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Meatza Pizza

FreyaUSA

By FreyaUSA
in Gluten-Free Recipes & Cooking Tips

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FreyaUSA Contributor
FreyaUSA
Posted

This is a very popular item on a recipe board I frequent. My husband and 15 year old absolutely LOVE this. I usually make the largest one I can because the leftovers are awesome (and so I can get some, too.)

Meatza Pizza

1-3 lbs extra lean ground beef or turkey (depends on the size pan you are using, for a large-sized cookie sheet I use 3 lbs ground turkey then cut it into 12 -- 1/4 lb -- pieces.)

Italian seasonings to your liking (garlic powder, oregano, basil, etc.)

1 egg per pound meat

Canned spaghetti/pizza sauce

2+ cups shredded mozzarella cheese (to liking)

Pizza toppings (turkey pepperoni, mushrooms, garlic, olives, etc.)

Brown the meat in a skillet. Don't overcook it. Take it just past the pink stage. Drain the grease off. Add egg(s) and spices; mix. Transfer to baking dish/cookie sheet. Mash it all around and then pack it down tight.

Spread some spaghetti sauce over the meat "crust."

Sprinkle 1/2 of the cheese over the meat and then add your favorite toppings. Add the other half of the cheese. Cook at 350 until cheese melts - about 30-45 minutes.

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Pam Newbie
Pam
Posted

What about black olives? Are they okay to eat?

FreyaUSA Contributor
FreyaUSA
Posted
  • Author

I believe olives are fine. I eat them (I just check the ingredient list to be certain. I'm obsessive about ingredient lists. :rolleyes: )

Sharon C. Explorer
Sharon C.
Posted

Do you shred the cheese yourself or do you buy it shredded? I heard that shredded cheeses don't stick because of flour. Don't mind me- I'm new.

  • 2 weeks later...
lilliexx Contributor
lilliexx
Posted

i use kraft shredded cheese!! most of them are gluten-free but i always read the label just to make sure nothing has changed. but kraft uses celulose powder to prevent sticking!! (not flour)

FreyaUSA Contributor
FreyaUSA
Posted
  • Author

Sorry I was out of touch so long! I also use Kraft shredded cheese. Also, when I get there, Costco's Kirkland brand is really nice too. When the say "to prevent sticking" they mean so that the cheese doesn't become a huge heavy clump in the bag, not that it won't melt nicely on the pizza (or whatever.) I'm making this this Friday for dinner. I'm adding black olives, turkey pepperoni, marinated artichokes and mushrooms. Mmm!

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