press the meat out until you have a consistent pizza “crust” so it will cook evenly.
Place the meat crust in the oven for 10 minutes.
Remove from the oven and drain or blot any excess fat. Top with a layer of sauce. (You will likely have extra for another use).
Add your toppings. Return the meatza to the oven and bake another 10 minutes. If desired, finish under the broiler a few minutes to crisp up.
Allow the meatza to rest about 5 minutes then garnish & serve.
