Looking to satisfy that pizza craving while sticking to The Myers Way® protocol? Give this meatza pie a try for a delicious and creative twist on a classic favorite!
Eating high-quality red meat, in moderation, can be a key component of a healthy diet. Grass-fed bison and beef are a good source of iron, zinc, niacin, selenium, and vitamin B6. Selenium works as an antioxidant, fighting against free-radical damage. Zinc boosts the immune system, and is also a key nutrient in healing the gut. Iron is a critical mineral needed by the body to carry oxygen from the lungs to all tissues. And, all three are essential nutrients for thyroid health!
Vegetable Meatza Pie with Pesto Sauce
Course:
Protocol:
Servings
6
Prep Time
40 minutes
Ingredients
Meatza 'Crust'
- 1 lb 454.00 g ground bison
- 1 lb 454.00 g ground beef
- 2 tsp 9.86 ml garlic powder
- 2 tsp 9.86 ml oregano
- 2 tsp NaN ml basil
- 1 tsp 4.93 ml thyme
- 1 tsp 4.93 ml parsley
- 1 tsp 4.93 ml sea salt
Meatza Toppings
- 6 cloves garlic minced
- 1/2 red onion diced
- 8 oz 236.59 ml mushrooms about 1/2 a container, sliced
- 1/2 zucchini sliced
- Tuscan Kale Pesto to taste
- carrot or other veggie of choice, optional: broccoli or cauliflower florets, mushrooms (if not following the Candida Protocol)
Instructions
- Preheat oven to 350 degrees F.
- Place meat in large mixing bowl with garlic powder, oregano, basil, thyme, parsley, sea salt. Mix until thoroughly combined.
- Spread mixture on a large baking sheet - make one large ‘pizza’ crust sized shape or two medium shapes.
- Bake for 15 minutes.
- Spread dino kale pesto over meatza pie 'crust'.
- Top with meatza toppings.
- Cook until vegetables are crisp and meat is fully cooked - about 15-20 minutes.
