Meat Pizza

Every last bit gobbled up by every single adult and kid in the house!  The “crust” is ground beef topped with the most honest versions that I can find of all my favorites.  I do okay except for the hot banana peppers which I just cannot find without yellow food dye, despite an internet search.  I use salami for pepperoni and just look for the salami with the least ingredients.

wpid-IMAG1906.jpgMeat Pizza

Crust:

2 pounds ground beef
Your choice of herbs to mix into the ground beef crust: parsley, oregano, basil, salt, pepper, garlic

Your choice of toppings.  Toppings I use include:
Tomato sauce (season as desired)
Chopped onion
Chopped bell pepper
Chopped mushrooms
Chopped ham ( we use prosciutto that has no preservatives)
Chopped bacon
Sliced salami
Sliced black olives
Chopped green olives
Hot banana peppers
Chopped fresh spinach
Cheese (shred your own so you don’t get all the starch and other junk they add to shredded cheese to keep it from sticking to itself)

Preheat oven to 400 degrees Fahrenheit.

Crust:  Mix ground beef with your choice of herbs; I used about 1 tsp of each listed, although I used one large pressed garlic clove rather than garlic powder. Mix well with hands.  In a jelly roll pan or rimmed cookie sheet, spread out the ground beef mixture until it almost comes to the edge of the pan, more or less depending on how thick you want your meat crust.  We have made crusts that are really thin and some not so thin.

Preparation:  Top your “crust” as desired, starting with the tomato sauce.  If I do add cheese for the kids, I don’t add it until about half-way done with the baking process–that way it doesn’t overbrown.

Bake:   Bake for about 30 minutes. About midway through the baking process or more, drain the juices off and then put back in the oven to finish baking.  Add on the cheese now if you want.wpid-IMAG1908.jpg

Family “gustar” report:  5/5 household members eat it all up.  It’s probably one of my favorites, too.  Pizza is my favorite food.  I miss it.

Closing:  All is well here in our family, and I hope there in yours, too.  Persist in choosing unadulterated food and food sources as much as you affordably and sanely can.  Persist in identifying food’s role in your life, your health, and your psychology.  For most of us, its role and effects are far greater than we ever realized.  ~~Terri

10 thoughts on “Meat Pizza

  1. FitMomPam

    I have a similar recipe that is more like an open-faced meatball sub. It’s really good but I want to try a cauliflower crust recipe. Have you tried that yet?

    Reply
    1. thehomeschoolingdoctor Post author

      I saw that somewhere, but I’ve not tried it. As I subjected them early on in “the change” to some quite interesting attempts at pizza crust, funny to think about now, I gave up! You try it and let me know!! My kids do get pizza on their vacations, so I don’t feel too sorry for them. Just me!

      Wanted to let you know I was reading and came across vit A as a potential source (when it is on lower side or normal or even deficient) of a rough, bumpy, dry rash on backs of upper arms. (We had “discussed” this awhile back.) Probably not the cause, but I told you I’d keep my eye out. And vitamin A works best in concert with vitamin D. ~~Terri

      Reply
  2. Hélène

    ive come up with a crustless pizza thingie.
    spread sauce in a stoneware pan, or maybe on parchment? layer cheese on then onion, hot pepper rings, and pepperoni. bake at 425 till cheese melted. its the toppings, just the toppings!
    really helps a pizza craving. but i still miss real wholewheat crust pizza!!!! life is cruel.

    Reply
  3. Hélène

    cauliflower crusts are ok, but not pizza. almond meal with garbanzo flour seem to be closest to real crust, i even add yeast to it to get that yeasty taste. but just not pizza.
    both are very good, kids love them, but i havent gone more than 3 months without real pizza. i can not do it -good grief-
    maybe if i actually saw wgt loss and really good health gains, it mite make a difference lol

    Reply
    1. thehomeschoolingdoctor Post author

      I’ve recently re-introduced yeast in a bread I’ve been making. I realized that I think it’s the yeasty taste I miss more than “bread!” Meatza takes away my “real” pizza craving. I just love the toppings, especially the green olives, bacon, and banana peppers!

      Reply

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