Gluten Free Sloppy Joe Pizza

I’m not sure that I have ever met a teenager who didn’t like pizza.  My teens are no exception.  While not a regular item on our meal menu, we do indulge in pizza occasionally.  As a mom, I must admit that I do have a problem calling pizza a meal.   There’s little to balance out the carbohydrate load, and any vegetables or meat that is added is minimal in amount or processed beyond recognition.

So today I decided to tackle this issue head on with my Sloppy Joe Pizza.


Loaded with lean meat and vegetables, this pizza has earned its place at your next meal.

I began by cooking up one pound of ground meat.  While I used 90% lean ground beef, you could certainly opt for ground chicken, turkey, pork, or even bison. Whatever your choice, just be sure to cook the meat through and to drain it thoroughly.

Next, I sauteed some of my favorite vegetables: onions, garlic, carrots, and kale.  Folded together with the cooked meat and a bit of tomato sauce and salsa, this mixture proved to be the perfect base for my reimagined pizza.

This mixture makes just about 3 cups, enough to fill three individual sized pizza crusts (I used Udi’s Pizza Crust).  Should this be too much quantity, you could easily portion out the mixture into one-cup servings and freeze for use at a later meal.

So here’s to balancing out carbs and giving your body the protein and vegetables it needs at every meal!

P.S. – These are teenager approved!


Sloppy Joe Pizza
makes 3 individual sized pizzas

1 pound ground meat (90% lean beef, lean turkey, chicken, pork, or bison)
1/2 cup diced onion
3/4 cup shredded carrot
1 & 1/2 cups, packed, finely chopped kale leaves
1 clove garlic, minced
1 tablespoon avocado oil (or your preferred oil)
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon gluten free flour
1/2 cup jarred tomato sauce (select a good quality, flavorful variety)
1/2 cup salsa (mild, medium, or hot)

1 & 1/2 cups shredded Monterey Jack cheese
3/4 cup shredded sharp cheddar cheese

3 Individual sized pizza crusts (I used Udi’s crusts)


Preheat the oven to 375 degrees.  Line a large baking sheet with parchment paper.  Set aside.

In a skillet, cook the ground meat completely.  During the cooking process break apart the meat into small crumbles using a spatula.  Once the meat is cooked through, drain completely.  I prefer to drain the meat in a colander.  I can then use my spatula to press the meat down, removing the maximum amount of liquid.  Set the meat aside.

In the same skillet saute the diced onions and shredded carrots with the avocado oil.  Be sure to stir frequently.   Cook for 4 minutes.  Add in the minced garlic and chopped kale.  Add in the sea salt and pepper.  Cook for 2-3 minutes, being sure to stir often.

Add the meat mixture into the vegetable saute.  Stir in the gluten free flour.  Add in the tomato sauce and salsa.  Stir and cook over low heat for 2-3 minutes to thicken.

Place the pizza crusts on the prepared baking sheet(s).  Top each crust with one cup of the meat/vegetable mixture.

Sprinkle the top of each pizza with 1/2 cup of shredded Monterey Jack Cheese and 1/4 cup of shredded sharp cheddar cheese.

Bake for 12 minutes or until the crust is done to your liking.

Remove the baking tray from the oven and allow the pizza to sit for 5 minutes before slicing and serving.

Thinly slice the scallions and sprinkle on top just before serving.



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