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A Tasty Remedy: Mexican Meatza

Monday, June 2, 2014

Mexican Meatza

Happy Monday, all!

I made something.  It's like pizza, but the crust... the crust is meat.  A meatza.  Oh yes.  It's been all the rage lately, and I had to join the cool kids and make one of my own.  I went Mexican style with my meatza, using chorizo for the meat crust, and topping it with bell pepper, red onion, mushrooms, black olives and dollops of guacamole.  You can't go wrong with guac.

Just like pizza, there are endless possibilities for toppings.  What meat would you use for your crust?  What would you top your meatza with?  Share your ideas in the comment section below!

Mexican Meatza
Prep: 15 minutes  Cook: 25 minutes


Meat Crust:
1 lb chorizo, casing removed
1 egg
1 Tbsp coconut flour

1/2 red bell pepper, sliced into rings
1/4 red onion, sliced into rings
1/4 cup sliced mushrooms
2 Tbsp sliced black olives
1/4 tsp salt
1/2 cup guacamole


  1. Preheat oven to 350 F.
  2. In a large bowl, use your hands to combine the churizo, egg, and coconut flour.
  3. One a shallow baking dish, form the meat into the desired shape for the crust.  You'll want the crust to be about 1/4 inch thick.
  4. Place in the oven for 15 minutes, or until the meat is cooked through.
  5. When the meat is done, pull from the oven, and increase the temperature to 425 F.
  6. Assemble the toppings on top of the meat crust, and place back in the oven for 10 minutes, or until the toppings have softened.
  7. Before serving, add dollops of guacamole and enjoy!
Serves: 2

Note:  The chorizo from my butcher was on the milder side.  I'm a bit of a wimp with the spicy food, but this one was perfect for me.  If you like more heat, look for a chorizo with extra kick.  My guess would be that if it's a deep red color, it will probably be on the spicier side.  Only a guess though.  Feel free to use regular ground pork or beef if you prefer to season it yourself.


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