PREP TIME: 10 minutes
COOK TIME: 45 minutes
I love, love this recipe, and the cilantro cream that goes with it is to die for! Either drizzle it on top of the meatzza or use as a dipping sauce; you won’t be disappointed.
If you don’t want to use dairy-free or regular shredded cheese, there’s another option that I think you’ll like: Walnut “Cheese.” I use the recipe all the time. It’s a great finishing touch for anything that needs a cheesy flavor, but you shouldn’t cook or bake with it because of the walnuts. Another plus is that it adds fiber and fat, which is never a bad thing! If you decide to make it, just remember that you’ll need to give the walnuts a 24-hour soak beforehand.
Don’t want to make the cilantro cream? Try serving the meatzza with ⅔ cup (160 ml) of Avocado Lime Dressing (here) instead.
1 pound (455 g) ground beef
1 cup (75 g) crushed pork rinds
½ cup (75 g) finely diced white onions
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon finely ground sea salt
½ teaspoon ground black pepper
½ medium bell pepper, any color, thinly sliced
1 cup (140 g) shredded cheddar cheese (dairy-free or regular), or 1 batch Walnut “Cheese” (see recipe, opposite)
½ cup (125 g) coconut cream
⅓ cup (20 g) fresh cilantro leaves and stems, finely chopped
1 tablespoon lime juice
1 clove garlic
¼ teaspoon finely ground sea salt
- Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Make the crust: Place the ground beef, crushed pork rinds, onions, chili powder, garlic powder, cumin, salt, and black pepper in a large bowl and stir to combine. Press the mixture into the lined baking sheet, shaping it into a ½-inch (1.25-cm)-thick rectangle.
- Bake the crust for 30 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove the baking sheet from the oven and top the crust with the sliced bell pepper, followed by the cheddar cheese, if using. Return the baking sheet to the oven and continue to cook for 15 minutes, or until the peppers have softened and the cheese has melted.
- Meanwhile, place the cilantro cream ingredients in a medium-sized bowl and whisk until smooth.
- Remove the meatzza from the oven. If using Walnut “Cheese,” sprinkle it on the meatzza. Cut the meatzza into 8 equal slices and serve with the cilantro cream, either drizzled over the slices or alongside as a dipping sauce. Enjoy!
STORE IT: Keep the meatzza and cilantro cream in separate airtight containers in the fridge for up to 5 days. When ready to serve, allow the cilantro cream to sit out on the counter for 5 to 10 minutes to soften up. You can speed up the process by whipping it with a fork until smooth.
REHEAT IT: Transfer a single serving of meatzza to a microwave-safe dish, cover, and microwave for 2 minutes; or place in a large frying pan, cover, and reheat over medium heat for 5 minutes. Then drizzle with cilantro cream.
make it COCONUT-FREE:
Omit the cilantro cream.
make it DAIRY-FREE:
Use dairy-free cheddar cheese or Walnut “Cheese.”
make it NUT-FREE:
Use dairy-free or regular cheese.
Per serving, made with dairy-free cheddar cheese:
calories: 603 | calories from fat: 369 | total fat: 41.1 g | saturated fat: 20.6 g | cholesterol: 128 mg
sodium: 1077 mg | carbs: 13.3 g | dietary fiber: 8.3 g | net carbs: 5 g | sugars: 0 g | protein: 44.9 g
FAT : 61%
CARBS : 9%
PROTEIN : 30%
How to Make WALNUT “CHEESE”
¾ cup (85 g) raw walnut pieces, soaked for 24 hours, then drained, rinsed, and finely chopped
3 tablespoons olive oil or avocado oil
⅓ cup (22 g) nutritional yeast
2 teaspoons lemon juice
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of finely ground sea salt
Pinch of ground black pepper
Use this in place of shredded cheddar cheese; it will taste just as good! Unlike the cheddar, this is added to the meatzza after it comes out of the oven, instead of before.
Place all the ingredients in a large bowl and stir to combine.
Per serving, made with Walnut “Cheese”:
calories: 737 | calories from fat: 485 | total fat: 53.9 g | saturated fat: 18.3 g | cholesterol: 128 mg
sodium: 1081 mg | carbs: 11.5 g | dietary fiber: 4.9 g | net carbs: 6.6 g | sugars: 3.3 g | protein: 51.7 g
FAT : 66%
CARBS : 6%
PROTEIN : 28%