Our Paleo Family

Sweet Potato Meatza (Primal, Paleo or AIP)

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.

Sweet Potato Meatza
Print Recipe
A new twist on pizza that keeps things paleo or primal and still keeps all the great pizza taste.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Sweet Potato Meatza
Print Recipe
A new twist on pizza that keeps things paleo or primal and still keeps all the great pizza taste.
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a food processor with the shredding blade attached, shred your sweet potato. Combine with ground meat, salt, pepper and Italian seasoning to form a "dough." Picture shows crust before baking.
  3. Press into greased 9x13 pan and bake for 10 minutes, just until meat is no longer raw. This picture is after baking.
  4. While crust bakes, prepare your topping ingredients. If using vegetables, heat a large non-stick skillet over medium high heat. Add oil and swirl to coat. Cook vegetables until tender, about 10-15 minutes. This is also a great way to use up leftover roasted vegetables.
  5. Remove crust from oven and top with sauce and toppings. Now trust me on this: cheese is awesome, but pizza has so much flavor, mozzarella doesn't really bring that much more to the table. If you are trying to stay totally paleo and therefore keep off the dairy, this really will be ok without the cheese. Just pop back in the oven for 8-10 minutes to make sure everything is hot through. Without cheese, I like to put the pepperoni on top so it gets a little crispy. If using cheese, it will take closer to 12-15 minutes for the cheese to get browned and bubbly.
  6. Allow to cool for a few minutes, then cut and serve!
Recipe Notes

*Here's my favorite pizza sauce recipe:

  1. to a saucepan, add about a quarter cup of olive oil, add in 3-4 roughly chopped garlic cloves and simmer for 3-4 minutes, being careful not to let the garlic burn.
  2. Now add a large can of crushed tomatoes (my favorite is Muir Glen organic tomatoes with basil), a dash of salt, a few red pepper flakes and a squeeze of honey. Simmer this until you're ready to use.
  3. Right before time to use/serve, thinly slice a big bunch of fresh basil and stir that in
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