Serves 6
Nutritional information: Carbs 19.2g | Fat 38.7g | Protein 42.8g
INGREDIENTS
FOR THE MEAT CRUST
- 900g ground beef
-
1 cup raw cauliflower, grated
-
1 cup almond flour
-
1 small onion, diced
-
1/4 cup fresh parsley, chopped
-
2 cloves garlic, minced
-
2 tbsp dried mustard
- 2 large eggs
-
1 tbsp fresh sage, finely chopped
-
1 tbsp coriander seeds, crushed
-
1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp baking soda
FOR THE TOPPINGS
- 2 large onions, sliced
- 3 tbsp butter
- 1 teaspoon fresh sage
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 200g sweet mini peppers
- 1-2 tbsp extra virgin olive oil
- 100g unripened soft goat cheese
- 50g walnuts, chopped
INSTRUCTIONS
1. Preheat the oven to 375F and grease a 9" x 13" baking sheet well with butter.
2. Add all the ingredients listed under “meat crust” to a large mixing bowl and knead with your hands until well combined.
3. With your fingers, spread
the meat evenly across the greased baking sheet taking care to form a
little “crust” along the edge, for a more authentic look.
4. Remove the stems off the
mini-peppers, cut them in half and remove the seeds, if any. Place the
peppers in a broiler pan and drizzle them with a little bit of
extra-virgin olive oil, then sprinkle lightly with salt and pepper.
5. Place both the crust and
the mini peppers in the oven and bake for about 20 minutes, until the
meat is browned and the peppers are nicely roasted.
6. Meanwhile, add the sliced
onions and butter, set over medium heat. Cook, stirring often, until the
onions turn a nice golden color, about 15 minutes. Add the sage, salt
and pepper, stir well and set aside.
7. Remove the meat and
peppers from the oven. If you find that the meat has released a fair
amount of liquid while cooking, you’ll want to carefully drain that.
8. Spread the caramelized
onions across the meat, followed by roasted bell peppers, crumbled
goat cheese and chopped walnuts; return the meatza to the oven for an
additional 15-20 minutes, until the crust gets nice and crispy and the
cheese starts to turn golden.
9. Cut your meatza into 6 pieces, dribble with a little bit more extra-virgin olive oil and chopped fresh parsley.
ref: thehealthyfoodie.com
