Meatza | Yogi Parker

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut in the Fall of 2018 – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

Please enjoy Yogi’s unabridged, unedited recipes in all their glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

Used a George Foreman Grill with baking tray interchangeable plate.

WHAT YOU NEED

For the base:

• 2lbs ground beef
• 2 egg yolks
• 1 whole egg
• 8 oz Parmesan cheese, grated
• 3 TBSP rough chopped garlic
• 2 TBSP coconut flour
• 1 TBSP of Italian seasoning
• ¼ cup of chopped onion
• salt and pepper to taste
• butter

For the topping:

• 8oz whole milk mozzarella pearls
• 1 jar of Rao’s marinara or other Keto friendly pasta sauce
• Your favorite pizza toppings
• optional additions: chili pepper flake, more garlic if you want

WHAT YOU DO

1. Put meat, egg, garlic, seasoning, 1/8 cup of pasta sauce, 1 cup of Parmesan, coconut flour and onion in mixing bowl.
2. Mix all together meat loaf style. I lined my baking tray with aluminum foil to make it easier to clean (dirty dishes suck in the truck) and gave it a nice coating of butter to prevent sticking.
3. Place the meat mix in the baking tray and spread it out evenly.
4. Put in GFG (George Foreman Grill) and bake on 350 for fifteen minutes. If there is a lot of fat that cooks out, drain it off. Save it, it’s great for over stuff like gravy or mixing with bone broth. Good potassium source.
5. Spoon enough pasta sauce over meat to cover it, then place the mozzarella pearls over in fairly even spread so that it will cover the meat when it melts.
6. Put the rest of the grated Parmesan on.
7. Add whatever pizza toppings you want, for this one I did pepperoni, sliced garlic, bell pepper, green olives, pickled pepper rings, fresh basil leaves and chopped up bacon.
8. Return to GFG and cook for about 8 minutes at 350.
9. Remove tray from heat, let stand for about five minutes, portion and serve.

Serving size amount of servings varies depending on on how hungry you are.