Grain-Free Meat Crust Pizza (High Protein, No Flour)
This grain-free meat pizza is the perfect homemade pizza you will ever try. It's so savory, you'll forget you're eating something grain-free.
Equipment
Large round baking tray or pizza pan (12-inch / 30cm)
Greaseproof paper (parchment paper)
Box grater
Oven with grill / broiler function
Instant-read meat thermometer
Mixing bowl (medium)
Ingredients
1.76 lbs ground beef (minced beef) - minced beef, ideally 80/20 fat ratio, about 800g
5.3 oz passata or crushed tomatoes (tomato puree with seeds removed) - Italian-style sieved tomatoes, about 150g
5.3 oz mozzarella cheese - or cheddar, grated, about 150g- 2 medium gherkins - pickled, sliced
- 1 tablespoon dried Italian herb mix - oregano, thyme, basil
5 cups romaine lettuce - about 200g, torn or chopped
2 medium tomatoes - sliced
1 tablespoon coconut oil - or extra virgin olive oil ; for salad dressing
1 medium carrot - grated- ¼ teaspoon fine sea salt - or to taste
- ½ cup optional toppings - cooked sausage slices, crispy bacon pieces, sliced bell peppers, sliced mushrooms
Instructions
- Place greaseproof (parchment) paper on a 12-inch (30cm) round pizza pan or baking tray.
- Spread the ground beef out on the paper and flatten it with damp hands or the back of a spoon, pressing as thinly as possible — aim for 5mm (¼ inch) thick — to ensure the base is as wide as possible.1.76 lbs ground beef (minced beef)
- Place the tray under the grill (broiler) on medium heat, approximately 200°C / 400°F, positioning the rack about 15cm (6 inches) from the element. While the base cooks for approximately 15 minutes, prepare the toppings.
- Place 150g (5.3 oz) of passata in a bowl with 1 tablespoon of dried Italian herbs and ¼ teaspoon of sea salt. Stir to combine.5.3 oz passata or crushed tomatoes (tomato puree with seeds removed), 1 tablespoon dried Italian herb mix, 1/4 teaspoon fine sea salt
- Grate 150 grams of mozzarella cheese and set aside.5.3 oz mozzarella cheese
- Prepare a side salad by combining the romaine lettuce, sliced tomatoes, sliced gherkins, and grated carrot in a bowl. Drizzle with 1 tablespoon of extra virgin olive oil or melted coconut oil and toss to coat.5 cups romaine lettuce, 2 medium tomatoes, 2 medium gherkins, 1 medium carrot, 1 tablespoon coconut oil
- After 15 minutes, carefully remove the tray and drain off all rendered fat (tilt the tray and blot with kitchen paper). Return the base under the grill for another 3-5 minutes until the surface is fully browned and firm, with no pink remaining. Use a meat thermometer to confirm the thickest part reads 160°F / 71°C.
- The base is ready when the top surface is uniformly browned, the edges have pulled slightly away from the greaseproof paper, and a meat thermometer reads 160°F / 71°C at the thickest point. Remove from the grill.
- Add the passata sauce with a spoon and spread it out evenly across the base. Top with the grated cheese.5.3 oz passata or crushed tomatoes (tomato puree with seeds removed), 5.3 oz mozzarella cheese
- At this stage, you can add any other toppings that you have, such as chopped gherkins, cooked sausage slices, or sliced mushrooms.1/2 cup optional toppings, 2 medium gherkins
- Return the topped pizza under the grill on low heat, approximately 150°C / 300°F. Cook for 5-7 minutes, watching closely, until the cheese is fully melted and bubbling with light golden spots.
- Remove from the grill, let rest for 2 minutes, then slice into portions and serve immediately with the side salad.
Notes
Storage: Refrigerate leftover slices in an airtight container for up to 3 days. Reheat under the grill / broiler for 3-4 minutes to re-crisp the base — microwaving will make it rubbery.
Freezer: Freeze cooked slices between sheets of baking paper in a freezer bag for up to 2 months. Reheat from frozen under the grill at low heat for 8-10 minutes.
Make-Ahead: Press the raw beef crust onto the greaseproof paper, cover tightly with cling film, and refrigerate for up to 24 hours before grilling.
Substitutions: Swap ground beef for ground turkey or lamb — turkey will render less fat and cook faster, lamb will be richer and fattier so drain extra thoroughly. Mozzarella gives the best melt; cheddar works for sharper flavour.
Pro Tip: Press the mince to no more than 5mm (¼ inch) thick for the crispiest result — thicker than that and the centre stays soft and patty-like rather than crust-like. Grate your own cheese rather than using pre-shredded, which contains anti-caking agents that prevent proper melting.
Nutrition
Serving: 1servingCalories: 1050kcalCarbohydrates: 15gProtein: 66gFat: 80gSaturated Fat: 34gPolyunsaturated Fat: 4gMonounsaturated Fat: 32gTrans Fat: 3gCholesterol: 257mgSodium: 1499mgPotassium: 1558mgFiber: 5gSugar: 8gVitamin A: 11637IUVitamin C: 22mgCalcium: 381mgIron: 9mg
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