You'll also find this recipe on page 65 of the FFS! Cookbook.
Keto Fitness Club
When making a Meatza, you want a mince that is low in fat as this will produce less moisture during the cooking process.
This makes 3 portions.
Base - per portion: 229 Calories / 1.3g Carbs / 51.8g Protein / 2g Fat
Base + margarita topping - per portion: 335 Calories / 3.1g Carbs / 60.2g Protein / 9.1g Fat
Base + white sauce topping - per portion: 371 Calories / 53.5g Protein / 16.2g Fat
500g 2% Turkey Mince (or 5% Pork Mince)
10g Garlic Puree or 1 tsp Garlic Powder
10g Fresh Sage, finely chopped, or 1 tsp Dried Herbs
100g Homemade Tomato Sauce (we use Sandie's Ketchup) or Passata with herbs
100g Grated Mozzarella
100g Soft Cream Cheese
30g Double Cream
1/2 tsp Dried Herbs
White Sauce Topping
Preheat the oven to 180°C.
Either blitz the mince with the seasoning in a food processor for 1-2 minutes or, if making this by hand, knead the meat with the seasonings in a mixing bowl.
Put the mix on a pizza tray (or any tray with holes in), lined with a baking sheet. Push the meat out into a 9" pizza.
Place the tray in the oven with drip tray placed on the rack beneath to catch any liquid. Bake the base for 8-10 minutes and carefully drain any liquid on the tray.
Top the Meatza with the tomato sauce and cheese or the white sauce and bake again for 10-15 minutes, or until golden brown.
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