Mexican Meatzza
EGG-FREE FREE
Ingredients
- 1 lb (455 g) ground beef
- 1 cup (75 g) crushed pork rinds
- 0.5 cup (75 g) finely diced white onions
- 1 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp finely ground sea salt
- 0.5 tsp ground black pepper
- 0.5 medium bell pepper, any color, thinly sliced
- 1 cup (140 g) shredded cheddar cheese (dairy-
- 0.5 cup (125 g) coconut cream
- 1/3 cup (20 g) fresh cilantro leaves and stems
- 1 tbsp lime juice
- 1 clove garlic
- 0.3 tsp finely ground sea salt
Instructions
- 1
Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Make the crust: Place the ground beef, crushed pork rinds, onions, chili powder, garlic powder, cumin, salt, and black pepper in a large bowl and stir to combine. Press the mixture into the lined baking sheet, shaping it into a ½-inch (1.25-cm)-thick rectangle. Bake the crust for 30 minutes, or until the internal temperature reaches 160°F (71°C). Remove the baking sheet from the oven and top the crust with the sliced bell pepper, followed by the cheddar cheese, if using. Return the baking sheet to the oven and continue to cook for 15 minutes, or until the peppers have softened and the cheese has melted. Meanwhile, place the cilantro cream ingredients in a medium-sized bowl and whisk until smooth. Remove the meatzza from the oven. If using Walnut “Cheese,” sprinkle it on the meatzza. Cut the meatzza into 8 equal slices and serve with the cilantro cream, either drizzled over the slices or alongside as a dipping sauce. Enjoy!