AIP Paleo Meattzza con Palmitos
A meaty style of pizza that's paleo, low carb, grain free and suitable for the autoimmune protocol. Easy to make, and tasty, too!
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Hmmmm. Let me think.
I thought about it for weeks.
Then I hit the answer. It was palm hearts. There they were, standing proudly in their tin in my kitchen cupboard all along.
I'd had palm hearts ('palmitos') on regular pizzas in Argentina in my pre-paleo days, and they give a creamy saltiness to pizza toppings and salads. You could trick yourself into thinking you were eating a soft cheese on top of your meattzza but no, it's just another veggie. Brilliant, right?
The base is made from minced beef and chopped onions, although next time I'd add a pinch of dried thyme in there, too. The sauce is my nightshade free sauce, made by simmering and blending together things like beetroot, carrots and onions until smooth. Everyone loved this - a sort of burger/pizza hybrid. It's definitely a regular now in our house.
AIP Paleo Meattzza con Palmitos (Palm Hearts)
400g minced beef
1 medium sized onion, peeled and chopped fairly finely
pinch of salt
1 tsp coconut oil
2-3 tablespoons of nightshade free sauce
handful of black olives
2 sticks of palm hearts, from a tin
big handful of fresh basil leaves, to serve
First step in making the meattzza is to put the minced beef in a large mixing bowl. Next, fry the onions in the coconut oil with a pinch of salt until softened. Allow them to cool and then tip into the bowl with the minced beef.
Mix the beef and onions up with your hands, until just combined. Take out a baking tray and dump the mixture onto the centre of the tray. Next, pat it out into a round shape, about 1cm thick. Pat with your hands until it's flat and then bake in the oven for about 30 minutes at gas mark 6/200ºC or until fully cooked through.
Once it's cooked through, lift the meattzza base onto a serving board with a spatula. Heat the nightshade free sauce in a small frying pan and then spread it over the top. Slice the palm hearts lengthways and arrange onto the sauced meattzza and then drop black olives over the top. Scatter with the basil leaves and serve straight away, with sweet potato chips or a green salad.
By the way, if you're into AIP Italian recipes, you won't go far wrong with Ambra Torelli's ecookbook, The AIP Italian Cookbook, packed with recipes including lasagne, pizza and cannoli! Find out more here.