Meat‑crust pizza recipe
A 'Spanish Tapas' meat‑crust pizza recipe uses 450 g ground beef mixed with eggs and parmesan, topped with chorizo, salchichón and brie, then baked at 400°F for 25 minutes — carnivore, high‑protein and macro‑forward (x.com). The post picked up engagement — ~30 likes and 416 views — and lays out a clear oven temp and bake time if you want to replicate it for calorie-balanced gains (x.com).
The meat‑crust or “meatzza” approach in the post matches a widespread recipe trend described across cooking sites as a low‑carb pizza alternative that swaps dough for a seasoned meat base. (nomnompaleo.com) The 450‑gram beef amount referenced in the post converts to roughly 0.992 pounds, i.e., just under a pound. (calculateme.com) Using standard USDA‑derived nutrition figures for 85% lean ground beef (about 215 kcal and ~18.6 g protein per 100 g), the raw 450 g beef component would supply roughly 968 kilocalories and about 84 grams of protein — figures shown here are calculated from those per‑100 g values. (recipal.com) Multiple recipe guides for meat‑crust pizzas advise pre‑baking the meat layer so it firms up and excess fat can be drained, then resting the crust a few minutes before adding toppings and finishing; published instructions on this step appear across blogs and how‑to pages. (healthyrecipesblogs.com) The post’s use of salchichón reflects a traditional Spanish cured‑sausage choice: salchichón is commonly a dry‑cured pork sausage seasoned primarily with black pepper and other spices. (en.wikipedia.org) Chorizo and brie — also named in the post’s topping lineup on X — are distinct: Spanish chorizo is typically a cured pork sausage flavored with smoked paprika (pimentón), while brie is a soft cow’s‑milk cheese originating from the Brie region of France. (en.wikipedia.org)
