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Meatza! Ground Bison Pizza “Crust” Topped with Veggies (Grain-Free, Paleo)

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I’ve got celiac disease and currently react to dairy and I have fantasy dreams about pizza. Some of the most vivid dreams you could ever imagine: chewy, doughy crust; steaming, stretchy cheese. I’m drooling now just thinking about the dream.

Now, this recipe won’t give you the doughy crust or the stretchy cheese, but unlike the traditional version, you won’t feel like a giant pile of grossness after eating it!

Further Food Nutritionist Commentary:

Bison is one of the ​leanes​t meats​ available​ with only about 5 grams of fat​ and 150 calories per​ (3-oz, cooked​) serving​. It also has nearly 30 grams of high-quality animal protein​, and is a good source of zinc, iron, and vitamin B12. If you've never cooked with it before, bison is tender with a mild yet full flavor, making it great healthy base for classic pizza toppings like the tomato sauce, mushrooms, onions, olives an spinach featured here.

Note: Bison (sometimes labeled buffalo) can be sourced from some larger supermarkets and farmer's markets, or at specialty food markets and gourmet grocers. If unable to find it, you can substitute 90% lean ground beef. To cut down on sodium, look for a tomato sauce that is low- or no-salt-added, and season the final dish after tasting as opposed to seasoning the meat ahead of time.

By Heather Goesch, MPH, RDN, LDN

Meatza! Ground Bison Pizza “Crust” Topped with Veggies (Grain-Free, Paleo)

  • Prep Time:20 minutes
  • Cook Time:20 minutes
  • Servings: 2

Ingredients

1 pound ground bison
1 teaspoon basil
1 teaspoon oregano
salt and pepper (to taste)
1 teaspoon garlic
1/2 – 3/4 cup tomato sauce (I used plain, organic, but you could use pre-seasoned)
2 hand-fulls baby spinach (ripped into small pieces or sliced into ribbons)

 

Toppings:
1/4 onion (thin sliced)
1/2 zucchini (sliced in half-moons)
10-12 green olives (sliced in half)
4 mushrooms (thick sliced)
Big pinch of broccoli sprouts
Be creative! What else do you like on your pizza?

Instructions

Prepare the “crust”:
1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
2. On the baking sheet, press out the ground bison into a 1/4-inch thick rectangle. Keep in mind that it will shrink a lot during baking.
3. Sprinkle the ground bison with oregano, salt, pepper, and garlic.
4. Place in the oven and bake for 10 minutes.
5. Remove from the oven and let cool for a few minutes (while you finish preparing the toppings!)
6. Transfer the cooked bison to a fresh baking sheet lined with parchment paper. If you do not have an extra baking sheet, just drain off the juice from the cooked bison.

 

For the Toppings: 
1. Spread tomato sauce over the cooked bison. I use closer to 3/4 cup of plain, organic tomato sauce because I love a saucy pizza.
2. If your sauce is not seasoned, sprinkle basil, oregano, salt, pepper, and garlic over the tomato sauce.
3. Cover with baby spinach.
4. Cover evenly with remaining toppings (except broccoli sprouts).
5. Place in oven and bake for 10 minutes.
6. Remove from the oven, let cool, and slice.
7. Top slices with broccoli sprouts, and enjoy!

Prepare the “crust”: 1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. 2. On the baking sheet, press out the ground bison into a 1/4-inch thick rectangle. Keep in mind that it will shrink a lot during baking. 3. Sprinkle the ground bison with oregano, salt, pepper, and garlic. 4. Place in the oven and bake for 10 minutes. 5. Remove from the oven and let cool for a few minutes (while you finish preparing the toppings!) 6. Transfer the cooked bison to a fresh baking sheet lined with parchment paper. If you do not have an extra baking sheet, just drain off the juice from the cooked bison.   For the Toppings:  1. Spread tomato sauce over the cooked bison. I use closer to 3/4 cup of plain, organic tomato sauce because I love a saucy pizza. 2. If your sauce is not seasoned, sprinkle basil, oregano, salt, pepper, and garlic over the tomato sauce. 3. Cover with baby spinach. 4. Cover evenly with remaining toppings (except broccoli sprouts). 5. Place in oven and bake for 10 minutes. 6. Remove from the oven, let cool, and slice. 7. Top slices with broccoli sprouts, and enjoy!

Nutrition Information

Per Serving: Calories: 433; Total Fat: 25g; Saturated Fat: 8g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 100mg; Sodium: 626mg; Potassium: 518mg; Carbohydrate: 9g; Fiber: 2g; Sugar: 5g; Protein: 49g

Nutrition Bonus: Vit A: 41%; Vit C: 21%; Iron: 30%

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Bryn Lutes Contributor
But, aren't people with celiac disease skinny and malnourished? Well, yes. Unless you're FAT and malnourished. I thought I was just a fat kid. I assumed I had no allergies and was destined to a life of plus-size clothing. When I met my girlfriend, I had my eyes opened to the world of food allergies. She has anaphylaxis-level allergies to peanuts, tree nuts, and shellfish, and a few non-ana allergies. I adjusted to this very easily. 
 
Then I got hit with a dairy whammo: migraines, then hives, then asthma attacks. Boo, but whatever, add it to the list. Kicking dairy drastically improved my weight loss, and then I started reacting to gluten. For some reason, I FREAKED OUT about this, but it got better. My celiac diagnosis was pretty anti-climactic. I paid $40 and waited 2 months to get in to see a GI doc who said, "nice job diagnosing yourself. I'll confirm with bloodwork." When I FINALLY got in to see a naturopath, I got the rest of the news: leaky gut, adrenal issues, and candida overgrowth. duh! I probably could have figured that out, too, if I hadn't been so overwhelmed (and tired from trashing my adrenals #graduateschool). And now? Now I feel amazing. I'm still healing, but health has never been this delicious.
 
Throughout this journey, I've spent my time in graduate school (what should I actually do with this PhD in Chemistry?), the Institute for Integrative Nutrition (yay, Health Coaching!), and working a full time office job while building my health coaching business.
 

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