Margharita Meatza – Better than a pizza!

This is my take on Melissa Joulwan’s Mexican Meatza. It’s an incredible recipe so I just tweaked it a bit to make it low FODMAP.

I can’t believe how beautiful it came out!

It’s a great alternative to a pizza if you’re having cravings, but instead of that cheesy remorse, you’ll feel great afterwards.

1 pound ground beef
1/3 cup ground almonds
1/2 tsp cumin
1/2 tsp paprika
Salt + pepper
1 tsp garlic infused oil (optional)

2 Tbsp tomato paste
A handful of basil
Spring onion (green part only)
Cherry tomatoes
Preheat oven to 180 celcius. Mix all base ingredients together with your hands and shape into a ball.
Press the ball onto a lined tray and flatten into circle approx 1cm thick.

Bake in the oven for 10mins at 180. Mine needed a bit longer to brown so I upped the temperature to 250 for 3 minutes. 

Chop the toppings while the base is cooking. Remove it from the oven and starting with the paste, place the toppings on the meatza. I find it is best to put the basil on straight after the paste so that it doesn't shrivel in the oven.

Place the meatza back in the oven and cook for a further 10 mins at 190. 


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