Vegetable Meatza (Pizza)

Posted by Jennifer Whalland on

This meatza is a pizza made with lean mince instead of dough as it's base. It's almost like a giant Italian-style meatball made into everyone's favourite takeaway. Best of all it's SLIMTOX approved!

SERVES 2 (protein + vegetable)

Suitable for Original 500 Calorie Program and Slim Down.


  • 200 grams lean ground beef
  • 1 teaspoon minced garlic
  • 1 teaspoon freshly chopped parsley
  • 1 teaspoon freshly chopped basil
  • 1 teaspoon freshly chopped oregano
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 tablespoon water
  • 1 ½ cups sliced red capsicum
  • 1 ½ cups sliced green capsicum
  • ½  sliced red (Spanish) onion
  • 100 grams sliced button mushrooms


Preheat the oven to 230°C.  Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine ground beef, garlic and half the fresh spices/herbs and salt. Using your hands, mix together until well combined. 

Add the beef mixture to the baking sheet and flatten into a round, thin circle. Wrap a wooden rolling pin with parchment paper and gently roll out the meat. Try not to tear the meat.

Bake the crust for 10 minutes. Remove the baking sheet from oven. Use a paper towel to soak up the juices before flipping the crust.

Reduce temperature to 180°C. Bake for an additional 10 minutes.

While the pizza crust is baking, stir together tomato paste and water.

Remove the pizza crust from the oven. Top the pizza with tomato paste mixture.

Top with capsicums, onion, and mushrooms. Return to the oven for approximately 5 to 8 minutes, until the vegetables are crisp tender. Sprinkle with remaining fresh herbs. Serve immediately.

You can use any approved vegetables you like as well as using chicken mince as the base in place of beef.



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