Big Red Meatza

The new health fad is "meatza" which is a pizza with a meat crust. Last night I decided to give it a shot and make my own version. If you are a paleo purist just don't add the cheese! But if you follow the primal blueprint  then the cheese is fine. I was inspired to make a Big Red Meatza because I've been wanting a Big Red pizza from Boston's North End in Hawaii. :) At first my husband wasn't sure of it. But he actually loved it and so did I. So here is my recipe:

2 lbs. ground beef
2 large eggs
1/3 of a yellow onion, minced
1 1/4 Tbs. chili powder
2 tsp. garlic powder
1 Tbs. oregano, divided
1 handful baby spinach
1/3 green pepper, sliced
1/3 red onion, sliced
sliced mushrooms (as many as you'd like)
1 head of garlic
5 garlic cloves, minced
2 roma tomatoes, sliced
1 large jar of tomato puree
1/2 C. Cabot extra sharp cheddar cheese (0g of lactose), shredded (omit for dairy-free)
1/4 C. feta cheese (omit for dairy-free and lactose-free)

In bowl, knead together first 5 ingredients (beef,eggs, onion, chili powder, garlic powder) and 1/2 Tbs. oregano. Spread meat onto 12" x 18" half sheet pan to create a crust. (Note: you can use a smaller sheet pan, the crust will be thicker and you will need to cook it longer) Cook for 12 minutes at 350*. While meat is cooking, slice 1/4 inch off the garlic head and put in microwave safe bowl; add 1/2 Tbs. olive oil. Microwave garlic head for 1 min on high or until soft. When meat is done, drain fat. Mix tomato puree and other 1/2 Tbs. oregano. Spread evenly on meat crust. Sprinkle the minced garlic over the sauce. Spread baby spinach, green peppers, red onion, and sliced mushrooms. Squeeze cooled garlic cloves from the head or garlic and spread those. Spread the tomatoes and then the cheese. Cook for 12 mins or until cheese is melted. Enjoy!