Meatza! Meatza!

I have been dying to make a meatza for a few weeks now. It also felt like a good foot to start on for my first blog entry. If you are unfamiliar with meatza, it is essentially a pizza that substitutes ground meat for the normal flour-based pizza crust. Pizza has always been one of my favorite foods, and is one of the few things I have missed since going grain-free. I am not too interested in attempting to make a pizza crust to resemble a flour-based crust out of almond flour, cauliflower, etc., but I can definitely get behind the meatza! This turned out great and will definitely be a staple for us.

I started with this recipe on MDA and made a few personal modifications. This is what I ended up with:

“Crust” Ingredients:

2 lbs. ground beef

2 eggs

1 onion, chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

3 tsp kosher salt

1 tsp caraway seeds

1 tsp fresh oregano

1 tsp fresh ground pepper

1 tsp red pepper flakes

Directions:

Preheat oven to 450 degrees.

In a large bowl, mix eggs and ground beef. Add onions, garlic, cheese, and spices and continue to mix well. Spread meat mixture in a 14 x 17 baking tray.  Bake for 10-12 minutes until meat is cooked. Remove from oven. I blotted some of the excess fat off of the tray with a paper towel.

Set oven to broil. Top meat “crust” with pizza sauce (recipe below), any toppings you would like (I used green peppers, onions, black olives, mushrooms, tomatoes, basil,  and spinach) and mozzarella cheese. If you are topping with veggies, as I did, I recommend giving them a quick saute before adding to the meatza, as they won’t be in the oven long.

Cook on broil setting until cheese is done to your preference, this will only take a few minutes.  Remove from oven and let sit for just a couple minutes before slicing. Enjoy!

Pizza Sauce (just combine these ingredients):

6 oz. can tomato paste

1/3 cup olive oil

1/2 cup water

salt & pepper

1/2 tsp fresh oregano

1/2 tsp fresh basil

1/2 tsp fresh rosemary

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11 responses to “Meatza! Meatza!

  • maurabela

    I made this recipe tonight and it was awesome! This will be my go-to Meatza recipe from here on out. Thanks so much!

    • supersellen

      So glad you liked it! The “crust” freezes really well, so it is nice to make a couple while you have all the ingredients out and throw the extra in the freezer for next time.

  • AdrianaG

    I will be testing this today!

    Wonder how the base would work using half beef, half sausage?

  • Aly

    WOW! I just had this for dinner and it was AMAZING! I accidentally put in a tablespoon of oregano instead of a teaspoon, but other than that this was absolutely stupendous! :DD

  • Caroleigh

    we made 2 large meatzs for dinner a couple of nights ago. HUGE hit with the husband and kids. Veggie (peppers, onions, mushrooms and thin sliced zuchini) for us and cheese canadian bacon and olives for the kids. We will be making this often. cold leftovers were even better the next day!! Thank you so much for this receipe

  • pChing

    is that much salt really necessary?

  • Annikakes

    I did a search for Meatza recipes and came across yours. I made it with venison tonight with courgettes, mushrooms and pepperoni as toppings. Absolutely delicious!!

  • Peter Hall

    Made this tonight as one of my first meals on paleo. It was absolutely stunning. The tomato sauce made it for me. It was so nice I ended up eating half of it by myself in one sitting.

    Will be making this very often!

  • KaDee

    Just made this for my friend and I for the first time. We sauteed red peppers, kalamata olives and shitake mushrooms for our toppings of choice. I made it for my friend because my husband had been saying that he thought the idea of meatza was weird. He got stuck at work for several shifts, came home starving, grabbed the meatza leftovers and he’s hooked! He loved the meatza and asked that I make it again. Ha! Thanks so much for the recipe!

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