Vegetable Meatza Pie with Pesto Sauce

 Now you can satisfy your pizza cravings without any guilt! The grass-fed meats that form
the crust are rich in zinc which strengthens the immune system and nourishes the gut.

INGREDIENTS

• Crust:
• 1 pound ground grass-fed bison
• 1 pound ground grass-fed beef
• 2 teaspoons garlic powder
• 2 teaspoons oregano
• 2 teaspoons basil
• 1 teaspoon thyme
• 1 teaspoon parsley

• 1 teaspoon sea salt
• Toppings:
• 6 minced garlic cloves
• 1/2 diced red onion
• 4 ounces mushrooms
• 1/2 zucchini
• Pesto to taste 
• Additional toppings (optional): shredded carrots, broccoli, cauliflower, mushrooms, asparagus, basil

Step 1 Preheat oven to 350°F.

Step 2 Make the crust. Place the bison and ground beef into a large mixing bowl and add the remaining crust ingredients. Mix until thoroughly com- bined.

Step 3 Line a baking sheet with parchment paper and spread the mixture on the baking sheet to make one large crust or two evenly sized crusts.

Step 4 Place the baking sheet into the oven and bake for 15 minutes.

Step 5 Remove the crust from the oven and evenly spread the pesto over the crust(s). Then place your toppings of choice onto the crust(s).

Step 6 Put the pizza(s) back in the oven and cook until vegetables are crisp and the meat is fully cooked – about 15 to 20 more minutes.

Step 7 Cut into wedges and serve while hot!

Nutritional analysis per serving

calories 310 • fat 21 g • protein 27 g • carbohydrate 4 g • sodium 82 mg

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