This is a Nigella Lawson recipe…
By the way, isn’t she the most beautiful woman you’ve ever seen? She is most definitely the goal ~ fun, classy, real, not a toothpick, glamorous as all get-out.
This is a great sub for pizza, when you’re ready to reach for the phone a dial up your local pizzeria for a delivery.
The Hub says you can’t really even associate this with pizza since pizza equals cheese and cheese equals pizza. Point taken.
Okay, so it’s a meat pie with marinara sauce, and toppings.
Here’s how I did it to make it Whole 30 compliant:
WHOLE 30 MEATZZA
Make the “crust” ~ in a bowl, mix the following:
- a pound of ground turkey or beef (as lean as possible)
- dried oregano
- garlic powder, or fresh grated
- salt and pepper
- a large handful of almond flour (1/4 cup or more)
- 2 eggs
Press the “crust” into a large pie plate or baking dish of some sort.
Bake in a 425 degree oven for 20 minutes.
Pull it out of the oven, scrape off any fat that is pooling on top, and add your toppings: marinara sauce first, then spinach, sautéed mushrooms, and pineapple were my choices last night. Cracked black pepper and oregano are also so great on top of pizza.
Bake for 5 more minutes.
Allow to cool for a few minutes before cutting.
Nigella’s recipe has Parmesan cheese in the “crust”, and on top, fresh, thinly-sliced mozzarella, sliced fresh tomatoes, and fresh basil. That would be my definite favorite way to eat this, but for now, we’ll have to do with the no-cheese version. Which satisfied just fine!