Say what? A pizza crust made of meat? Hey, don’t knock it until you try it. Many gluten-free pizzas go for making the crust with gluten-free flours, but this is a totally different way to approach it! Seasoned organic ground beef makes up the crust; I chose to use organic, grass-fed beef from my local grocery store (better for you and the environment). Use your favorite jar of marinara or tomato sauce, maybe some pesto, and a dairy-free cheese like Miyoko’s Mozzarella for the toppings. It was stupendous. Try it!
This recipe is dairy-free and gluten-free, as usual.
Scroll down to watch the video and see how to make this totally different take on the gluten-free pizza! Recipe is below.
“MEAT-ZA” GLUTEN & DAIRY FREE PIZZA RECIPE
INGREDIENTS:
1 POUND GROUND BEEF (PREFERABLY ORGANIC/GRASS-FED)
1 WHOLE JAR MARINARA SAUCE
2-3 ROASTED RED PEPPERS (JARRED)
2 TEASPOONS TRADER JOE’S UMAMI BLEND
1 TEASPOON DRIED OREGANO
1 TSP. GARLIC POWDER
1/2 TSP. GROUND BLACK PEPPER
1 EGG
1/3 CUP OLD FASHIONED OATS OR GLUTEN-FREE PANKO FLAKES
DAIRY-FREE MOZZARELLA CHEESE LIKE PARMELA CREAMERY NUTCHEESE MOZZARELLA STYLE OR MIYOKOS MOZZ
METHOD:
- SET OVEN TO 425 DEGREES f. lINE A BAKING TRAY OR PIZZA PAN WITH PARCHMENT PAPER.
- ADD MARINARA AND RED PEPPERS TO BLENDER, PULSE A FEW TIMES.
- PLACE GROUND BEEF IN LARGE MIXING BOWL, ADD DRIED SPICES, EGG, AND OATS/PANKO. MIX WITH YOUR HANDS UNTIL JUST INCORPORATED.
- PLACE GREOUND BEEF MIXTURE ONTO BAKING PAN AND SHAPE INTO A CIRCLE (OR SQUARE!), ABOUT 1/2 INCH THICK.
- SPREAD MARINARA MIXTURE ON CRUST. TOP WITH YOUR DAIRY-FREE MOZZARELLA CHOICES.
- BAKE FOR 35-40 MINUTES UNTIL CHEESE HAS MELTED AND EDGES ARE BROWNED AND CRISP.
- LET COOL, ADD FRESH BASIL (OPTIONAL)
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