Keto Roasted Vegetable Meatza

Keto Roasted Vegetable Meatza

Meatza, oh meatza.

I had no idea how delicious Meatza would be until I tried it. I had been making fat head dough pizza bases for a while and decided to do a meatza for a change. Wow.

Super low in carbs and extremely filling, meatza is now a staple in my house.

I do it two ways. For dinner I usually make one large Meatza that I then serve just like a pizza. But I also love using good quality Angus burgers to make individual mini Meatzas which are perfect for packing in to lunch boxes, for portioning out, or let’s be honest when I’m time poor.

If you would like to do this, make sure you check the nutritional information on the burger packaging, as fillers can add carbs. I like to make sure that my burgers are no more than 2 grams of carbs each.

This recipe lists the ingredients required for one large Meatza, but just split the base into for or eight portions for mini Meatzas. Enjoy!

Preparation time

Hands-on:    15 minutes
Overall:      1 hour

Nutritional values (per mini meatza)

Total Carbs	5.3	grams
Fiber	1.1	grams
Net Carbs	4.1	grams
Protein	30.4	grams
Fat	37.2	grams
of which Saturated	15.4	grams
Energy	483	kcal
Magnesium	35	mg (9% RDA)
Potassium	510	mg (26% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (26%), fat (71%)

Ingredients (makes 8 mini meatzas) Pizza base:

• 1 kg ground beef (2.2 lb)
• 1 large egg
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 1/2 sea salt, or to taste
• 1/2 tsp pepper, or to taste

Pizza topping:

• 1/2 cup sugar-free pizza sauce or Homemade Marinara Sauce (120 g/ 4.2 oz)
• 1 medium red bell pepper (120 g/ 4.2 oz)
• 1/2 cup sliced white mushrooms (100 g/ 3.5 oz)
• 1 medium red onion, sliced (100 g/ 3.5 oz)
• 1 tbsp fresh oregano or 1 tsp dried oregano
• 1 pack fresh mozzarella (125 g/ 4.4 oz)
• 1 cup grated mozzarella (113 g/ 4 oz)
• 2 tbsp melted ghee or duck fat (30 ml)
• Optional: serve with leafy greens such as spinach, arugula or watercress

Instructions

1. Preheat your oven to 200 °C/ 400 °F (fan assisted).
   
2. Cut the pepper, mushroom and red onion into small strips or bite sized pieces and place in a mixing bowl. Melt the ghee and pour over the vegetables.
   
3. Toss to coat well and then tip out onto a large lined tray. Spread in a single layer and place in oven to roast for 30 minutes.
   
   
4. While the vegetables roast, place all of the meatza base ingredients into a bowl and thoroughly combine.
   
5. On a large lined tray, either spread the meat base out into a single large pizza base, or create eight individual patties, or four small bases. Place in the oven and bake for 20 minutes.
   
   
6. Remove from oven but leave it turned on. On each meatza, spread a layer of the pizza sauce. Top with fresh mozzarella slices and then place a mound of roasted vegetables on each meatza.
   
   
7. Finish off by topping with grated mozzarella and a sprinkle of fresh oregano. Bake for 15 minutes.
   
   
8. Store in the refrigerator, in a covered container, for up to five days.
   
   
9. They can be frozen, with layers of freezer paper between each one.
   
   

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