Just because you can never, I mean never, have too many ways to eat pizza, I present you with sweet potato meatza. If you’ve been a paleo follower for any time at all, it’s likely that you’ve heard of meatza – that amazing pizza alternative that puts ground meat (beef, pork, turkey, sausage) in the place of boring old wheat flour crust.
Meatza is awesome, don’t get me wrong. But one time, on a whim, we tried sweet potato crust. I sliced my sweet potatoes thinly with the food processor and layered them around my casserole dish, baked, then filled with typical pizza ingredients. It’s a sightly sweet twist on the original and a really delicious treat.
But then one day, because I am quite the genius you know, I wondered what it would be like to marry the two. And sweet potato meatza was born.
With plain old meatza, you always end up with some fat that needs to be poured off before you put the toppings on. With sweet potato crust, the sweet potato slices tend to slip down and you have to fight with them a little to keep them in their crusty place. By some sort of pizza magic, when you mix the two, all is right with the world. The paleo pizza world, that is. And it’s easier!!
Give this one a try the next time you want pizza. Sure, you can get gluten free pizza from lots of restaurants now (but it’s super expensive), you can even make it at home with crust mixes or your own recipe, but when you want to stay truly paleo or primal (if you add cheese) then give this one a spin. I think you’ll really like it.
To make this autoimmune protocol-friendly, just use my nomato sauce instead of typical pizza sauce.