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Chicken meatza with minty beetroot nomato sauce

meatza

This chicken meatza with minty beetroot nomato sauce is so good, I’m totally addicted. If you’re not familiar with meatza’s, they’re a high protein, grain free alternative pizza crust. They’re also one of the reasons I chose the name for my blog.

When I made the decision to go Paleo to help control my autoimmune condition through diet, it meant I had to give up grains. Crust filled delights like pizzas were one of the things I dearly missed. I always used to make healthy varieties using rice, quinoa or buckwheat flours but with my autoimmune condition these had to go to too (boo!). But as you guys are getting to know I’m not one to go without all my favourite things. I just put on my creative hat and make them in a different way. These days I use mainly vegetables or lean organic meats for the base of my pizzas. Today’s meetza is made with chicken breast, free range pork, big bursty bruschetta Italian flavours and fresh herbs.

Instead of the traditional tomato sauce I used my favourite beetroot avocado cream as an autoimmune friendly alternative. It’s creamy and utterly delicious. Topped with simple roasted courgette ribbons and fresh peppery watercress on the side.

My brain is literally bursting with flavour combinations for these lean and clean meatzas. If you’re not already joining in the fun over on Instagram, please do pop on there and say hello. There’s even more nutritious creations on there. Plus a sneaky what life’s like behind the scenes here in the Modern Food Stories kitchen and a great chance for me to get you know you better too. I’m thinking about having a bash at putting some recipes on video. Cauliflower rice tiles here we come! Let me know in the comments below if this is something you’d like to see. Right… meatza time.

chicken meetza with minty beetroot nomato sauce, chicken meetza, Paleo Crust, grain free pizza crust recipe

Makes 2 small meatza’s

Ingredients

  • 1 chicken breast (150g)
  • 180g pork mince
  • 2 shallots
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon brushetta mix
  • 2 tablespoons olive oil
  • 2 tablespoons parsley
  • Pinch of salt and pepper
courgette ribbons
  • 1 courgette
  • 1 tablespoon olive oil
  • Pinch of salt
Minty beetroot nomato sauce
  • 500g beetroot
  • 1 tablespoon olive oil
  • 1 avocado
  • Squeeze of lemon juice
  • 15 mint leaves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • pinch of salt
To serve
  • Handful watercress
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinegar

Method

Preheat the oven to 190C.

Peel and chop the beetroot and place on a baking tray. Coat with a little olive oil and a pinch of salt and roast in the oven for 40 minutes.

Meanwhile, peel the onions and garlic and finely dice. Heat a little oil in a pan and gently sweat for 2 minutes on a medium heat until translucent.

Place into a food processor and blitz with all the remaining base ingredients until you have a thick minced meat.

Place a sheet of lightly oiled greaseproof paper on a baking sheet. Split the meat mixture into two and press to form two circular bases. Bake in the oven for 20 minutes.

Using a vegetable peeper make the courgette ribbons. Drizzle with a little olive oil and salt and roast in the oven for 10 minutes.

Minty beetroot nomato sauce

In a food processor or using a hand blender, blitz the cooked beetroot and all the remaining nomato sauce ingredients together until smooth.

Once the base is cooked, drain off any juices. Top with your thick creamy minty beetroot nomato sauce, roasted courgette ribbons, fresh watercress and a drizzle of balsamic vinegar and extra virgin olive oil.