Vegetable Meatza Pie with Arugula Pesto Sauce (AIP, Paleo)

This recipe comes to us from Dr. Amy Myers and was so good the hubby said it’s a do over! Love it.

I made a couple of small adjustments to the original recipe and have included in additional notes below. This was just so very tasty and really did take the place of a regular pizza.

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Vegetable Meatza Pie with Arugula Pesto Sauce (AIP, Paleo)

Course Meat/Poultry/Fish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Servings
Author Dr. Amy Myers

Ingredients

Crust:

  • 1 pound ground grass-fed bison
  • 1 pound ground grass-fed beef
  • 2 teaspoons garlic powder
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoon sea salt

Toppings:

  • 6 minced garlic cloves
  • 1/2 diced red onion
  • 4 ounces mushrooms
  • 1/2 zucchini
  • Pesto to taste
  • Additional toppings : shredded carrots optional, broccoli, cauliflower, mushrooms, asparagus, basil

Instructions

  1. Preheat oven to 350°F.
  2. Make the crust. Place the bison and ground beef into a large mixing bowl and add the remaining crust ingredients. Mix until thoroughly com- bined.
  3. Line a baking sheet with parchment paper and spread the mixture on the baking sheet to make one large crust or two evenly sized crusts.
  4. Place the baking sheet into the oven and bake for 15 minutes.
  5. Remove the crust from the oven and evenly spread the pesto over the crust(s). Then place your toppings of choice onto the crust(s).
  6. Put the pizza(s) back in the oven and cook until vegetables are crisp and the meat is fully cooked – about 15 to 20 more minutes.
  7. Cut into wedges and serve while hot!

Recipe Notes

Nutritional analysis per serving calories 310 • fat 21 g • protein 27 g • carbohydrate 4 g • sodium 82 mg

Additional Notes:

For my version I made half the recipe and used just Grass Fed Beef, half the spices listed above plus 1/2 tsp garlic powder, and 1/2 tsp onion powder, sweet onion (instead of red onion), mixed vegetables (cauliflower, broccoli, yellow squash, zucchini), black olives, arugula pesto (see recipe below), and shredded carrots. I put cheese on half the pie (the hubby’s half) before returning to the oven the second time.

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Arugula Pesto (AIP, Paleo, Nut-free, Dairy-free, Whole30

This recipe comes to us from Laura at http://sweet-treats-baking.blogspot.com/2016/05/arugula-pesto-dairy-free-nut-free-aip.html

The first time I made it I couldn't believe how great it was and it is now my go-to recipe for pesto.

Ingredients

  • 1 1/2 packed cups Arugula approximately 54 g
  • 1/3 packed cup Cilantro approximately 10 g, leaves + stems is fine
  • 1 peeled clove of garlic
  • 1/3 c Olive Oil 74 g
  • 1 heaping tsp Lemon Zest
  • 1 Tbl + 1 tsp Lemon Juice fresh is best
  • 1/4 tsp Kosher Salt

Instructions

  1. Add all the ingredients to small blender or food processor.

  2. Process until all the arugula & cilantro are well chopped & blended.
  3. Pour into a small glass jar; the color will darken/turn a bit more olive-toned over time. Store in the refrigerator. Serve cold or bring to room temperature before serving.

Recipe Notes

I made this recipe in my Ninja single cup, then poured into an ice cube tray and froze the pesto for use later. It is just a wonderful pesto that I will make from now on. To thaw, just place in a small bowl and allow to naturally come back to liquid state, or microwave on medium power for 20-30 seconds.