Loaded Meat Pizza

Chef Vikki and Chef Richard battle it out in the kitchen to see who can makeover the Finken family’s fatty loaded meat pizza into a healthier version, while still keeping that meaty flavor that the family loves!



Yellow Recipe 

Serves 6

Prep time: 15

Cook time: 45



For the crust

Olive oil spray

2 2/3 cups quinoa flour, plus a little more for dusting

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup unsweetened almond milk

4 tablespoons olive oil


For the sauce:

1 teaspoon olive oil

½ a medium yellow onion, diced

3 garlic cloves, minced

3 teaspoons dried oregano

1 lb. lean ground beef (95% lean/5% fat)

1 teaspoon black pepper

1 14-oz. can fire roasted diced tomatoes no salt added (strained)

1 teaspoon honey

pinch of salt

2 cups fresh spinach leaves, roughly chopped


For the topping:

1 cup grated low fat mozzarella



Prepare your equipment:

Preheat the oven to 400°F.

Lightly spray a baking sheet with olive oil spray.


Make the dough:

In a medium bowl, whisk together 2 2/3 cups quinoa flour, 2 teaspoons baking powder, and 1 teaspoon kosher salt.

Slowly stir in 1 cup of unsweetened almond milk, and add 4 tablespoons olive oil. Mix together with a fork until a dough forms.


Kneed your dough:

Sprinkle a little quinoa flour on a flat surface, and knead the dough 10 times. Shape the dough into a ball, and cover the dough with a bowl for 10 minutes.


Prep the ingredients for your sauce:

Dice ½ an onion. Mince 3 cloves of garlic. Chop 2 cups of spinach. Strain 1 14-oz. can of tomatoes.


Form and bake the pizza crust dough:

Spread the dough directly onto your lightly sprayed baking sheets. Press the dough out with your hands to the edges of the baking sheet; make sure the dough is an even thickness all around.

Bake the dough for 9-10 minutes on the middle rack in the oven.

While the dough is baking, make your beef tomato sauce topping.


Make the beef tomato sauce:

In a large Dutch oven or heavy bottomed skillet, on medium heat, add 1 teaspoon olive oil, the diced onion, minced garlic, 3 teaspoons of oregano, 1 teaspoon black pepper, and the ground beef. Mix well, breaking up the beef with a spoon as you mix. Sauté the beef mixture until the meat is no longer pink, about 5-6 minutes.

To the beef, add the strained canned tomatoes, 1 teaspoon of honey, and a pinch of kosher salt. Cook for another 5-6 minutes until all the ingredients are fully cooked, and the flavors have come together. Turn off the heat and reserve.


Assemble the pizza:

Using a slotted spoon (to let any extra liquid fall back into the pan), scoop the beef sauce evenly onto the pizza.

Top the pizza with the 2 cups of fresh chopped spinach, and 1 cup of grated low-fat mozzarella cheese.


Bake the pizza:

Bake the pizza for 10-15 minutes until it is bubbly, hot and ready to eat!


Nutritional information (per serving) 

Per Serving (1/6 of recipe)

Calories:          478.6

Total Sugars:      3.083 g

Total Fat:         21.1 g

Saturated Fat:     5.464 g

Cholesterol:       57 mg

Protein:           29.7 g

Carbohydrate:      39.7 g

Dietary Fiber:     5.361 g

Calcium:           358.3 mg

Iron:              5.002 mg

Magnesium:         34.2 mg

Potassium:         400.4 mg

Sodium:            571.1 mg