Gluten-Free Keto Meatza with Beef Heart
Ground beef is the main event in this gluten-free meatza, with mushrooms, red onion, and fresh basil baked into a buttery coconut flour crust. Each slice is hearty and holds together, with optional cheese melted over the top.
Servings: 6
Calories: 614kcal
Ingredients
For Coconut Flour Crust
- 2 large eggs
- ½ cup butter melted
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¾ cup coconut flour
For Meat Filling
- 1 tablespoon butter
- 1 cup chopped mushrooms
- 1 medium red onion
- 2 cloves garlic
- 1 ½ pounds ground beef I use 1 pound ground beef with ½ pound ground heart
- ½ cup fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 large eggs
- 1 ½ cup shredded cheese optional
Instructions
- Preheat the oven to 400 °F (204°C).
- Prepare the crust. Whisk two eggs in a small bowl. Combine butter, oregano and salt in a second bowl. Pour the eggs into the butter; whisk to combine. Slowly add coconut flour and stir until a dough forms. Press the dough together to form a ball. Grease the pie plate; spread the dough from the center out to the edges. Make it even. Prick the bottom multiple times with a fork. Prebake the crust for 10 minutes, it should be just barely golden brown. Remove from oven.
- While crust is baking, saute mushrooms in butter for 5 minutes. Add onion and garlic, continue cooking until soft.
- Add the meat to the skillet and lightly brown. Toss meat with basil in the last minute or so of cooking.
- Transfer cooked meat to a large mixing bowl and mix in eggs.
- Pour mixture into the crust. Sprinkle optional cheese on top. Return to the oven for 15 to 20 minutes, until the cheese melts.
- Let the pie sit to cool and rest for 10 minutes. Slice into 6 portions and serve warm.
Video
Nutrition
Calories: 614kcal | Carbohydrates: 14g | Protein: 35g | Fat: 46g | Saturated Fat: 24g | Sodium: 858mg | Fiber: 7g | Net Carbohydrates: 7g
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