Makes 4 meals in 40mins


500g Lean steak or turkey mince

½ Large red pepper

½ Large yellow pepper

½ courguette

1x large onion

2x garlic cloves (optional)

Large Handful of cherry tomatoes

2x rashers of organic bacon

Gluten free flour (GF four)

Red & black pepper

Red pesto or tomato paste with no added salt/sugar

1x Fresh red chili

Fresh Thyme

1x egg

Pack of fresh Mozzarella

1x dessertspoon of Pine Nuts

  1. Add to a  food blender thyme, egg, red chili, and mince with 1x tsp. of GF flour & mix well. Then put in fridge & leave to rest for 15min.
  2. Lightly fry in coconut oil, onion, garlic & bacon with a tsp. of pepper & put to one side.
  3. Knead mince mixture using Gluten Free flour & spread out onto a baking tray into your desired shape approximately 1.5cm thick
  4. Cover base with red pesto, the onion mix and oven bake on 220C for 15-20 min’s
  5. Cover meat base with veggies, pine nuts and lay on mozzarella as the top layer
  6. Return to oven on 200C for 15 min’s checking regularly
  • If you are pushed for time when you lightly fry onion and garlic add your pizza toppings to this pan too – this way the meatza will need less time under the grill.
  • If you are wanting an extra lean version skip the mozzarella

 Serve with Spinach, Olive oil & walnut salad salad


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