Can we agree that pizza is a weekly craving? I love making fathead pizza, but one night I created this “meatzza” because I wanted something lighter and dairy free. If you make this dairy free (In the picture it has dairy) the only difference would be to top with dairy free mozzerella. I love miyoki brand for this!
1 lb, ground beef
32 ounces of marinara sauce (I prefer Rao’s homemade)
20ish slices of small salami or 10ish large pieces (enough to make a complete layer)
8-12 ounces of shredded mozzarella cheese
10ish pepperoni (or whatever other toppings your prefer, I added onion and jalapeño on top of my cheese and pepperoni)
Sprinkle with garlic, basil, and oregano
Preheat your oven to 400 degrees. Dust off the cast iron (you knew that was coming!) If you don’t have a cast iron, use a 8×8 baking dish and that will work fine.
Begin browning your ground meat in a pan that is NOT your cast iron. Once browned, add it with a spoon to your cast iron to cut down on grease. And sure we do keto, but lets still do this step. Add your meat to the cast iron, and then pour half marinara right on top, and spread evenly over the meat. Add your layer of salami, the rest of the marinara, and then your cheese. Top your cheese with pepperoni and whatever toppings you would like. Add your spices last — this makes it taste wonderful and look beautiful too.
Let this sit out for about ten minutes before serving. The meatzza reheats well too!
Bake for 30 minutes.
Tag me over at @jessicadukesdaily if you make this, I would love to see your creation!