Crustless Meat Pizza or Meatzza

I love pizza; who doesn’t? However, I choose a low-carb diet hence a crustless pizza. Another way of looking at this recipe is a pizza-flavored meatloaf. Rather than use breadcrumbs as a binding agent, I use flaxseed meal to increase the nutritional value. Choose whatever your favorite toppings and sauce may be.

6 servings

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 pound ground beef (85/15)

3 tablespoons flaxseed meal

2 tablespoons chopped parsley

1 clove garlic, grated

5 tablespoons Parmigiano Reggiano cheese, grated, divided

2 eggs, beaten

½ teaspoon kosher salt

1 cup pomodoro sauce (sometimes called marinara)

1 teaspoon dried oregano or basil

8 ounces fresh mozzarella cut into 6 slices

(Toppings of your choice-I used artichoke hearts, red onion, red peppers, calabrese, and fresh basil)

DIRECTIONS:

  1. Preheat oven to 425°F. Lightly oil a ten-inch cast iron skillet with olive oil.

  2. Combine the ground beef, flaxseed meal, parsley, garlic, three tablespoons of Parmigiano Reggiano cheese, eggs, and salt. Knead with your hands until thoroughly combined. Press this meat into the prepared skillet with your fingers—place in the oven for fifteen minutes.

  3. Drain any excess fat from the pan, then top with the pomodoro sauce, oregano, and mozzarella slices. Add whatever other toppings and place back into the oven for another five to ten minutes until slightly browned on top. Remove from the oven and let it rest for ten minutes, then slice into six pieces and serve.

Crustless Meat Pizza or Meatzza

Crustless Meat Pizza or Meatzza
Yield: 6 servings
Author:
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
I love pizza; who doesn’t? However, I choose a low-carb diet hence a crustless pizza. Another way of looking at this recipe is a pizza-flavored meatloaf. Rather than use breadcrumbs as a binding agent, I use flaxseed meal to increase the nutritional value. Choose whatever your favorite toppings and sauce may be.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef (85/15)
  • 3 tablespoons flaxseed meal
  • 2 tablespoons chopped parsley
  • 1 clove garlic, grated
  • 5 tablespoons Parmigiano Reggiano cheese, grated, divided
  • 2 eggs, beaten
  • ½ teaspoon kosher salt
  • 1 cup pomodoro sauce (sometimes called marinara)
  • 1 teaspoon dried oregano or basil
  • 8 ounces fresh mozzarella cut into 6 slices
  • (Toppings of your choice-I used artichoke hearts, red onion, red peppers, calabrese, and fresh basil)

Instructions

  1. Preheat oven to 425°F. Lightly oil a ten-inch cast iron skillet with olive oil.
  2. Combine the ground beef, flaxseed meal, parsley, garlic, three tablespoons of Parmigiano Reggiano cheese, eggs, and salt. Knead with your hands until thoroughly combined. Press this meat into the prepared skillet with your fingers—place in the oven for fifteen minutes.
  3. Drain any excess fat from the pan, then top with the pomodoro sauce, oregano, and mozzarella slices. Add whatever other toppings and place back into the oven for another five to ten minutes until slightly browned on top. Remove from the oven and let it rest for ten minutes, then slice into six pieces and serve.

Nutrition Facts

Calories

432.25

Fat (grams)

29.91 g

Sat. Fat (grams)

12.36 g

Carbs (grams)

13.72 g

Fiber (grams)

1.15 g

Net carbs

12.59 g

Sugar (grams)

9.68 g

Protein (grams)

25.8 g

Sodium (milligrams)

947.3 mg

Cholesterol (grams)

140.93 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

meatzza, pizza
main dish, entree
Italian American
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Linda HierholzerENTRÉESComment